Pork Chop Suey

How to Cook Pork Chop Suey

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat half the oil in a wok over high heat and stir-fry the pork for 3 minutes, until browned. Lift it out.

   Mark done Start 3 min timer

2. Add the remaining oil, carrot, mushrooms and onion and stir-fry for 3 minutes. Add the cabbage and cook for 2 minutes. Add the garlic and ginger for 30 seconds.

   Mark done Start 3 min timer

3. Pour in the stock and soy sauce and bring to a simmer. Stir in the cornflour mixture and cook for 1 minute, until the sauce is glossy.

   Mark done Start 1 min timer

4. Return the pork, add the bean sprouts and white pepper and toss for 1 minute. Drizzle with the sesame oil and serve.

   Mark done Start 1 min timer

Things to Watch For

1. Add the bean sprouts at the very end so that they stay crisp.
2. Slice the mushrooms thick enough to keep some bite.
3. If the gravy is too thick, thin it with a splash of water.

If You're Missing Something

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

To Go With It

Steamed white rice · Rice noodles · Sliced cucumber

Storing Leftovers

Keeps in the fridge for up to 2 days. The sprouts soften; reheat quickly in a hot pan.

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.