Classic Pork Chop Suey Recipes

PORK CHOP SUEY

Steps:

• In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
• Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.
• To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
• To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
• Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.
• Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.
• Remove from heat.
• Garnish with green onions and serve.

PORK CHOP SUEY

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
• Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

CLASSIC PORK CHOP SUEY

Steps:

• Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
• Add broth cook till heated through.
• Combine soy sauce and cornstarch and add to vegetable mixture.
• Cook and stir till thick and bubbly.
• Serve over rice or crispy noodles and sprinkle with pork.

PORK CHOP SUEY

Steps:

• In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

PORK CHOP SUEY

Steps:

• If you have a pressure cooker, it does wonders in tenderizing the pork.
• Cut pork into 1/2 inch cubes.
• Slice celery thin on diagonal.
• Slice onion into long slivers.
• Slice mushrooms into small hunks.
• Open cans of broth and bean sprouts.
• Mix corn starch into water.
• Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
• Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
• Stir and add onion, celery, then mushrooms.
• Sprinkle in white pepper.
• Let cook over medium heat, stirring often, until celery and onion slivers are tender.
• Add chicken broth, soy sauce and bean sprouts.
• Now add the molassas, and stir.
• Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
• Cover pot and simmer for at least an hour.
• If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
• Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
• When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
• Bring up heat just to the boil while stirring.
• Lower heat and let "cook" for about 15 minutes.
• Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
• I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
• The chop suey freezes well.
• Enjoy!

CHOP SUEY WITH PORK

Steps:

• Cook one cup of rice according to package directions.
• Set aside.
• Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
• add onion and celery.
• Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
• Add garlic and ginger to skillet.
• Stir frequently.
• While pork cooks,rinse and seed bell pepper.
• Cut into 1/4 inch strips.
• Set aside.
• When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
• Raise heat to high and bring mixture to a boil.
• Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
• Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
• Set aside.
• In a small jar with a lid combine the cornstarch and water.
• Shake well and drizzle cornstarch mixture into the skillet.
• Stir and cook until it begins to thicken, about 1 minute.
• Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
• Serve at once on a bed of rice,with additional soy sauce if desired.

CHOP SUEY

Steps:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.