![]() ![]() Serve pork chop suey over steamed jasmine rice, and garnish with green onions. Taste for seasonings, and alter if need be by adding kosher salt and ground pepper, if needed. Add seared pork stirring for 2 to 3 minutes, just until sauce bubbles and thickens and pork is reheated through. Whisk the sauce because the cornstarch may have settled to the bottom, and add to skillet. Add all stir-fry ingredients and saute for 3 minutes. Remove from skillet to a plate, and set aside.Īdd an additional tablespoon of peanut oil to the skillet, and turn heat to high. Add coated pork while separating pieces, and sear without disturbing, about 3 to 4 minutes per side, until browned and crisp. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Chop green onions for garnish, and set aside as well. Prepare sauce in a medium bowl, and set aside. Prepare stir-fry ingredients, and set aside. ![]() Combine pork strips, kosher salt and ground pepper, and flour in a large ziploc bag seal and shake to coat meat. In a large skillet cook the pork over medium heat until meat is no longer pink drain. 'fresh' ingredients versus the traditional versions.ġ (1 lb.) pork tenderloin, trimmed, and cut into 1”x2” stripsġ small spanish onion, cut in half lengthwise, and juliennedĢ stocks sliced celery, diagonally juliennedġ (8-ounce) can slivered water chestnuts, drainedġ (8 oz.) can sliced bamboo shoots, drainedīegin preparing steamed jasmine rice, as directed so it is done at the same time pork chop suey is. Sauté for 3-4 minutes.I grew up eating this on a regular basis, Return the pork and drizzle Tamari over everything. Sprinkle in the white pepper and red chili flakes.Mix in the cabbage for 2 minutes, then add mushrooms for 1 minute. Stir in the carrots for 2 minutes.Sauté onions to the skillet for 2 minutes over medium heat.Remove and season with another pinch of salt. Melt coconut oil in large skillet over medium heat. Add pork and cook until pink is no longer visible, but not all the way through (6-8 minutes).In a small bowl, toss sliced pork with a pinch of sea salt and tapioca starch.Pin this recipe!īefore you go, please share this recipe on your social media of choice! If you like this recipe, please subscribe today to be the first to know when we add new delicious meals for you and your family.Ģ tsp tapioca starch (omit if 21DSD or Whole30)ġ/4 C Chinese cooking wine (substitute with 2 Tbsp apple cider vinegar if 21DSD or Whole30)Ģ Tbsp gluten free Tamari (or coconut aminos) Sprinkle in the white pepper and red chili flakes. Return the pork and drizzle Tamari over everything. Mix in the cabbage for 2 minutes, then add mushrooms for 1 minute. Spray a large frying pan with non-stick cooking spray, and brown pork. Sauté onions to the skillet for 2 minutes over medium heat. Preparation Cut pork into 1-inch strips, 1/4-inch thick. ![]() Add pork and cook until pink is no longer visible, but not all the way through (6-8 minutes). ![]() Melt coconut oil in large skillet over medium heat. In a small bowl, toss sliced pork with a pinch of sea salt and tapioca starch. I am sure you’re going to enjoy this recipe.ġ lb boneless country-style pork ribs, thinly slicedĢ tsp tapioca starch (omit if 21DSD or Whole30)ġ small head of Nappa cabbage chopped (7-8 C)ġ/4 C Chinese cooking wine (substitute with 2 Tbsp apple cider vinegar if 21DSD or Whole30)Ģ Tbsp gluten free Tamari (or coconut aminos) It’s not as intimidating as an episode of Chopped, but it’s empowering to know that even when a meal isn’t already prepared, you have the tools to make one in your refrigerator. I enjoy the spirit of making something with what you have on hand. I’m always excited to find different cultural versions of “kitchen sink”-style meals. In the spirit of assorted pieces, I learned all of this and prepared this recipe when confronted with uncooked boneless pork ribs that had to be cooked or frozen-we didn’t even have to make a trip to the grocery store to put this together, in true Chop Suey fashion. What I hadn’t realized is that Chop Suey roughly translates to “assorted pieces” (thanks, Wikipedia!). Chop Suey has been popularized in America through Americanized Chinese restaurants, although it has a history in Asia and the South Pacific as well. ![]()
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