Serve pork chop suey over steamed jasmine rice, and garnish with green onions. Taste for seasonings, and alter if need be by adding kosher salt and ground pepper, if needed. Add seared pork stirring for 2 to 3 minutes, just until sauce bubbles and thickens and pork is reheated through. Whisk the sauce because the cornstarch may have settled to the bottom, and add to skillet. pork, oyster sauce, cornstarch, soy sauce, salt, pepper. red bell pepper, reduced sodium soy sauce, bean sprouts, ginger and 8 more. Add all stir-fry ingredients and saute for 3 minutes. This search takes into account your taste preferences. Remove from skillet to a plate, and set aside.Īdd an additional tablespoon of peanut oil to the skillet, and turn heat to high. Add coated pork while separating pieces, and sear without disturbing, about 3 to 4 minutes per side, until browned and crisp. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Chop green onions for garnish, and set aside as well. Prepare sauce in a medium bowl, and set aside. Prepare stir-fry ingredients, and set aside. Combine pork strips, kosher salt and ground pepper, and flour in a large ziploc bag seal and shake to coat meat. 'fresh' ingredients versus the traditional versions.ġ (1 lb.) pork tenderloin, trimmed, and cut into 1”x2” stripsġ small spanish onion, cut in half lengthwise, and juliennedĢ stocks sliced celery, diagonally juliennedġ (8-ounce) can slivered water chestnuts, drainedġ (8 oz.) can sliced bamboo shoots, drainedīegin preparing steamed jasmine rice, as directed so it is done at the same time pork chop suey is. I grew up eating this on a regular basis,
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