This is Chop Suey with Pork Tenderloin. Chop Suey is a mixture of several different vegetables in a thick, clear sauce that sometimes also includes a meat, although not always. In this version we included pork tenderloin in combination with a variety of vegetables. The result is a very light, savory dish that is rich in flavor, but not in fat. This can be eaten with or without rice. Enjoy this recipe from all of us at .
- 1 cup of pork loin, cut into strips
- 4 cloves of garlic, peeled then minced
- 1 medium-sized onion, chopped
- 2 tablespoons of cooking oil
- 2 pieces of chayote, peeled and cut into strips
- 1 cup of snow peas, ends trimmed
- 1 cup of carrots, julienned
- 1⁄2 napa cabbage, cut into 1⁄4 inch thick
- 1 small green bell pepper, cut into strips
- 1 small red bell pepper, cut into strips
- 15 ounce can of baby corn
- 8 ounce can of mushroom
- 8 ounce can of water chestnuts
- 2 tablespoons of fish sauce or soy sauce
- 2-3 tablespoons of oyster sauce
- 1 piece of pork bouillon cube
- 1 cup of water
- 12 quail eggs, hard boiled with shells removed (optional)
- 1 tablespoon of cornstarch, dispersed in 1⁄2 cup of water
- 1 teaspoon of salt
- 1⁄4 teaspoon of black pepper powder
- In a large pan over medium heat saute the pork, garlic, and onion in the cooking oil.
- Cook for 2 minutes or until the pork is just partially cooked.
- Add the chayote and carrots and saute until they are half cooked.
- Add the baby corn, mushrooms, water chestnuts, red and green bell peppers and snow peas then saute for 3 minutes.
- Add the oyster sauce.
- Pour in the water and add the pork boullion cube together with the fish sauce or soy sauce.
- Cover and simmer for 10-12 minutes while stirring occasionally.
- Add the napa cabbage then stir it together with other ingredients for 2 minutes.
- Stir in the pre-cooked quail eggs.
- Thicken the sauce with the cornstarch dispersed in water mixture.
- Season with salt and pepper.
- Serve hot with rice or alone.
The key to cooking Chop Suey is the sequence in which you add the different ingredients. This is based on the amount of time each ingredient needs to be heated so that it will be fully cooked while not over cooking or under cooking the other ingredients. You have to use your instincts and check each ingredient for doneness throughout the cooking process.