Pork Chop Suey
Serves
4
Prep time:
0:45
Cooking time:
0:30
Total time:
1:00

Ingredients

Directions

1.

TRIM any fat from pork; SET in freezer until firm; thinly SLICE pork across the grain into bite-size strips, SPRINKLE with ground red chili pepper.

2.

PREPARE sauce by STIRRING together water, soy sauce, cornstarch, sherry, bouillon and pepper; SLICE vegetablesSEE note.

3.

POUR oil into large skillet; PREHEAT to 375° F.

4.

STIR-FRY ginger and celery for 2 minutes; ADD mushrooms, bean sprouts and green onions; continue to STIR-FRY until celery is crisp-tender.

5.

REMOVE vegetables from skillet; ADD remaining oil; let skillet REHEAT.

6.

ADD pork; STIR-FRY until no pink remains; PUSH pork to side of skillet.

7.

STIR sauce; ADD to center of skillet; COOK, STIRRING, until thickened and bubbly.

8.

ADD vegetables and waterchestnuts; COOK, STIRRING, until all ingredients are heated through.

SERVE over hot rice and TOP with chow mein noodles.

Start rice cooking when you begin step 2.

From BH&G New Cookbook
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 290 Calories; 17g Fat (54.2% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1037mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat.