Skillet Chop Suey Recipe
Do you want a delicious Skillet Chop Suey recipe? It is the answer when you look for a tasty Side Dish. Use the freshest of Pork available to get a flavorful Skillet Chop Suey. A family favorite that is feasted upon every weekend, this Skillet Chop Suey recipe should not be missed!
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
11ge. onion
3 stalks celery
1 green pepper
1/2 lb. fresh mushrooms
1 5-oz. can water chestnuts, drained
1/4 lb. snow peas sprouts
1/2 lb. lean pork
2 tbsp. oil
1/2 tsp. salt
1 tbsp. cornstarch
1/2 c. meat broth
2 tbsp. soy sauce
Directions
Cut onion, celery and green pepper into thick slices; combine in bowl.
Chop mushrooms and water chest- nuts coarsely; break off tips of snow peas.
Drain bean sprouts.
Combine mushrooms, water chestnuts and snow peas in separate bowl.
Cut pork into thin strips; brown quickly in oil in skillet, stirring con- stantly until pink color disappears.
Sprinkle with salt.
Add onion, celery and green pepper to pork; cook about 3 minutes, stirring until vegetables are crisp-tender.
Add mushrooms, water chestnuts, snow peas and bean sprouts to pork mixture.
Mix corn- starch with broth and soy sauce; add to mixture in skillet.
Cook, stirring gently, until liquid is thickened slightly and vegetables look glossy.
Serve with rice.
Chop mushrooms and water chest- nuts coarsely; break off tips of snow peas.
Drain bean sprouts.
Combine mushrooms, water chestnuts and snow peas in separate bowl.
Cut pork into thin strips; brown quickly in oil in skillet, stirring con- stantly until pink color disappears.
Sprinkle with salt.
Add onion, celery and green pepper to pork; cook about 3 minutes, stirring until vegetables are crisp-tender.
Add mushrooms, water chestnuts, snow peas and bean sprouts to pork mixture.
Mix corn- starch with broth and soy sauce; add to mixture in skillet.
Cook, stirring gently, until liquid is thickened slightly and vegetables look glossy.
Serve with rice.
