Pork Chop Suey

This tasty pork chop suey combines bite-sized pieces of browned pork, onion, red bell pepper, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a savory, thick sauce.

Course dinner pork, main meal pork, stir fry

Cuisine Asian

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Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 231kcal

Author Beth Pierce

Ingredients

Sauce

¾ cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons mirin
½ teaspoon sesame oil
1 tablespoon cornstarch

Pork Chop Suey

1¼-1½ lbs pork tenderloin cut into bite-sized pieces
1 tablespoon cornstarch
2 tablespoon olive oil
1 medium yellow onion, sliced into thin half-moon slices
1 medium red bell pepper, julienned
2 ribs celery, chopped
2 large carrots, peeled and chopped
8 ounces cremini mushrooms, halved
2 cups snow peas (about 8 ounces)
2 cloves garlic, minced
1 (8-ounce) can water chestnuts, drained

Instructions

Whisk the chicken broth, soy sauce, mirin, sesame oil, and cornstarch in a small bowl.
Put the pork pieces in a medium bowl. Sprinkle them with cornstarch and toss to coat.
Heat 1½ tablespoons olive oil in a large skillet. Add the pork and brown it on both sides. Plate the cooked pork.
Cook the onions, bell peppers, celery, carrots, and mushrooms over medium-high heat until the vegetables are crisp-tender and the mushrooms are brown, 5-8 minutes. Add the snow peas and cook for 1-1½ minutes.
Reduce the heat to low, add the garlic and water chestnuts. Cook for 1-2 minutes while stirring. Plate the vegetables.
Whisk the sauce again and add it to the skillet. Whisk and cook over medium heat until thickened. Add the meat and the vegetables back to the skillet and toss to coat and warm.

Nutrition