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Chop Suey

Western.Chefs's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Boneless pork loin 1 Pound, trimmed and cut into thin strips
  Shredded green cabbage 4 Cup (64 tbs)
  Yellow onions 2 Medium, thinly sliced
  Sliced celery 1 1⁄2 Cup (24 tbs)
  Sweet red pepper strips 2 Cup (32 tbs)
  Minced fresh ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Black pepper 1⁄4 Teaspoon
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Canned sliced water chestnuts 1 Cup (16 tbs)
  Bean sprouts 1 Cup (16 tbs) (fresh / canned, drained)
  Chicken stock/Low sodium chicken broth 1 Cup (16 tbs)
  Reduced sodium soy sauce 3 Tablespoon
  Rice wine/Chicken stock 2 Tablespoon (sake)
  Cornstarch 2 Tablespoon
  Cooked long grain white rice 6 Cup (96 tbs) (hot)
Directions

1. In a wok or deep 12-inch skillet, heat 1 tablespoon of the oil over moderately high heat. Add the pork and stir-fry for 5 minutes. Using a slotted spoon, transfer to a plate and keep warm.
2. Heat the remaining 1 tablespoon of oil in the wok; add the cabbage, onions, celery, sweet red pepper, ginger, garlic, and black pepper. Stir-fry for 5 minutes or just until the cabbage starts to wilt. Add the mushrooms, water chestnuts, and bean sprouts and stir-fry 3 minutes more, then stir in the cooked pork.
3. In a small bowl, whisk the stock with the soy sauce, wine, and cornstarch; stir the mixture into the wok. Increase the heat to high, bring to a boil, and cook, uncovered, for 1 minute or until the sauce thickens. Place the rice in a large shallow bowl and spoon the Chop Suey on top. Serve with Tomato Aspic.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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