Best 7 Pork Chop Suey Soup Recipes

PORK CHOP SUEY

Steps:

• Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
• Heat 1 tablespoon oil in a 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 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, 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.

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 CHOP SUEY SOUP

Steps:

• 1. Shake about 1 1/2 tablespoon of soy sauce along with the garlic & herb seasoning blend over the pork roast then marinade for 30 minutes or an hour in refrigerator.
• 2. Meanwhile slice all raw vegetables into 1/2 inch pieces so they are bite size (similar to Chinese style stir fry) and add to the slow cooker reserving 1T green onion for garnish. Add canned green beans, water chestnuts, bamboo shoots etc.
• 3. Heat large skillet on stove top and add 2 T canola or sesame oil then sear marinated pork roast on all sides. This takes 3-5 minutes each side to begin browning each side. Nestle roast into veggies in slow cooker.
• 4. Add chicken stock, chicken base, both ramen seasoning packets an additional 2 tablespoons of soy sauce & garlic chili paste to slow cooker and place lid on. Cook on low 4-6 hours.
• 5. 30 minutes before serving remove roast and slice into bite size pieces and add back into slow cooker. Break up ramen noodles and add them to the slow cooker, cover and let cook for an additional 30 minutes to cook noodles through. Serve garnished with additional soy sauce if you like, chow mein noodles and green onions.

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.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

CLASSIC PORK CHOP SUEY

Steps:

• Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
• Add broth cook till heated through.
• Combine soy sauce and cornstarch and add to vegetable mixture.
• Cook and stir till thick and bubbly.
• Serve over rice or crispy noodles and sprinkle with pork.

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.