Pork Chop Suey

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Ready Time: 45 Min
  • Servings: 6 servings


  • 1 pound pork lean boneless
  • 3/4 cup water
  • 2 tablespoon soy sauce
  • 2 tablespoon cornstarch
  • 2 tablespoon sherry dry
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 1 tablespoon oil
  • 2 teaspoon fresh ginger
  • 2 cup bean sprouts
  • 8 ounce water chestnuts
  • 1 cup celery
  • 2 cup mushrooms
  • 10 count green onions
  • 3 cup rice cooked


    1. Trim fat from meat. Thinly slice pork across the grain into bite-size strips.
    2. For sauce, in a bowl stir together water, soy sauce, cornstarch, sherry, bouillon granules and pepper. Set aside.
    3. Pour oil into a wok or 12-inch skillet. Preheat over medium-high heat. Cook and stir ginger in hot oil for 15 seconds. Add celery to wok; cook and stir for 2 minutes. Add mushrooms, fresh bean sprouts and green onions. Cook and stir for 1 to 2 minutes or until the celery is crisp-tender. Remove vegetables from wok.
    4. Add half of the pork to hot wok. Cook and stir for 2 to 3 minutes or until juices run clear. Remove from wok. Repeat with remaining pork. Return all meat to wok. Push from center of wok.
    5. Stir sauce; add to center of wok. Cook and stir until thick and bubbly. Add cooked vegetables, water chestnuts, and if using canned bean sprouts. Cook and stir until heated through. Serve with rice.
Nutritional Information
Pork Chop Suey

Servings Per Recipe: 6 servings

Amount Per Serving

Calories: 270

  • Total Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 720mg
  • Total Carbs: 37g
  •     Dietary Fiber: 3g
  • Protein: 21g


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