Pork Steak Chop Suey Recipes

CHOP SUEY WITH PORK

Steps:

• Spray large skillet or wok with cooking spray; heat over high heat. Add pork, garlic and pepper; cook and stir 3 to 5 minutes or until pork is browned lightly and crumbled. Drain.
• Add chop suey vegetables and broccoli coleslaw; cook 2 to 3 minutes or until slaw is crisp-tender. Add stir fry sauce and soy sauce to skillet; cook 1 to 2 minutes more or until hot and sauce thickens slightly, stirring occasionally. Serve over rice.

CHOP SUEY RECIPE

Steps:

• Cut pork into ½ to 1-inch cubes
• Brown the cubed pork in a large fry pan or wok in the oil and butter.
• Add the Onions, celery, and mushrooms. Season with the white pepper.
• Cook over medium heat till about tender-crisp.
• Add the broth, bean sprouts, soy sauce, and molasses. Simmer for 1 hour to blend the flavors or until the pork is tender.
• Mix the cornstarch and water together to create the thickening and mix it into the Chop Suey to thicken it.
• Serve over rice. Enjoy

POLISH CHOP SUEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
• Heat a skillet over medium heat. Cook sausages in the skillet until browned, about 5 minutes; cut into bite-size pieces.
• Stir mushroom soup, onion soup mix, and water together in a large baking dish; add kluski noodles, sausage, and sauerkraut. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour to 90 minutes.

HOMEMADE BEEF AND PORK CHOP SUEY

Steps:

• 1. In pressure cooker, saute beef, pork, onions and celery in butter, salt, pepper and garlic powder til meat is lightly browned on all sides. Add 1 can beef broth, A-1, fresh mushrooms and 3 Tbl. soy sauce. Cover and pressure cook 8 minutes. Cool cooker at once. Remove lid and add second can beef broth, dark brown sugar and rest of soy sauce. Heat to boiling, stir in cornstarch mixed with the third can of beef broth. Stir and boil til thickened. Add rest of vegetables and heat through. Serve over rice. Top with chow mein noodles. Serve with fortune cookies! *Pea pods and grated carrot can also be added if desired.

PORK CHOP SUEY

Steps:

• In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

PORK CHOP SUEY

Steps:

• In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
• Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.
• To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
• To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
• Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.
• Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.
• Remove from heat.
• Garnish with green onions and serve.

PORK STEAK CHOP SUEY

Steps:

• Trim excess fat from pork steak, cut in diagonal, thin slices.
• spray skillet with Pam.
• brown meat.
• stir in celery, onion, soy sauce, Accent, and the boullion, dissolved into the two cups of water.
• Cover and simmer 30 minutes.
• Blend the cornstarch into the 1/4 cup of reserved liquid.
• slowly stir this into the mixture.
• add mushrooms, veggies, sprouts and bead molasses and stir constantly until thickened and boiling.
• continue to boil and stir l minute.
• serve over chow mein noodles.

PORK CHOP SUEY

Steps:

• Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
• 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.
• 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, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

PORK STEAK CHOP SUEY

Steps:

• Pour shortening into a hot skillet.
• Add the pork steak and seer quickly.
• Add onion and fry for 5 minutes.
• Add celery, salt, pepper and hot water.
• Cover and cook for 5 minutes.
• Add drained, LaChoy bean sprouts.
• Mix thoroughly and heat to a boiling point.
• Add flavoring and thickening ingredients.
• Stir lightly and cook 5 minutes.
• Can be served over LaChoy chow mein noodles, or over rice.

CHOP SUEY

Steps:

• 1. Combine soy sauce, garlic, and sugar; add meat, tossing to coat. Cover and refrigerate 1 hour.
• 2. heat oil in wok over medium high heat for one minute. Add meat; stir-fry 3 minutes or until meat is cooked through.
• 3. Add vegetables and stir-fry 2 more minutes.
• 4. Dissolve cornstarch into 1/2 cup chicken broth and add to stir-fry. Stir until sauce is thick and glossy.