Pork & Vegetables coated in a Beautiful Flavorful Chinese Clear Sauce or Chop Suey Sauce.
Servings: 4 portions
Equipment
- 1 Large Wok
- 1 Vegetable Tray | To hold all the Vegetables
- 2 Bowls | For Velveting Pork & Sauce
Ingredients
- 1 lb Pork
- 1 C Water
- 1 cube Knorr Pork Bouillon
- 2 Tbl Neutral Oil - Optionally with 1 tsp of Sesame Oil
- 1/4 tsp Baking Soda - For Velveting - See Notes
- 1 Tbl Water - For Velveting
Chop Suey Sauce
- 1 C Water
- 2 Tbl Potato Starch
- 1 tsp Sugar - Mirin can be used too
- 1/2 tsp Sea Salt & MSG
- 1/8 tsp White Pepper & Cream of Tartar
Vegetables
- 8 Leaves Napa Cabbage - Chopped 1 inch
- 1 large Onion - Sliced into wedges
- 1 Carrot - Sliced thin on an angle
- 1-2 C Bean Sprouts - Added last
- 2-4 stalks Green Onions - Added last
Instructions
- Slice Pork and place into a bowl with Baking Soda & 1 Tbl water. Mix well and set aside for now. Prep all the Vegetables and place them into the vegetable tray. The Bean Sprouts and Green Onions to be added to the Chop Suey Last.Combine all the Chop Suey Sauce Ingredients together in a bowl and mix. Mix again before adding to the Chop Suey.
- Fill the Wok with some water and bring to a boil. Add the velveted Pork and cook for about 1 minute. Strain out and set aside.Empty the Wok and return it to the burner on max heat. Let it heat up for a minute.
- Add 2 Tbl of Oil or rendered Pork Fat & Meat, stir fry a few seconds. Then add Vegetables (except the Green Onions & Bean Sprouts). Stir Fry for a few minutes. Keep everything moving.Then add the 1 Cup of water with 1 bouillon cube. Bring to a boil, reduce the heat to medium and simmer covered until the Carrots are tender. Just a minute or so.
- Add in the Bean Sprouts, Green Onions. Mix the Chop Suey Sauce and add it in. Mix well until the sauce thickens and serve.
Notes
Use about 1/4 tsp - 1 tsp of Baking Soda if using to velvet the meat. The more you add, the stronger the effect, but the more noticeable the baking soda becomes as far as taste goes. Optionally use 1 Tbl of Cornstarch to velvet the meat, with or without the 1 Tbl of water.
Add in other vegetables such as Peppers, Celery, Mushrooms, Snap Peas, Bok Choy, etc.