This Pork Chop Suey is made with tender velveted slices of pork. Stir-fried with crisp vegetables and tossed in a savory slightly sweet glistening thick Clear Sauce delivering that perfect balance of umami and freshness. Every bite is packed with flavor, bringing back that old style Chinese restaurant flavor.
Servings: 4
Ingredients
- 1 lb Pork
- 2 Tbl Neutral Oil
Velveting
- 1 Tbl Shaoxing & Cornstarch - each
- 3/4 tsp Sea Salt
- 1/2 tsp Baking Soda
Chop Suey Sauce
- 1 1/2 C Water
- 2 Tbl Potato Starch
- 1 cube Knorr Pork Bouillon - or equivalent in Pork Broth Powder
- 1/2 Tbl Sugar - or more
- 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 Med Carrot - Sliced thin on an angle
- 1-2 C Bean Sprouts - Added last
- 2-3 stalks Green Onions - Added last
- 1 Stalk Celery - Slilced thinly on an angle, optional
Instructions
- Velveted Pork: Combine the velveting ingredients together in a bowl and add the thinly sliced pork to toss and mix. Set aside for at least 30 minutes. Combine into another bowl the Chop Suey Sauce and mix.
- Hard Vegetables: Fill the wok up halfway with water and bring to a boil. Add hard cooked vegetables (Carrots, Celery if adding) and boil until just tender, Check the tenderness, it should just be done, about 3-5 minutes. Scoop out and set aside.
- Simmered Pork: Add the Pork to the boiling water and mix. Return to a full boil, scoop out and set aside. Empty the water out and clean the wok. Or optionally flash fry as below.Flash Fried Pork: Another option is to flash fry the Pork. After simmering the hard vegetables until tender, empty the water out and dry the wok. Add enough oil to have the pork submerged and heat over max heat until it hits 300F. Add the pork and fry for about 1 minute. Scoop the pork out and set aside and empty the oil out. Return the Wok to the burner.
- Stir Frying: Heat the wok up over max heat and wait until it starts to smoke. Add the fat and immediately follow with the pork. Stir fry about 30 seconds, Add all quick cook vegetables (Napa & Onion, White parts of the green onions if using) and stir fry for about 3 minutes.
- Chop Suey: Turn the heat down to medium and add previously boiled vegetables and the Chop suey sauce and mix through. Include any quick cook vegetables like the tops of green onions or bean sprouts if using. Once thickened, serve right away. If using a Pork bouillon cube, ensure that it is completely dissolved. Optionally you can include the starch and an equal amount of cold water to mix (Slurry) and add in very last after the bouillon cube has dissolved completely to thicken the sauce.
Notes
Consistency: Adjust the consistency by adding more water and mixing to thin out or adding a cornstarch slurry (equal amounts of Starch & Cold Water mixed well) over medium heat, a little at a time until the sauce is thickened to the desired thickness.