Chop Suey With Pork - cooking recipe

Ingredients
    1 cup long grain rice
    1 teaspoon vegetable oil
    1 large onion (for 1 cup chopped)
    2 stalks celery (for 3/4 cup chopped)
    1 lb pork tenderloin
    2 teaspoons instant minced garlic
    2 teaspoons finely chopped fresh ginger
    1 medium red bell peppers or 1 medium green bell pepper (for 1 cup strips)
    1 (15 ounce) can fat-free chicken broth
    2 tablespoons of regular soy sauce or 2 tablespoons reduced sodium soy sauce
    1 teaspoon sugar
    1 (15 ounce) can bean sprouts, i use fresh
    1 (5 ounce) can sliced water chestnuts or (5 ounce) can bamboo shoots, drained
    2 tablespoons cornstarch
    3 tablespoons water
Preparation
    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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