|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)|
|Cooked long grain white rice||6 Cup (96 tbs) (hot)|
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.