Pork Chop Suey
|Lean boneless pork||12 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Long grain rice||1 Cup (16 tbs)|
|Nonstick cooking spray||1|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Grated ginger root||2 Teaspoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Fresh bean sprouts/Shredded chinese cabbage||2 Cup (32 tbs)|
|Green onions||3 , bias sliced into 1 inch pieces|
|Canned sliced water chestnuts/Bamboo shoots||8 Ounce, drained (1 Can)|
Trim fat from pork.
Partially freeze pork; thinly slice across the grain into bite-size strips.
For sauce, in a small bowl stir together the water, soy sauce, cornstarch, sugar, bouillon granules, and pepper.
Set aside.Cook the rice according to the package directions, except omit the margarine or butter and salt.
Meanwhile, spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add the celery and ginger root to the wok and stir-fry for 2 minutes.
Add the mushrooms, bean sprouts (if using), and green onions.
Stir-fry for 1 to 2 minutes more or till the celery is crisp-tender.
Remove the vegetables from the wok.
Add the pork to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till the pork is tender and no pink remains.
Push pork from the center of the wok.
Stir the sauce.
Add the sauce to the center of the wok.
Cook and stir till thickened and bubbly.
Add the cooked vegetables, water chestnuts or bamboo shoots, and, if using, Chinese cabbage.
Stir all ingredients together to coat with sauce.
Cook and stir, about 1 minute more or till heated through.