Thursday, July 3, 2008

Pork Chop Suey

Another great tasting recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. I like you to try it guys. You'll surely love it as much as I do. Your hubby will be surprised if he knows that the food is cooked and came right from your own kitchen and not from the restaurant's place. Below is the easy and simple recipe but very tasty! I even didn't include bamboo shoots and celery but still yummy. I really recommend this recipe for you to try. Better use fresh bean sprouts and mushrooms.

Chop suey is not an authentic Chinese dish, but rather an American creation. One story says that some sailors arrived late in the evening in Honolulu and searched for a restaurant that still was open. When they finally found one with its lights on, they rushed in and pleaded with the owner to feed them---anything. The kind-hearted Chinese restauranteur used the leftover chopped ingredients he had on hand to create a delicious dish. When asked what it was called, he replied, "Chop suey." In Cantonese, "chop" means miscellaneous or mixing, and "suey" means bits or pieces.


1 lb lean boneless pork
1/2 cup water
3 tbsp soy sauce
4 tsp cornstarch
1 tsp sugar
1 tsp instant chicken bouillon granules
1 tbsp cooking oil
2 medium carrots, thinly bias sliced (1 cup)
1 stalk celery, thinly bias sliced (1/2 cup)
2 cups fresh bean sprouts or one 16-ounce can bean sprouts, drained
1 cup sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained
1 8-ounce can bamboo shoots, drained
3 green onions, bias sliced into 1-inch lenghts (about 1/2 cup)
3 cups warmed chow mein noodles or hot cooked rice

*Trim fat from pork. Partially freeze pork. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, soy sauce, cornstarch, sugar and chicken bouillon granules. Set Aside.

*Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the carrots and celery in hot oil for 2 minutes. Add fresh bean sprouts (if using), fresh mushrooms (if using), bamboo shoots and green onions. Stir-fry for 1 to 2 minutes more or till carrots and celery are crisp-tender. Remove vegetables.

*Add half of the pork to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove pork from wok. Repeat with the remaining pork. Return all pork to the wok. Push pork from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.

*Return cooked vegetables to the wok. Add canned bean sprouts (if using) and canned mushrooms (if using). Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over chow mein or hot cooked rice. Makes 4 servings.

You may also add shrimps and bok choy if u like ;)


Sherry said...

That looks delicious! Thank you for posting the "How-To" as well, I'm definately going to try this one. I'm a huge fan of mushrooms and stir-fry.

And good job to you, learning to cook! I caught hell from my parents growing up as well as I was in the same situation. I never cooked, when I did it was always something simple and I was always teased for it. I also learned to cook and bake and now I tell them they cant have any! :)

Felicity said...

haha indeed, it's a good feeling to have something to be proud of...we know how to cook now :)

ur welcoe sherry :) enjoy cooking!

Mharms said...

this is yummy :)