For the more experienced cook, pork chop suey
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A quick and colourful stir-fry featuring tender pork, crisp veggies, and a savoury garlic-soy sauce. Perfect served over steamed rice or noodles.
In a small bowl, whisk together the chicken stock, soy sauce, minced garlic, and cornflour until smooth. Set aside.
Heat the vegetable oil in a large wok or frying pan over high heat. Add the pork and stir-fry for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add celery, onion, capsicum, and mushrooms. Stir-fry for about 4–5 minutes until the vegetables are tender but still slightly crisp.
Give the prepared sauce a quick stir, then pour it into the pan with the vegetables. Cook for 1–2 minutes, stirring, until the sauce thickens.
Return the pork to the pan and stir everything together for about 30 seconds until well coated and heated through.
Remove from heat. Garnish with sliced spring onions and sesame seeds if using. Serve hot over steamed rice or your favourite noodles.
This Pork Chop Suey is a quick, budget-friendly way to get dinner on the table. Pork tenderloin is lean and cooks quickly, while the colourful vegetables keep things crunchy and fresh. The light, glossy sauce ties everything together with just the right balance of savoury and aromatic flavours.
Recipe by Recipes by Zoey
Ingredients
For the Pork
- 2 tablespoons vegetable oil
- 450 g pork tenderloin, trimmed and cut into bite-sized pieces
- Salt and black pepper, to taste
For the Vegetables
- 2 celery stalks, thinly sliced
- 1 small brown onion, thinly sliced
- 1 small red capsicum, cut into thin strips
- 2 cups sliced mushrooms (about 150–200 g)
- 2 spring onions, thinly sliced (for garnish)
- Sesame seeds (optional, for garnish)
For the Sauce
- 125 ml low-sodium chicken stock
- 60 ml soy sauce (or tamari/coconut aminos)
- 3 garlic cloves, finely minced
- 1 tablespoon cornflour
Instructions
1. Prepare the Sauce
In a small bowl, whisk together the chicken stock, soy sauce, minced garlic, and cornflour until smooth. Set aside.
2. Cook the Pork
Heat the vegetable oil in a large wok or frying pan over high heat. Add the pork and stir-fry for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.
3. Stir-Fry the Vegetables
In the same pan, add celery, onion, capsicum, and mushrooms. Stir-fry for about 4–5 minutes until the vegetables are tender but still slightly crisp.
4. Add the Sauce
Give the prepared sauce a quick stir, then pour it into the pan with the vegetables. Cook for 1–2 minutes, stirring, until the sauce thickens.
5. Combine and Heat Through
Return the pork to the pan and stir everything together for about 30 seconds until well coated and heated through.
6. Serve
Remove from heat. Garnish with sliced spring onions and sesame seeds if using. Serve hot over steamed rice or your favourite noodles.
Why You'll Love It
This Pork Chop Suey is a quick, budget-friendly way to get dinner on the table. Pork tenderloin is lean and cooks quickly, while the colourful vegetables keep things crunchy and fresh. The light, glossy sauce ties everything together with just the right balance of savoury and aromatic flavours.
Recipe by Recipes by Zoey
