Pork Chop Suey

Vegetables take center stage in this dish; the meat is there only to add a bit of flavor.

Ingredients

12 pound pork tenderloin

2teaspoons Chinese rice wine or dry sherry

2 teaspoons soy sauce

2 teaspoons baking soda

2 green onions, thinly sliced on the diagonal

2 tablespoons oyster sauce

2 tablespoons chicken broth or stock

1teaspoon sugar

4-6tablespoons oil for stir-frying

6fresh mushrooms, thinly sliced

1stalk celery, thinly sliced on the diagonal

2stalks bok choy including leaves, thinly sliced on the diagonal

18-ounce can bamboo shoots, drained

1. Cut the pork into thin slices. Marinate the pork with the rice wine, soy sauce, and baking soda for 30 minutes.

2. Combine the oyster sauce, chicken broth, and sugar. Set aside.

3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.

4. Add 1-2 tablespoons oil. When oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the celery and the bok choy stalks, then the bamboo shoots, stir-frying each for about 1 minute in the middle of the wok before adding the next vegetable.(If the wok is too crowded, stir-fry each vegetable separately.) Add more oil as necessary, pushing the vegetables up to the side of the wok until the oil is heated. Add the bok choy leaves and the green onion.

5. Add the sauce to the middle of the wok and bring to a boil. Add the pork. Mix everything through and serve hot.

qingquang

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