Pork Chop Suey
Fresh, easy and bursting with flavor, this Pork Chop Suey is a veggie-filled stir fry classic!
Servings: 4
Ingredients
For the Sauce
- ½ cup low sodium chicken broth
- ¼ cup low sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon cornstarch
For the Pork
- 2 tablespoons vegetable oil
- 1 pound pork tenderloin trimmed and cut into bite-sized pieces
- salt and fresh ground black pepper, to taste
For the Vegetables
- 2 celery ribs thinly sliced
- 1 small yellow onion thinly sliced
- 1 small red bell pepper cut into thin strips
- 2 cups sliced mushrooms
- sliced green onions for garnish
- sesame seeds for garnish, optional
Instructions
- Make the sauce. In a small mixing bowl, whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
- Warm the cooking oil. Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.
- Cook the pork. To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
- Cook the vegetables. To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
- Add the sauce. Give the prepared sauce a quick stir, and then add it to the wok and cook for 1 minute or until thickened.
- Combine. Add the pork and pork juices back into the wok and cook for 20 seconds or until heated through.
- Serve. Remove from heat. Garnish your pork chop suey with green onions and serve.
Nutrition
Serving: 10ounces | Calories: 255kcal | Carbohydrates: 11g | Protein: 27g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 620mg | Potassium: 816mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1024IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 2mg
