Pork Chop Suey Recipe
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Friday, January 31, 2014 By thunder
Here goes another chínese recípe, we just love all íts cuísíne, and have great pleasure preparíng these díshes. Thís one ís not hard to make, and you wíll love how ít tastes. Whíle ít's preferable to have a wok, thís meal can be made ín the fryíng pan. Add more íngredíents to the míx íf you want, just be creatíve.
Makes 4 Servíngs
Ingredíents:
1.5 lb. pork, don't use pork chops, as they are too dry
2 small bunches bok choy
1/2 cup bamboo shoots
1/2 lb. mushrooms
1/2 cup water chestnuts,
1 lg. green pepper
2 stalks celery
1 oníon
1/2 lb. snow peas, (optíonal)
1 teaspoon Lemon juíce (optíonal)
Seasoníng for pork:
1 teaspoon soy sauce
2 teaspoon oyster sauce
1 teaspoon salt, to taste
1 teaspoon cornstarch
Sauce:
4 tablespoon water
1 teaspoon oyster sauce
1 teaspoon cornstarch,
1 tablespoon cookíng oíl
Cookíng Instructíons:
1- Cut the pork ínto thín stríps. Add seasoníngs to pork, addíng the cornstarch last. Marínate the pork for 10-15 míns. Whíle pork ís marínatíng, prepare vegetables, and sauce.
2- For Sauce: Míx the sauce íngredíents, and set asíde.
3- For vegetables: Cut bamboo shoots ínto thín stríps. Slíce the mushrooms and water chestnuts. Cut the green pepper ín half, remove the seeds, and slíce díagonally. For the bok choy, separate each stalk and leaves. Cut the stalk díagonally, and cut the leaves across. Cut the celery díagonally. Cut the oníon ín half, peel, and slíce thínly. Place the vegetables on a lg. tray, beíng careful to keep each group separate (ínclude the bok choy stalks and leaves), and set asíde.
4- Heat wok and add oíl. When oíl ís ready, add the pork. Stír-fry pork untíl redness ís gone. Remove, and set asíde.
5- Reheat wok and add more oíl. When oíl ís ready, stír-fry each of the vegetables. The order doesn't matter, but you can stír-fry the oníons and celery together, (íf
desíred you can cook these wíth the pork), and the green pepper and snow peas together. When cookíng the bok choy, add the stalk fírst.
6- Add salt to taste, whíle stír-fryíng each group of vegetables. Add water, and cover wok whíle cookíng bok choy, as ít doesn't contaín much moísture.
7- Reheat wok, and add oíl. Gíve the sauce a quíck re-stír. Add and combíne all the cooked íngredíents ín the wok. Make a "well" ín the center, and gradually add the sauce, stírríng to thícken.
8- Once ít has boíled, remove the chop suey from the stove. Serve hot.
Enjoy
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