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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pork Chop Suey Recipe

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This recipe for Pork Chop Suey is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup long grain white rice
8 oz pork tenderloin, cut into 1/4 inch slices
2 T canola
Kosher salt and pepper
1 bunch broccoli, cut into small florets ( about 3 cups)
1 medium onion, cut in 1/4 inch wedges
2 stalks celery, cut in 1/4 inch diagonal slices
8 oz small mushrooms (halved or quartered if large)
1/3 cup low sodium soy sauce
2 T packed brown sugar
1 ( 1 inch) piece fresh ginger, grated
2 tsp cornstarch
Directions:
Directions:
Cook the rice according to package directions. Season the pork with 1/4 tsp each salt and pepper. Heat 1 T oil in a large skillet over med-high heat. Add the pork and cook, stirring once, until browned (2 or 3 minutes). Transfer to a large bowl.
Add the broccoli and 2 T water to the skillet and cook, covered, until broccoli is just tender. Transfer to the bowl with the pork.
Add the remaining T oil to the skillet and heat over med-high heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the celery and mushrooms and cook, stirring, until just tender, about 2 minutes.
Meanwhile, in a small bowl, whisk together the soy sauce, sugar, ginger and cornstarch. Add to the skillet along with the pork and broccoli and cook, tossing until the sauce thickens, about 30 seconds. Serve with the rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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