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PORK CHOP SUEY is the best meat stretcher of all since a pound of pork shoulder serves 6. Also quickly cooked. For PORK CHOP SUEY you can use left over BRAISED BOSTON BUTT. For those evenings when you are in a hurry you can use this recipe to get a tasty interesting dish to the table in a hurry.

Ingredients for PORK CHOP SUEY:

  • 3 Tbsp Salad Oil
  • 2 Tsp Salt
  • ½ Tsp Pepper
  • 1 lb. Pork Shoulder, cubed
  • 3 Tbsp Soya Sauce
  • 3 cups Celery, in 1 inch pieces
  • 2 large Onions, each cut into 6
  • 1 Tbsp Molasses
  • 2 cups boiling Water
  • 2 cups Bean Sprouts, rinsed and drained
  • 3 Tbsp Cornstarch

Method for PORK CHOP SUEY:

Heat the oil, salt and pepper in a large frying pan. Add pork and sear over high heat 2 – 3 minutes, stirring often. Cook uncovered over low heat for 5 – 8 minutes. Add soya sauce, mix well, and then mix in celery and onions and cook 3 minutes. Mix molasses with boiling water and pour over mixture. Cover and cook over low heat for 10 – 20 minutes. Add bean sprouts and cook another 3 minutes. Mix cornstarch with ¼ cup of cold water, add and stir until sauce thickens and becomes transparent, 3 – 4 minutes. Serves 6.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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