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Recipes - Pork Chop Suey

Recipe Name

Pork Chop Suey

 Submitted by jgouker
Recipe Description L08000
Quantity 100 Quantity Unit Servings (1.25 Cup) Servings  
Prep Time (minutes) 60 Cook Time (minutes) 90 Ready In (minutes) 150
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/3
poundPork Shoulder Cubed
teaspoonground ginger
1
1/4
dashpepper, black
1
2/3
fliud ounceswater
1/4
teaspoonpancake syrup
2/3
tablespoonsoy sauce
1
leafCabbage
1/3
stalk, large (11"-12" long)celery
1/2
largeYellow onion, chopped
1/3
fluid ouncewater
2/3
tablespoonCornstarch
1/2
cupbean sprouts
1/3
cupchow mein, Noodles, chinese
Steps
Sequence Step
1PAN: STEAM-JACKETED KETTLE, TILT GRILL OR STOCK POT PREPARATION INSTRUCTIONS: THAW PORK UNDER REFRIGERATION. PORK BUTT MAY BE USED IN QUANTITY FOR SUBSTITUTE ITEM IN STEP 1. DICE INTO 1 TO 1.5 INCH PIECES. TRIM EXCESS FAT AND GRISTLE FROM PORK. CABBAGE WEDGES ARE USED, NOT SHREDDED CABBAGE. SLICE ONIONS INTO .25 INCH SLICES. DEHY MAY BE USED REFERENCE A01100. CUT CELERY INTO .5 INCH DIAGONAL SLICES. DRAIN BEAN SPROUTS BEFORE MEASURING. 1. BROWN PORK IN STEAM-JACKED KETTLE, TILT GRILL OR STOCK POT.
2SPRINKLE PORK WITH PEPPER AND GINGER.
3ADD WATER, SOY SAUCE AND MAPLE SYRUP; BRING TO A BOIL; COVER, SIMMER 1 HOUR, OR UNTIL TENDER. CCP: INTERNAL TEMPERATURE MUST REACH 145 F. OR HIGHER FOR 15 SECONDS.
4ADD CELERY, ONIONS AND CABBAGE TO PORK MIXTURE; MIX WELL: COVER; BRING TO A BOIL, REDUCE HEAT; SIMMER 10 MINUTES.
5COMBINE WATER AND CORNSTARCH. ADD SLOWLY TO HOT MIXTURE, STIRRING CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.
6ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER. CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER.
7SERVE WITH TOPPING OF 1/3 CUP CHOW MEIN NOODLES. MAY BE SERVED OVER STEAMED RICE.






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