Pork Chop Suey
This recipe, Pork Chop Suey, chop suey is often made with bamboo shoots and water chestnuts – add them to this recipe if you wish. In place of the noodles, try it with Yakisoba Stir-Fry Noodles. Serve with 3 packages of Yakisoba Stir-Fry Noodles; just make them PLAIN. The good thing about these noodles is that there ISN’T ANY MSG, TRANS FAT OR CHOLESTEROL in them.
Pork Chop Suey Recipe
Pork Chop Suey
1 cup reduced-sodium chicken broth
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. molasses
¼ tsp. ground pepper
5 tsp. cornstarch
2 Tbsp. canola oil, divided
1 lb. pork tenderloin, trimmed, halved lengthwise and cut into ¼ inch thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cup bean sprouts
1 Tbsp. minced fresh ginger
Yakisoba Stir-Fry Noodles
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and other accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
(Recipe for Pork Chop Suey, Diabetic Connect, 2015)
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