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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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