Chop Suey with Pork

Recipe by HEP MEP
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook one cup of rice according to package directions.
  • Set aside.
  • Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
  • add onion and celery.
  • Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
  • Add garlic and ginger to skillet.
  • Stir frequently.
  • While pork cooks,rinse and seed bell pepper.
  • Cut into 1/4 inch strips.
  • Set aside.
  • When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
  • Raise heat to high and bring mixture to a boil.
  • Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
  • Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
  • Set aside.
  • In a small jar with a lid combine the cornstarch and water.
  • Shake well and drizzle cornstarch mixture into the skillet.
  • Stir and cook until it begins to thicken, about 1 minute.
  • Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
  • Serve at once on a bed of rice,with additional soy sauce if desired.
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