Chop Suey

Our families version of Chop Suey. We add more vegetables depending on what needs to used up. Hope you enjoy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon  dark sesame oil
• 2  cups  pork loin, diced
• 1  medium onion, sliced thinly
• 2  stalks celery, chopped
• 1  medium bok choy, chopped
• 2  cups  beef bouillon
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon  ground papaya seeds (dried)
• 14 1⁄2 ounces  fresh mung bean sprouts, drained and rinsed
• 2⁄3 cup cold water
• 2  tablespoons cornstarch
• 1⁄2 teaspoon soy sauce
• 4  teaspoons hoisin sauce
• 1  teaspoon honey

Directions

1. Heat olive oil in a large, deep non stick skillet. Sear pork until it turns white about 4 min, remove from pan (remember to season with pepper and papaya seeds).
2. Now heat Sesame oil & add onion and sauté for 5 minutes medium low heat. You want them to soften and caramelize a bit.
3. Add celery and bok choy stalk to onions cook 5 more min on low-medium heat.
4. Next add bouillon cover skillet bring to a boil simmer for 5 minutes. Add sprouts for last two minute.
5. While vegetables are cooking In a small bowl combine the cold water, cornstarch, soy sauce, hoisin sauce and honey.
6. Next place a strainer in a bowl and dump your skillet contents into it, so that you have the liquid separated from the vegetables.
7. Take the liquid dump back into skillet along with your meat and cornstarch mixture cook for 3 min add bok choy and cook another 2 min or until sauce has thickened to taste.
8. Remove meat and bok choy from sauce. Put sauce in a bowl. Dump back vegetables and meat in skillet and mix and cook for a min or two.
9. Serve over noodles or rice.