Pork Chop Suey

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Serve this Chinese-American fave with rice or Chinese wide pulled noodles, cooked to package directions. During the pandemic, the food my friend requested most was riffs on Asian takeout: Japanese, Thai, Chinese. I call them Myotom make your own takeout and I made so many versions that I’m still trying to share them all!

Pork Chop Suey Recipe

Serves 4

Pork Chop Suey

Pork Chop Suey Ingredients

• 4 boneless pork loin chops, trimmed of fat (24 oz. total)
• 1 tsp. ground white pepper
• 3 tbsp. cornstarch, divided
• 3 tbsp. Shaoxing wine or dry sherry, divided
• ¾ cup chicken stock
• 3 tbsp. oyster sauce
• 1 tbsp. light brown sugar
• 1 tbsp. toasted sesame oil
• 1 tbsp. dark soy sauce
• 1 tbsp. rice vinegar or black vinegar
• 4 tbsp. peanut or safflower oil, divided
• 1 medium white onion, peeled and sliced
• 2 small bundles of broccolini (about 10 oz. total), thinly sliced on the bias
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 small can (8 oz.) water chestnuts, drained
• 1 can (15 oz.) baby corn, drained and halved lengthwise
• 1 can (8 oz.) bamboo shoots, drained
• Cooked rice or noodles, for serving
• Scallions or chives, sliced on the bias, for serving

Pork Chop Suey Preparation

1. Slice the pork into thin strips on the bias. Season with white pepper and salt, then toss with 2 tbsp. corn starch and 2 tbsp. Shaoxing wine.
2. In a small bowl, mix remaining 1 tbsp. cornstarch with 1 tbsp. water until smooth. Whisk in stock, oyster sauce, brown sugar, sesame oil, dark soy sauce, vinegar, and remaining 1 tbsp. Shaoxing wine.
3. Heat large cast-iron or nonstick skillet over medium-high heat with 2 tbsp. peanut oil. Add sliced pork and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add remaining 2 tbsp. oil to pan. Stir in onion and cook a couple of minutes to soften. Add the broccolini, bell pepper, and water chestnuts; cook until veggies begin to soften, 2 to 3 minutes. Stir in corn and bamboo shoots; cook until warmed through, about 2 minutes. Return pork to the skillet and pour in sauce. Simmer until thickened, about 2 minutes. Serve with rice or noodles and top with scallions or chives.