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EatingWell Recipe Detail
Pork Chop Suey
RecipeID: 7159
Brand: EatingWell
Author: EatingWell Test Kitchen
Photographer: Ken Burris
Yield: 4 servings, about 1 cup each
Servings: 4
Serving Size: about 1 cup
Active Time: 30 minutes
Active Time (mins): 30
Total Time: 30 minutes
Total Time (mins): 30
Recipe Description:
Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with:
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EatingWell Recipe Detail
Udon noodles.
Recipe Ingredients:
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces (NuVal 65)
1 medium onion, slivered
1 medium red bell pepper, thinly sliced (NuVal 100)
3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger
Recipe Steps:
1. 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.
2. 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.
3. 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.
Recipe Tips & Notes:
Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow
tip and are thicker than more common alfalfa sprouts.
Recipe Nutrition:
Per serving: 278 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrate; 7 g added sugars; 28
g protein; 3 g fiber; 611 mg sodium; 942 mg potassium.
Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17%
dv), Folate (16% dv)
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat
Recipe Categories:
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EatingWell Recipe Detail
Course(s)
Dinner
Cuisine(s)
Asian
Chinese
Degree of Difficulty
Easy
Health Consideration(s)
Healthy Weight
Heart Healthy
Low Calorie
Low Saturated Fat
High Potassium
Diabetes Appropriate
Style/Theme(s)
Budget
Comfort foods
Everyday favorites
Quick (total 30 min. or less)
Kid-friendly
Seasons & Occasions
Spring
Summer
Fall
Winter
All Seasons
Main Ingredient(s)
Pork
Technique(s)
Saute
Stir-Fry
Dish Type(s)
Main dish, meat
Dietary Restriction(s)
Gluten Free
Recipe Disclaimer(s):
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EatingWell Recipe Detail
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot
guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that
scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes
and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of
servings.
Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat,
rye, barley or oats. However, many processed foods, such as broths, soy sauce and other condiments, may contain
hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully
read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that
while a recipe may be marked as “gluten-free,” the serving suggestions that accompany it may contain gluten.
Copyright:
By EatingWell.com. © Meredith Corporation. All rights reserved. Used with permission.
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