Pork Chop Suey

Oxmoor House
4 to 6 servings


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1 pound lean boneless pork, diced
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 1/4 cups water, divided
2 tablespoons cornstarch
2 tablespoons bead molasses
1/4 cup plus 2 tablespoons soy sauce
1 (14-ounce) can bean sprouts, drained
1 (8-ounce) can water chestnuts, drained
Hot cooked rice
1 (3-ounce) can Chinese noodles


Sauté pork in oil in a large skillet until color changes on all sides (do not brown). Add onion and celery; sauté until tender. Add 1 cup water, and bring to a boil. Reduce heat; cover and simmer 5 minutes.

Combine remaining 1/4 cup water, cornstarch, and molasses; stir until smooth. Add cornstarch mixture and soy sauce to pork. Cook, stirring constantly, until thickened and bubbly. Add bean sprouts and water chestnuts; cover and simmer an additional 5 minutes. Serve over rice, and garnish with noodles.

Created date

February 2010