Pork Chop Suey

By CarolM-2

Chinese immigrants introduced chop suey in the late 19th century and by the 1930s, the meal was an American comfort food. The original Woman's Day recipe called for chicken fat and leftover cooked chicken and veggies — this modern version uses fresh ingredients for convenience.

Ingredients

• 1 cup(s) long-grain white rice
• 8 ounce(s) pork tenderloin, cut into 1/4-inch slices
• Kosher salt
• Pepper
• 2 tablespoon(s) canola oil
• 1 bunch(es) (about 3 cups) broccoli, cut into small florets
• 1 medium onion, cut in 1/4-inch wedges
• 2 stalk(s) celery, cut in 1/4-inch diagonal slices
• 8 ounce(s) (small) mushrooms, halved or quartered if large
• 1/3 cup(s) low-sodium soy sauce
• 2 tablespoon(s) packed brown sugar
• 1 piece(s) (1-inch) fresh ginger, grated
• 2 teaspoon(s) cornstarch

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from womansday.com

Preparation

Step 1

Cook the rice according to package directions. Season the pork with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, stirring once, until browned, 2 to 3 minutes. Transfer to a large bowl.

Add the broccoli and 2 tablespoons water to the skillet and cook, covered, until broccoli is just tender. Transfer to the bowl with the pork.

Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the celery and mushrooms and cook, stirring, until just tender, about 2 minutes.

Meanwhile, in a small bowl, whisk together the soy sauce, sugar, ginger, and cornstarch. Add to the skillet along with the pork and broccoli and cook, tossing until the sauce thickens, about 30 seconds. Serve with the rice.