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.
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
How to Make It
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.
This has a really nice sauce and is easy to make, despite plenty of chopping (but what else would you expect from a stir-fry?). I used about 1/2 lb boneless skinless chicken thighs instead of pork, and used different veggies that I had on hand (portobello, napa cabbage, red onion, bell pepper). I'll probably use this recipe again as a base and mix up the meats & veggies.
Made for my husband and I - excellent! More pork than needed. I added 1 can of bean sprouts and it seemed like it was going to be a lot of vegetables but ended up with too much pork. I doubled the sauce ingredients which was perfect. Definitely restaurant quality.