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Pork Chop Suey

New.Wife's picture
Ingredients
  Lean boneless pork shoulder 3 Pound, cut in 1 inch cubes
  Onions 2 Large, chopped to make 2 cups
  Brown sugar 1 Tablespoon
  Ground ginger 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Instant chicken broth/4 chicken bouillon cubes 4 Tablespoon (4 Envelopes)
  Canned mushrooms 6 Ounce, sliced (1 Can)
  Water 4 1⁄2 Cup (72 tbs)
  Celery 4 Cup (64 tbs), thinly sliced
  Cornstarch 3 Tablespoon
  Soy sauce 2 Tablespoon
  Canned bean sprouts 1 Pound, drained (1 Can)
Directions

MAKING
1. In a large frying pan, heat oil and brown the pork cubes. Remove the cubes and set aside.
2. Add onions and sauté until the onions are softer.
3. Add the pork again to the pan and then add brown sugar, ginger, salt, pepper, chicken broth or bouillon cubes, mushrooms and 4 cups of the water.
4. Cover the pan and simmer for 40 minutes or until pork is softer.
5. Take a 6-cup freezer container and add half of the mixture. Add in 2 cups of the celery.
6. Let it cool, cover, label, date and freeze.
7. Stir the remaining 2 cups celery in the mixture and cover the pan. Simmer for 10 minutes.
8. Blend together cornstarch, soy sauce and remaining 1/2 cup water. Mix this with meat mixture. Cook while stirring constantly until it boils for 3 minutes.
9. Add drained bean sprouts and heat again until it turns bubbly-hot.

SERVING
10. Serve with any rice or Chinese fried noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
6

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