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Chop Suey Recipe

Chop Suey Recipe

4 servings



1  pound pork tenderloin, fat trimmed, cubed

1 tablespoon vegetable oil

2 cups thinly sliced Chinese cabbage

1 cup each: sliced mushrooms, chopped onion, chopped red or green bell pepper

2 cloves garlic, minced

1/2 cup reduced-sodium chicken broth

2 tablespoons cornstarch

1/2-1 tablespoon bead molasses

2 cups fresh or canned bean sprouts, rinsed

1/2-1 can each: rinsed, drained bamboo shoots, water chestnuts

Reduced-sodium soy sauce, to taste

Salt and pepper, to taste

3 cups cooked rice, warm


Stir-fry pork in oil in wok or large skillet until browned, 3 to 5 minutes. Add cabbage, mushrooms, onion, bell pepper, and garlic, stir-fry until vegetables are crisp-tender, 3 to 5 minutes longer. Stir combined broth, cornstarch, and molasses into wok and heat to boiling. Boil, stirring until thickened, about 1 minute. Stir in bean sprouts, bamboo shoots, and water chestnuts, cook until hot, 1 to 2 minutes. Season to taste with soy sauce, salt and pepper. Serve over rice.

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