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Pork Chop Suey

March/April 2010

Your rating: None Average: 4.1 (181 votes)

Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.



READER'S COMMENT:
"Fantastic, quick and easy "
Pork Chop Suey Recipe

30 Reviews for Pork Chop Suey

03/15/2010
Anonymous

This is an awesome dish, fast to make and fairly inexpensive considering the quality of ingredients. I only buy organic food and picked up everything at whole foods for a reasonable price. With most Eating Well recipes I find myself doubling the sauce, I did that here and it was excellent (double the sauce!) I also doubled the red bell pepper as the meat to vegetable ratio seemed a little high (double the red bell pepper!). We thought it could use some spicy whole red dried chiles and will try that next time (spice it up!) My boyfriend is not a big fan of pork due to farming practices, but since I bought nice organic small farm pork he loved the dish. Served over udon noodles for him, rice noodles for me (gluten problem) I think I will do rice for me next time to try it out.

Comments
03/15/2010

This was pretty good. I needs a little more spice, so I added some black and red pepper, and an extra splash of soy sauce. I definitely recommend this. I'm sure there's a lot you can add to it to make it even more delicious.

Comments
03/03/2010

Had this tonight for dinner. It tasted great and was pretty easy to make. Made sure we had all fresh ingredients. Next time we make it we are cutting the canola oil in half - it just didn't seem like you needed that much.

Comments
03/02/2010
Anonymous

Yum, we loved this. Used recipe as is but added green beans, and water chestnuts (b/c we had some) and a littel extra soy sauce....delicious flavor. Used chinese noodles it worked well everyone went back for more. Definately use fresh bean sprouts.

Comments
02/25/2010
Anonymous

I used pork tenderloin and left out the red pepper because one of us has an allergic reaction. Added some sliced mushrooms and served over Udon noodles as suggested. We enjoyed it very much and plan to do it again. This could be served over any number of other "starches" such as rice or other kinds of noodles. We think it is important to use fresh, not canned, bean sprouts and we had some very good ones for this trial.

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