Pork Chop Suey

Method6 steps · about 25 min

1. 1

   Step 1: Mix all 1 lb sliced pork loin with the 1 tbsp marinade Shaoxing wine, 1 tsp marinade oyster sauce and 2 tsp marinade peanut oil until the liquid is absorbed. Add the 2 tsp marinade cornstarch and mix to coat evenly. Refrigerate 15 minutes while preparing the remaining ingredients.

   Refrigerate pork marinade · 15 minUses 1 lb (about 450 g) pork loin, sliced against the grain ¼ inch thick · 1 tbsp Shaoxing wine for marinade · 1 tsp oyster sauce for marinade · 2 tsp peanut oil for marinade · 2 tsp cornstarch for marinade

2. 2

   Step 2: Mix the separate 2 tbsp sauce oyster sauce, 1 tbsp sauce Shaoxing wine, 1 tsp light soy sauce, optional ½ tsp dark soy sauce, 1 tsp sugar and 1 tbsp sauce cornstarch in a bowl. Stir until the sugar dissolves and the starch is suspended. Add the ½ cup chicken broth and ½ tsp sesame oil, mix again and reserve the whole sauce.

   Uses 2 tbsp oyster sauce for sauce · 1 tbsp Shaoxing wine for sauce · 1 tsp light soy sauce for sauce · ½ tsp dark soy sauce for sauce, optional · 1 tsp sugar for sauce · 1 tbsp cornstarch for sauce · ½ cup chicken broth for sauce · ½ tsp sesame oil for sauce

3. 3

   Step 3: Heat 1 tbsp of the stir-fry peanut oil in a large skillet over medium-high heat. Use a little optional extra oil only if needed to prevent sticking. Spread all the marinated pork from step 1 in a single layer with minimal overlap. Sear without moving about 2 minutes until golden underneath, then flip and cook about 1 minute, continuing until the pork reaches 63°C (145°F). Transfer all the cooked pork to a plate and rest it at least 3 minutes while cooking the vegetables. Leave the residual pan oil and juices for step 4.

   Sear pork — first side · 2 minUses 1 tbsp stir-fry oil for pork · A little additional peanut oil only if needed to prevent sticking (optional) · All the pork with its marinade from step 1

4. 4

   Step 4: Add the remaining 1 tbsp stir-fry peanut oil to the residual pan contents from step 3. Add all 2 minced garlic cloves and the sliced ½ white onion. Stir-fry about 30 seconds until fragrant.

   Fry garlic and onion · 1 minUses Remaining 1 tbsp stir-fry oil for aromatics · Actual residual oil and cooking juices after the pork is removed · 2 garlic cloves, minced · ½ white onion, sliced

5. 5

   Step 5: Add all the sliced carrot (1 small) and 10 oz prepared baby bok choy to all the garlic, onion and pan contents from step 4. Stir-fry about 1 minute until the vegetables begin to soften.

   Begin softening carrot and bok choy · 1 minUses 1 small carrot, sliced · 10 oz (about 280 g; 4–6 small heads) baby bok choy, cut into bite-size pieces · All the garlic, onion and pan contents from step 4

6. 6

   Step 6: Once the pork from step 3 has rested at least 3 minutes, stir the whole sauce from step 2 again to suspend its cornstarch and pour it into all the vegetables from step 5. Stir a few times, then return all the cooked pork and add the 1 cup bean sprouts. Cook and stir about 1–2 minutes until the sauce thickens and coats everything and the sprouts are cooked and hot. Serve promptly as 4 main servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Thicken the complete pork and vegetable sauce · 2 minUses All the complete mixed sauce from step 2 · All the vegetables and pan contents from step 5 · All the cooked pork reserved from step 3 after at least 3 minutes rest · 1 cup bean sprouts · Plain ready steamed rice for serving, optional