Pork Chop Suey From Eatingwell
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Soy Sauce (reduced-sodium)2 tbsps
Molasse (preferably blackstrap)1 tsp
Pepper (freshly ground)5 tsps
Cornstarch2 tbsps
Canola Oil (divided)1 medium
Onion (slivered)1 medium
Red Bell Pepper (thinly sliced)3 cups
Mung Bean Sprout (see note)1 tbsp
Ginger (minced fresh)Directions:
1
Combine broth, soy sauce, molasses and pepper in a medium bowl
2
Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined
3
Set aside
4
Heat 1 tablespoon oil in a large nonstick skillet over medium heat
5
Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes
6
Transfer to a plate
7
Increase heat to medium-high
8
Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes
9
Pour in the broth mixture and bring to a boil
10
Cook, stirring, for 3 minutes
11
Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute