Chop Suey

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  • 1 pound pork tenderloin
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil, divided
  • 2 cups thinly sliced bok choy
  • 1 cup chopped celery
  • 1 cup red bell pepper, cut into 1/4 inch strips
  • 1 cup sliced mushrooms
  • 1 (8 ounce) can water chestnuts, sliced
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • Chow Mein Noodles; rice
  1. Trim fat from pork, cut into 1-inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
  2. Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
  3. Heat remaining tablespoon oil in pan. Add Bok Choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl, combine chicken broth, soy sauce, cornstarch, and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet; cook 1 minute or until thick.  Add vegetable mixture, mixing thoroughly. 
  4. Serve a bed of rice with chow mien noodles.

Cooking With Crevolyn
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