Pork Chop Suey

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 406
  • Calories from fat: 23%
  • Fat: 10.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.8g
  • Protein: 28.9g
  • Carbohydrate: 46.4g
  • Fiber: 2.7g
  • Cholesterol: 74mg
  • Iron: 4.1mg
  • Sodium: 532mg
  • Calcium: 83mg

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

  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.
  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.
  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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