Pork Chop Suey

Pork Chop Suey

Pork Chop Suey

This recipe, Pork Chop Suey, chop suey is often made with bamboo shoots and water chestnuts – add them to this recipe if you wish.  In place of the noodles, try it with Yakisoba Stir-Fry Noodles.  Serve with 3 packages of Yakisoba Stir-Fry Noodles; just make them PLAIN.  The good thing about these noodles is that there ISN’T ANY MSG, TRANS FAT OR CHOLESTEROL in them.


Pork Chop Suey Recipe

Pork Chop Suey

1 cup reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. molasses

¼ tsp. ground pepper

5 tsp. cornstarch

2 Tbsp. canola oil, divided

1 lb. pork tenderloin, trimmed, halved lengthwise and cut into ¼ inch thick pieces

1 medium onion, slivered

1 medium red bell pepper, thinly sliced

3 cup bean sprouts

1 Tbsp. minced fresh ginger

Yakisoba Stir-Fry Noodles


Combine broth, soy sauce, molasses and pepper in a medium bowl.  Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined.  Set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.  Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes.  Transfer to a plate.

Increase heat to medium-high.  Add the remaining 1 tablespoon oil, bell pepper, sprouts and ginger and cook for 3 minutes.  Pour in the broth mixture and bring to a boil.  Cook, stirring, for 3 minutes.  Reduce heat to medium; add the reserved cornstarch mixture and pork (and other accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.


(Recipe for Pork Chop Suey, Diabetic Connect, 2015)