Pork chop suey is a delicious soy sauce based stir-fry style dish that is super simple to make and is easy to make in small or big batches.
Serves: 4 Prep Time: 10 minutes Cook Time: 10 Minutes
1 cup chicken stock
3 tbsp soy sauce (we love Lee Kum Kee Premium)
2 tbsp brown sugar
1/4 cup cornflour
2 tbsp Olivado sesame oil
400g diced pork (we love NZ Pork)
2 parcels of vermicelli noodles
1 brown onion, finely sliced
1 green capsicum, sliced
2 cups bean sprouts
1 tbsp minced ginger
- Combine stock, soy sauce and brown sugar in a medium bowl. Add a few grinds of fresh black pepper. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornflour until combined. Set aside.
- Heat 1 tablespoon sesame oil in a large nonstick frying pan or wok over medium heat. Add pork and cook, stirring frequently, 2 to 3 minutes. Transfer to a plate.
- Cook vermicelli according to packet instructions and set aside.
- Increase heat to medium-high. Add the remaining 1 tablespoon sesame oil, onion, capsicum, sprouts and ginger and cook for 3 minutes. Pour in the soy mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium, then add the pork and any remaining juice. Follow with the vermicelli, snipping with scissors for ease of stirring. Cook for a couple of minutes then serve.