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Chop Suey with Pork

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“Found this in the paper a couple years back, and made it till my daughter begged me to stop!(I was overdoing it) It's really good,and using the lean pork tenderloin makes it healthier.I prefer to cut up everything ahead of cooking time,and go from there.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook one cup of rice according to package directions.
  2. Set aside.
  3. Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
  4. add onion and celery.
  5. Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
  6. Add garlic and ginger to skillet.
  7. Stir frequently.
  8. While pork cooks,rinse and seed bell pepper.
  9. Cut into 1/4 inch strips.
  10. Set aside.
  11. When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
  12. Raise heat to high and bring mixture to a boil.
  13. Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
  14. Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
  15. Set aside.
  16. In a small jar with a lid combine the cornstarch and water.
  17. Shake well and drizzle cornstarch mixture into the skillet.
  18. Stir and cook until it begins to thicken, about 1 minute.
  19. Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
  20. Serve at once on a bed of rice,with additional soy sauce if desired.

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