Pork Chop Suey Recipe
I love this pork chop suey recipe for it brings such rave reviews everytime I make it. Stock up on pork as you will want to make this pork chop suey time and again. It is the perfect choice for main dish. Please try this pork chop suey recipe and let me know how it worked out for you.
Ingredients
1 pound boneless pork, cut Into 3/4-inch cubes
1 clove garlic, minced
1 tablespoon cooking oil
1 1/2 cups water
1/4 cup soy sauce
2 teaspoons instant chicken bouillon granules
1 1/2 cups bias-sliced celery medium onion, cut in wedges cups fresh bean sprouts or 1 16-ounce can bean sprouts, drained
8-ounce can water chestnuts, drained and thinly sliced
1 6-ounce package frozen pea pods, thawed and halved crosswise
1/2 cup thinly sliced fresh mushrooms
2 tablespoons cold water
2 tablespoons cornstarch
Hot cooked rice or chow mein noodles, warmed
Soy sauce
Directions
In large skillet brown pork and garlic in hot oil.
Add the 1 1/2 cups water, 1/4 cup soy sauce, and bouillon granules.
Simmer, covered, for 30 minutes.
Add celery and onion; cook for 5 minutes, stirring occasionally.
Add bean sprouts, water chestnuts, pea pods, and mushrooms.
Blend the 2 tablespoons cold water into cornstarch; stir into meat mixture.
Cook and stir till vegetables are crisp-tender and mixture is thickened and bubbly
Add the 1 1/2 cups water, 1/4 cup soy sauce, and bouillon granules.
Simmer, covered, for 30 minutes.
Add celery and onion; cook for 5 minutes, stirring occasionally.
Add bean sprouts, water chestnuts, pea pods, and mushrooms.
Blend the 2 tablespoons cold water into cornstarch; stir into meat mixture.
Cook and stir till vegetables are crisp-tender and mixture is thickened and bubbly
