Pork Chop Suey

© Copyright 2004 Susan Vanamburgh-Garth, http://www.thenaturalkitchen@yahoo.com

Makes 4 servings.

Ingredients

• 1 pound boneless pork, cut into thin strips and then into bite-sized pieces
• 1 medium sized green pepper, sliced into 1/2 inch squares
• 2 cups bean sprouts (sometimes called mung bean sprouts)
• 3 cups napa cabbage or bok choy, thinly sliced
• 1 bunch scallions, sliced into 1 inch pieces
• 3 tablespoons minced red bell pepper for garnish (optional)
• butter or ghee for stir frying

Sauce Ingredients

• 4 tablespoons butter or ghee
• 1/2 cup onion, diced very small
• 1/2 cup celery, diced very small
• 2 tablespoons water
• ocean sea salt & fresh ground pepper to taste

How to Make the Sauce:

1. Heat a saucepan on medium heat and melt the butter.
2. Add onions and celery, and sauté 5 minutes until translucent (not brown).
3. Add water and stir. Cover and let it simmer on low heat for 10 minutes.
4. Season generously with ocean sea salt & fresh ground pepper, and cook 2 more minutes.

Putting it All Together

1. Heat 3 tablespoons ghee or butter in a large skillet or wok on medium-high heat - not so hot that it smokes or burns.
2. Add the meat and stirfry until cooked throughout.
3. Add bell pepper, scallions and stirfry one minute.
4. Add napa cabbage and bean sprouts, and stirfry two more minutes.
5. Add two tablespoons of water (watch out for the rush of steam!) and continue to stirfry until the cabbage is well wilted but not overcooked.
6. Remove from the heat and add sauce; stir to combine well.
7. Serve with a garnish of minced red bell pepper, or a sprinkle of crushed red chile flakes, if you like it hot!