Chop Suey with Pork
An easy Chinese-American dish with tender pork, crisp vegetables, and a flavorful sauce.
Ingredients
- 1 Tbsp vegetable oil
- 1 pound boneless pork chops cubed
- 1 clove garlic minced
- ¼ cup soy sauce
- 1 ¼ cups water
- 2 tsp chicken bouillon
- 1 ½ cups sliced celery
- 1 onion cut in wedges
- 6 oz bean sprouts 2 cups
- 8 oz can sliced water chestnuts
- 6 oz sugar snap peas 2 cups
- ⅔ cup sliced mushrooms
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Instructions
- Cut the pork into 1 inch cubes. Wash and slice the celery, onion, and mushrooms.
- Heat the oil in a large skillet over medium high heat. Add the pork and cook until browned, 3-4 minutes. Add the minced garlic during the last 30 seconds.
- Stir in the soy sauce, 1 1/4 cups water, and bouillon. Simmer for 5-8 minutes over medium heat.
- Add the celery and onion, simmer for another 5 minutes.
- Stir in the bean sprouts, water chestnuts, sugar snap peas, and mushrooms. Bring to a boil, stirring often.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Pour into the skillet. Cook and stir until the sauce is thick and bubbly.
- Serve over hot cooked rice. Garnish with green onions or crisp chow mein noodles if desired.
Notes
- We like our veggies on the crisp side. If you want them softer, you can cook them in the sauce a little longer.
- You can add or subtract any vegetables that your family likes.
Nutrition
Serving: 1gCalories: 217kcalCarbohydrates: 17gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 51mgSodium: 615mgPotassium: 599mgFiber: 4gSugar: 5gVitamin A: 431IUVitamin C: 24mgCalcium: 43mgIron: 2mg
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