Ingredients
-
5 - 6
-
1
-
3
-
8 - 10
-
1
-
2
-
2
-
4
-
1/3
-
1
-
-
-
-
-
Directions
Pork Chop Suey, Chinese Chop Suey made with pork. I’ve cooked this for the past 45 years…and it’s at it’s best the following day. My Mom made it this way…so you can figure the recipe is a good 70 years old. Guess that’s considered “antique” : It freezes well, without losing flavor., How much meat by weight does everyone use?, Yes yes yes! This is the recipe I have been waiting for. Back in the fifties and sixties before even Chinese take out got so sophisticated, there used to be pork chop suey with lots of celery and molasses. THIS IS IT. Like another reader, I will probably add water chestnuts, because I like the crunch. This traditional chop suey is not made in any of the chop suey places near me in the northern Chicago suburbs. Thank you so much.
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Steps
|
1
Done
|
If You Have a Pressure Cooker, It Does Wonders in Tenderizing the Pork. |
|
2
Done
|
Cut Pork Into 1/2 Inch Cubes. |
|
3
Done
|
Slice Celery Thin on Diagonal. |
|
4
Done
|
Slice Onion Into Long Slivers. |
|
5
Done
|
Slice Mushrooms Into Small Hunks. |
|
6
Done
|
Open Cans of Broth and Bean Sprouts. |
|
7
Done
|
Mix Corn Starch Into Water. |
|
8
Done
|
Heat Oil in Deep Pan Pressure Cooker or Dutch Oven, Add Butter and Heat Until It Begins to Bubble. |
|
9
Done
|
Add Pork Cubes; Don't Stir For Approximately 2 Minutes to Permit the Pork to Brown. |
|
10
Done
|
Stir and Add Onion, Celery, Then Mushrooms. |
