pork chop suey
This tasty pork chop suey combines bite-sized pieces of browned chicken, onion, red bell pepper, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a savory thick sauce.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- SAUCE
- 3/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon corn starch
- PORK CHOP SUEY
- 1 1/4 pounds pork tenderloin, cut into bite sized pieces
- 1 tablespoon corn starch
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced into thin half moon slices
- 1 medium red bell pepper, julienned
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 8 ounces cremini mushrooms, halved
- 2 cups snow peas (about 8 ounces)
- 2 cloves garlic, minced
- 1 can water chestnuts, drained (8 oz)
How To Make pork chop suey
-
Step 1Whisk the chicken broth, soy sauce, mirin, sesame oil, and corn starch in a small bowl.
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Step 2Put the pork pieces in a medium bowl. Sprinkle them with corn starch and toss to coat.
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Step 3Heat 1 1/2 tablespoons olive oil in a large skillet. Add the pork and brown it on both sides. Plate the cooked pork.
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Step 4Cook the onions, bell peppers, celery, carrots, and mushrooms over medium-high heat until the vegetables are crisp-tender and the mushrooms are brown, 5-8 minutes. Add the snow peas and cook for 1-1 1/2 minutes.
-
Step 5Reduce the heat to low, add the garlic and water chestnuts. Cook for 1-2 minutes while stirring. Plate the vegetables.
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Step 6Whisk the sauce again and add it to the skillet. Whisk and cook over medium heat until thickened. Add the meat and the vegetables back to the skillet and toss to coat and warm.
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