Pork Chop Suey Recipe
Ingredients
| Pork tenderloin | 12 Ounce | |
| 3 tablespoons chicken broth, defatted | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| Cornstarch | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1/2 teaspoon grated ginger root | ||
| 2 cups thinly sliced bok choy or spinach | ||
| Bean sprouts | 2 Cup (16 tbs), canned | |
| Celery stalks | 2 , chopped | |
| 1/2 cup very finely shredded carrots | ||
| Snipped chives | 1/2 Cup (16 tbs) | |
| 4 cups hot cooked brown rice | ||
Directions
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.
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.
Chef
