Chop Suey

4 to 6 servings
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese cooking wine or dry sherry
  • 1 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 1 pound pork tenderloin, cut into thin strips
  • 1/2 cup chicken stock or water
  • 4 teaspoons minced garlic
  • 1 cup thinly sliced yellow onions
  • 3/4 cup thinly sliced red bell peppers
  • 3/4 cup thinly sliced celery
  • 6 ounces fresh shiitake mushrooms, stems removed, wiped clean and thinly sliced
  • 4 ounces mung bean sprouts, well rinsed and patted dry
  • 1 (5-ounce) can water chestnuts, well drained and thinly sliced
  • 1/2 teaspoon Chinese hot chili paste
  • Cooked egg noodles or white rice, accompaniment
  • Green onions, finely sliced, garnish
  • In a large bowl, combine 1 tablespoon of the oyster sauce, the soy sauce, 1 teaspoon of the wine, sugar, pepper flakes and 1 teaspoon of the cornstarch, whisking to dissolve the cornstarch. Add the pork and toss to coat. Marinate for 15 to 30 minutes.

  • In another bowl, make the sauce by combining the remaining tablespoon oyster sauce, 1 teaspoon wine, 1 teaspoon cornstarch, and the chicken broth, whisking to dissolve the cornstarch. Set aside.

  • Place a large wok over high heat until hot. Add the oil, swirling to coat the sides and bottom. Add the garlic and cook for 10 seconds. Add the pork and stir-fry until lightly browned, about 2 minutes. Add the onions and peppers and stir-fry for 1 minute. Add the celery and the mushrooms and stir-fry for 1 minute. Add the bean sprouts and water chestnuts, stir to mix well and cook until crisp-tender. Make a well in the center and add the sauce and chili paste. Cook, stirring, until the sauce boils and thickens and the pork is cooked through, 1 to 2 minutes.

  • Remove from the heat and serve over noodles or white rice. Garnish with green onions and serve.

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