Pork Chop Suey

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Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.

Pork Chop Suey
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 30 minutes

  • 1 cup reduced-sodium chicken broth

  • 3 tablespoons reduced-sodium soy sauce

  • 2 tablespoons molasses , preferably blackstrap

  • 1/4 teaspoon freshly ground pepper

  • 5 teaspoons cornstarch

  • 2 tablespoons canola oil , divided

  • 1 pound pork tenderloin , trimmed, halved lengthwise and cut into 1/4-inch-thick pieces

  • 1 medium onion , slivered

  • 1 medium red bell pepper , thinly sliced

  • 3 cups mung bean sprouts (see Note)

  • 1 tablespoon minced fresh ginger

  1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.

  3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.

Nutritional Facts

Serving Size
about 1 cup
21 g
10 g
Saturated Fat
1 g
28 g
74 mg
Dietary Fiber
3 g
942 mg
611 mg
4 servings
about 1 cup each
1 vegetable
1/2 other carbohydrate
3 lean meat
1 fat
Vitamin C
87% daily value
27% dv
20% dv
Vitamin A
19% dv
17% dv
16% dv

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