Pork Chop Suey is generally considered to have been invented by Chinese Americans. It's another time-saving meal because this was ready in about 25 minutes. That even beats "carry out" ordering time!
You'll want to cook the onions just enough to soften them and remove the raw taste, but not too long or they'll be mushy! Shitake mushroom stems can sometimes be tough. Cut them off and discard or you can save them for stock.
It's essential to prepare the pork and vegetables before you begin cooking. Once you start cooking, things go quickly!
2 T. peanut oil
1 lb. pork tenderloin, trimmed, cut into bite-sized pieces and seasoned with salt and pepper
2 cups stemmed and sliced shitake mushrooms
1 cup bias cut celery
1 cup sliced white onions
1/2 cup low sodium chicken broth
2 T. soy sauce
1 T. minced fresh garlic
1 T. cornstarch
Cilantro for garnishing
Heat oil in a wok or large skillet over high heat until shimmering. Add pork and stir-fry until browned, 3 - 4 minutes. Transfer to a plate.
Add shitakes, celery, and onions stir-fry until onions soften, about 4 minutes.
Whisk together broth, soy sauce, garlic, and cornstarch. Stir into work and boil until thickened, 1 - 2 minutes.
Stir in pork and any residual juices into wok until heated through. Garnish with chopped cilantro.
From Cuisine at Home Issue 128 March/April 2018
That looks delicious
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