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GROUND PORK CHOP SUEY HOW TO
GROUND PORK CHOP SUEY FULL

Sear the pork by spreading it out as much as possible and not moving it during searing.

A cast iron skillet works great too but I usually avoid it since it’s quite heavy. If you use a carbon steel skillet, you might need to use a bit more oil when cooking the pork, to avoid sticking.

GROUND PORK CHOP SUEY HOW TO

How to cook pork chop suey What pan to useĮither a large nonstick skillet (12” or larger) or a large carbon steel skillet is a great option. So make sure you have all the ingredients ready before turning on the heat. When you start cooking, things will move very fast.

Sliced vegetables (I grouped the carrots and bok choy together because I add them at the same time).

When you’re ready to cook, your table should have: Scroll down to see some vegetable alternatives. That being said, you can also use many other types of vegetables you might have on hand to replace the ones in this recipe. My pork chop suey uses onion, carrots, baby bok choy and bean sprouts to give the dish a colorful appearance and a great texture and mouthfeel. By adding these ingredients, your brown sauce will be much more interesting than the ones mainly made from soy sauce. The key ingredients are oyster sauce and Shaoxing wine with a touch of sesame oil.

GROUND PORK CHOP SUEY FULL

My pork chop suey uses a well balanced brown sauce that is savory, lightly sweet, and full of fragrance. My favorite cut is tenderloin, since it is very lean and extra tender.

Pork loin and tenderloin are the best for making pork chop suey. Pork chop suey ingredients What cut of pork to use Since the word “chop suey” means “mixed vegetables” or “vegetable scraps”, it is a perfect recipe for using up whatever vegetables you have on hand to make a delicious and balanced meal. For me, this is where you can get really creative. It is very comforting and rich in taste, and it has fun textures.Ī takeout-style pork chop suey usually consists of vegetables such as carrot, celery, pepper, bamboo shoots and bean sprouts.

And it’s popular for a reason – because it’s super delicious!Ĭhop suey is usually made with a protein (such as chicken, pork, or beef) and various vegetables stir fried together with a brown sauce. It’s in that special category with other popular takeout dishes, such as General Tso’s Chicken, Orange Chicken, Sesame Beef, and Egg Foo Young. Pork chop suey is one of those Chinese American classics that you usually find at takeout restaurants in the US, but probably not in China. It is a perfect dish to use up your vegetable scraps from the fridge and make an inexpensive and delicious meal in under 30 minutes. They will shrink in size considerably.This easy pork chop suey recipe guarantees tender juicy pork slices and crisp crunchy vegetables covered with a rich brown sauce that is well balanced. If you don’t want them crunchy add them the last 10 minutes of cook time. They will cook from the heat of the sauce as it sets. I love the crunch they give when added just before serving. I never cook my bean sprouts any more either. The celery and onions would almost melt in the sauce. My grandmother cooked her chop suey for several hours. If you like your vegetables on the crunchy side (but tender) I would add them the last 20 minutes of cooking time instead of at the times stated in the recipe. You can use pork stew meat but I would cook it 30 minutes before I added any vegetables to the pan. For this dish I had some thick cut sirloin pork chops and a small piece of tenderloin I needed to use. I tend to use whatever kind of pork is on sale for this. Chop Suey is so much better the second day! I’ve managed to scale this recipe back so it will feed 4 people and maybe leftovers. It is one of those dishes that can feed a crowd and it’s hard to make just a small amount of it.