Pork Chop Suey

Introduction

History

Pork Chop Suey has its origins in Chinese cuisine but has been adapted to suit American tastes. It is believed to have been created by Chinese immigrants in the United States in the late 19th and early 20th centuries. The dish became popular in Chinese-American restaurants and has since become a staple in many households.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to cut the pork into thin strips to ensure quick and even cooking.

- Marinate the pork for at least 10-15 minutes to allow the flavors to penetrate the meat.

- Stir-fry each group of vegetables separately to maintain their individual textures and flavors.

- Be sure to stir the sauce well before adding it to the stir-fry to ensure a smooth and thick consistency.

Serving Suggestions

Pork Chop Suey can be served over steamed rice or noodles for a complete meal. Garnish with sliced green onions or sesame seeds for added flavor and texture.

Cooking Techniques

Stir-frying is the primary cooking technique used in this recipe, which involves cooking ingredients quickly over high heat in a wok or skillet. It is important to keep the ingredients moving constantly to prevent burning and ensure even cooking.

Ingredient Substitutions

If you don't have oyster sauce, you can substitute with hoisin sauce or soy sauce mixed with a little sugar for a similar flavor profile. You can also use chicken or beef instead of pork for a different variation.

Make Ahead Tips

You can marinate the pork and prepare the vegetables ahead of time to save time when cooking. Store the marinated pork in the refrigerator for up to 24 hours and keep the chopped vegetables in an airtight container until ready to use.

Presentation Ideas

Serve Pork Chop Suey in a large serving dish or individual bowls for a beautiful presentation. Garnish with fresh cilantro or chopped peanuts for added color and texture.

Pairing Recommendations

Pork Chop Suey pairs well with steamed white rice, fried rice, or noodles. Serve with a side of egg rolls or potstickers for a complete Chinese-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 20g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin A: 20% of daily value

Vitamin C: 80% of daily value

Iron: 15% of daily value

Alergens

Contains soy and shellfish (oyster sauce)

Summary

Pork Chop Suey is a balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and carbohydrates, making it a healthy option for a satisfying meal.

Summary

Pork Chop Suey is a flavorful and nutritious dish that is easy to make at home. With a balance of protein, vegetables, and a savory sauce, this stir-fry is sure to become a family favorite for weeknight dinners. Enjoy the delicious flavors of this classic Chinese-American dish!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a rainy day in the small town where I grew up, and my mother had invited a few friends over for a cozy dinner. As we sat around the kitchen table chatting and sipping on tea, my mother brought out a steaming pot of Pork Chop Suey.

The aroma that wafted from the pot was intoxicating – a rich blend of garlic, ginger, and soy sauce. I watched in awe as my mother effortlessly stirred the vegetables and pork chops together, creating a dish that seemed to be bursting with flavor.

I couldn't resist asking my mother where she had learned to make such a delicious meal. With a twinkle in her eye, she told me the story of how she had acquired this recipe many years ago.

It all started when she was a young woman living in the bustling city of Shanghai. Like me, she had always been drawn to the world of cooking and had a deep passion for trying out new recipes.

One day, she stumbled upon a small, hole-in-the-wall restaurant tucked away in a narrow alley. The restaurant was run by an elderly Chinese woman who was known throughout the neighborhood for her incredible culinary skills.

My mother was immediately drawn to this woman's cooking and made it a point to visit her restaurant regularly. She would sit at a corner table, quietly observing the woman as she worked her magic in the kitchen.

One day, feeling bold, my mother approached the woman and asked if she would be willing to teach her some of her recipes. To my mother's surprise, the woman agreed, and so began a series of cooking lessons that would change my mother's life forever.

Over the course of several months, my mother learned how to make a variety of traditional Chinese dishes, each one more delicious than the last. But it was the Pork Chop Suey that truly captured her heart.

The woman taught my mother the importance of using fresh, high-quality ingredients, and how to balance flavors to create a harmonious dish. She showed my mother the proper way to marinate the pork chops, and how to stir-fry the vegetables just right to retain their crunch.

As my mother recounted this story to me, I could see the passion and nostalgia in her eyes. She spoke of the woman with such reverence, as if she was a culinary goddess who had bestowed upon her the gift of great cooking.

From that day on, Pork Chop Suey became a staple in our household. My mother would often prepare it for special occasions, and it quickly became a family favorite. I would watch her in the kitchen, marveling at her skill and expertise as she effortlessly recreated the dish that had once seemed so elusive.

As I grew older, I began to experiment with the recipe myself, adding my own twists and variations to make it truly my own. I would often call my mother for advice, seeking her guidance on how to perfect the dish just as she had done so many years ago.

And now, as I sit here preparing Pork Chop Suey for my own family, I can't help but feel a deep sense of gratitude for the woman who had taught my mother and, in turn, had passed down the recipe to me. Each time I make this dish, I am reminded of the bond between generations, and the joy that comes from sharing a love of cooking with those we hold dear.

So as I stir the vegetables and pork chops together in my own kitchen, I can't help but smile, knowing that this recipe will continue to be a part of our family for generations to come. And I am grateful for the lessons learned from the woman who had inspired my mother and me to create something truly special.

Categories

| Bamboo Shoot Recipes | Beef Recipes | Bok Choy Recipes | Broccoli Recipes | Celery Recipes | Chicken Stock And Broth Recipes | Chinese Recipes | Chop Suey Recipes | Green Bell Pepper Recipes | Mushroom Recipes | Onion Recipes | Pork Recipes | Snow Pea Recipes | Water Chestnut Recipes |

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