Pork Chop Suey Recipe
Ingredients
| Lean boneless pork shoulder - 3 pounds, cut in 1-inch cubes | ||
| Large onions - 2, chopped (2 cups) | ||
| Brown sugar | 1 Tablespoon | |
| Ground ginger | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Instant chicken broth - 4 envelopes OR chicken-Bouillon cubes - 4 | ||
| Mushrooms | 1 Can (10oz) | |
| Water | 4 1/2 Cup (16 tbs) | |
| Celery | 4 Cup (16 tbs), thinly sliced | |
| Cornstarch | 3 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Bean sprouts | 1 Can (10oz) | |
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.
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.
Chef
