Pork Chop Suey

chef.cristian's picture

Sep. 16, 2011


Pork tenderloin 12 Ounce
Chicken broth 3 Tablespoon , defatted
Reduced sodium soy sauce 2 Tablespoon
Cornstarch 1 Teaspoon
Salt 1/2 Teaspoon
Ground black pepper 1/10 Teaspoon
Grated ginger root 1/2 Teaspoon
Thinly sliced bok choy/Spinach 2 Cup (32 tbs)
Bean sprouts 2 Cup (32 tbs) (Fresh Or Canned)
Celery stalks 2 , chopped
Finely shredded carrots 1/2 Cup (8 tbs)
Snipped fresh chives 1/2 Cup (8 tbs)
Hot cooked brown rice 4 Cup (64 tbs)


Cut the pork into very thin strips.

Then cut the strips into 1" X 1/2" pieces and set aside.

In a small bowl, stir together the broth, soy sauce, cornstarch, salt and pepper.

Set the broth mixture aside.

Lightly spray an unheated wok or large skillet with no-stick spray.

Heat over medium-high heat.

Add the ginger and stir-fry for 30 seconds.

Add the pork and stir-fry about 3 minutes or until no longer pink.

Remove the pork from the pan and set aside.

Add the bok choy or spinach, bean sprouts, celery, carrots and chives.

Stir-fry for 3 minutes.

Then add the broth mixture and cooked pork.

Stir-fry for 2 minutes more.

Serve with the rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 242Calories from Fat 29

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 410 mg17.08%

Total Carbohydrates 36 g12%

Dietary Fiber 3 g12%

Sugars 2 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet