How To Make Pork Chop Suey
If you want to learn how to make pork Chop Suey, this simple recipe gives you complete instructions. It doesn't take as much time as you might think. The most important rule to remember when you make your own pork Chop Suey is that the pork must be cooked thoroughly. If you follow the instructions and cooking times in this recipe, the pork will be fully cooked. The canned vegetables listed in this recipe are optional and can be left out or exchanged for vegetables you like better, which will make this recipe completely your own.
Things you'll need to make Chop Suey:
- One-fourth cup shortening
- One lb. pork, cut in bite-sized cubes
- Two cups celery, sliced
- One cup onions, sliced
- One tsp. salt
- One-eighth tsp. pepper
- Two cups water
- Four tbsp. soy sauce
- One can bean sprouts
- One small can water chestnuts
- One small can bamboo sprouts
- One small can mushrooms
- One tbsp. bead molasses
- Three tbsp. corn starch
- Melt shortening in wok or skillet. Over medium heat, brown pork cubes in melted shortening until each cube is brown on all sides.
- Add celery, onions, salt, pepper and water. Lower the heat, cover and cook until celery and onions are tender. This cooking of the celery and onions will also serve to cook the pork.
- Add canned vegetables--bean sprouts, bamboo shoots and mushrooms--bead molasses and soy sauce. Simmer the pork Chop Suey another ten to fifteen minutes.
- In a separate small bowl mix together three tablespoons of corn starch with one-fourth cup of water and stir until the corn starch is dissolved. Then, stir the dissolved corn starch into the pork Chop Suey. Stir constantly until the sauce is thickened. Serve Chop Suey over hot rice and sprinkle with Chinese noodles, if desired.