Pork Chop Suey

Pork Chop Suey

1 lb. pork, don't use pork chops, as they are too dry
2 small bunches bok choy, can substitute broccoli, if
desired
1/2 c. bamboo shoots, rinsed
1/2 lb. fresh mushrooms, washed, and patted dry
with a paper towel
1/2 c. water chestnuts, fresh, if possible
1 lg. green pepper
2 stalks celery
1 onion
1/2 lb. snow peas, optional

Seasoning for pork:
1 tsp. soy sauce
1-2 tsp. oyster sauce
1 tsp. salt, to taste
under 1 tsp. cornstarch, corn flour

Sauce
4 T. water
1 tsp. oyster sauce
3/4-1 tsp. cornstarch, corn flour
oil, for stir-frying

Cut the pork into thin strips. Add seasonings to pork,
adding the cornstarch last. Marinate the pork for
10-15 mins. While pork is marinating, prepare
vegetables, and sauce.

For Sauce:
Mix the sauce ingredients, and set aside.

For vegetables:
Cut bamboo shoots into thin strips. Slice the
mushrooms and water chestnuts. Cut the green pepper
in half, remove the seeds, and slice diagonally.

For the bok choy, separate each stalk and leaves. Cut
the stalk diagonally, and cut the leaves across. Cut
the celery diagonally. Cut the onion in half, peel,
and slice thinly.

Place the vegetables on a lg. tray, being careful to
keep each group separate (include the bok choy stalks
and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork.
Stir-fry pork until redness is gone. Remove, and set aside.

Reheat wok and add more oil. When oil is ready, stir
-fry each of the vegetables. The order doesn't matter,
but you can stir-fry the onions and celery together,
(if desired you can cook these with the pork), and the
green pepper and snow peas together.

When cooking the bok choy, add the stalk first. Add salt
to taste, while stir-frying each group of vegetables. Add
water, and cover wok while cooking bok choy, as it
doesn't contain much moisture. Reheat wok, and add oil.

Give the sauce a quick re-stir. Add and combine all the
cooked ingredients in the wok. Make a "well" in the
center, and gradually add the sauce, stirring to thicken.
Once it has boiled, remove the chop suey from the stove.

Serve hot.

Makes 4-6 servings