Pork Chop Suey

Pork Chop Suey Recipe
This chop suey recipe is a quick and easy stir-fry that can be on the table in no time. You can substitute your favorite choice of meat for the pork or add different vegetables if you want to make it your own.

Yield:

4 servings (serving size: 1 1/2 cups chop suey, 1/2 cup rice, and 1 tablespoon onions)

Recipe from

Cooking Light

Nutritional Information

Calories 406
Caloriesfromfat 23 %
Fat 10.2 g
Satfat 2.3 g
Monofat 3.4 g
Polyfat 3.8 g
Protein 28.9 g
Carbohydrate 46.4 g
Fiber 2.7 g
Cholesterol 74 mg
Iron 4.1 mg
Sodium 532 mg
Calcium 83 mg

Ingredients

1 (1-pound) pork tenderloin
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup sliced celery
1 cup red bell pepper strips
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon ground ginger
2 cups hot cooked long-grain rice
1/4 cup sliced green onions

Preparation

Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork in a zip-top plastic bag; seal and shake well.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm.

Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add pork and broth mixture to pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions.

Note:

September 2000
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