Labadie Recipe Database

Name Pork Chop Suey Number of People 4 List of Ingredients 1 cup reduced-sodium chicken broth 3 T reduced-sodium soy sauce 2 T molasses, preferable blackstrap 1/4 tsp freshly ground black pepper 5 tsp. cornstarch 2 T canola oil, divided 1 lb 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 bean sprouts 1 T minced fresh ginger Description Combine broth, soy sauce, molasses and pepper in a medium bowl.  Transfrer 2 T of the mixture to a small bowl; stir in cornstarch until combined.  Set aside. Heat 1 T oil in 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. Increase heat to medium-high.  Add the remaining 1 T oil, onion, bell pepper, sprouts and ginger and cook 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. Time 30 minutes Difficulty (1-5) 1 Notes Serve over Udon noodles and feel free to add bamboo shoots and water chestnuts. Per serving:  280 calories, 10 g fat (1 g saturated, 5 g mono), 74 mg cholesterol, 21 g carbohydrate, 7 g added sugars, 28 g protein, 3 g fiber, 504 mg sodium, 957 mg potassium Image