Pork Chop Suey

 

           

Ingredients

•  1 tablespoon of oyster sauce
• 1/2 kilo of pork, cut into thin strips
• 1 tablespoon  soy sauce
• 1 tablespoon  cornstarch
• salt and pepper, to taste

• 1 tablespoon of sugar
• 1 cup chicken broth or water
• 3 tablespoon of oyster sauce
• 2 tablespoon of  cornstarch

• 1 can slice mushroom, drained
• 1/2 cup vegetable oil
• 1 cup chopped red bell pepper
• 3 pieces of garlic, minced
• 1 pieces of onion, chopped
• 1cup baby carrots, halved
• 3 stalks celery, cut diagonally into 1 inch long
• 20 pieces snow peas, trimmed
• 1 can miniature cut cobs of corn, drained

Cooking Instructions

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve while its hot.