Pork chop suey is a great family favourite, or you can serve it up in fancy bowls for guests. Either way it will become a favourite dish. If you like your food spicy you can always add a bit of heat with freshly chopped chillies.
To Prepare:
Allow 25 minutes to prepare and cook – it’s best to chop everything before you start cooking.
We both grew up eating our Mum’s different versions of chop suey and with good reason. It’s versatile, kid friendly and can expand with the addition of more veggies or noodles if you have unexpected mouths to feed. Serve with either soft or crispy noodles or rice. Any leftovers are great served on toast or in a jaffle or baked potato.
500g lean pork mince
Spray oil or 1 tablespoon oil
2 cloves garlic, chopped finely
2cm fresh ginger, grated or 1 teaspoon Garden Gourmet ginger
1 large brown onion, diced
3 sticks celery, sliced
2 carrots, diced
¼ Chinese cabbage (wombok) or ordinary cabbage, shredded
½ cup frozen peas
1 x 227g can water chestnuts, drained
1/3 cup oyster sauce (gluten free if required)
3 tablespoons of soy sauce (gluten free if required)
2 tablespoons sweet chilli sauce (gluten free if required)
2 teaspoons cornflour (from corn gluten free if required)
1 cup chicken stock (gluten free if required)
1 handful beanshoots
1 Pkt of Chow Mein noodles (or rice noodles) prepared according to directions on pack or 1 packet Chang's fried noodles or rice
Put a saucepan of water on to boil for noodle preparation according to packet. Combine cornflour, oyster, soy, sweet chilli sauces in a jug, mix until smooth, add stock, stir. Spray a wok or frypan with oil, fry mince, onion and garlic until brown over high heat. Add carrots and celery fry over medium heat until soft. Add cabbage, water chestnuts, peas and stir through the sauces and stock mixture. Add beanshoots. Serve with your choice of rice or noodles or simply sprinkle with packaged fried noodles.
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