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    Pork Chop Suey

    Source of Recipe

    Cooking Light-9/00

    List of Ingredients

    • 1 pork tenderloin (1-pound)
    • 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 can (8-ounce) 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


    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.

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




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