Pork Chop Suey

Flash-seared pork strips tossed with crisp vegetables in a glossy brown sauce. A balanced dish where the meat stays juicy and the vegetables provide a firm bite.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 369
• Protein: 26 g
• Carbs: 22 g
• Fat: 15 g

Ingredients

• 400 g Pork tenderloin ( thinly sliced )
• 1 piece Onion ( sliced )
• 150 g Carrot ( in matchsticks )
• 2 piece Apium graveolens ( sliced )
• 200 g bean sprouts ( fresh and rinsed )
• 100 g water chestnut optional ( sliced )
• 2 piece Garlic ( minced )
• 4 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 3 tbsp Peanut oil
• 1 pinch White sugar
• 1 pinch White pepper ground

Instructions

1. Meat preparation

   Slice the pork tenderloin into very thin, almost translucent strips. In a bowl, toss the meat with one tablespoon of soy sauce and the rice wine to protect it from the high heat.

2. Vegetable prep

   Cut carrots into thin matchsticks and celery on the bias. Slice the onion and mince the garlic. Vegetables must be uniform in size for rapid cooking.

3. Sauce slurry

   Whisk the remaining soy sauce, cornstarch, sugar, white pepper, and a splash of water. Stir until the starch is completely dissolved with no lumps.

4. Wok searing

   Heat peanut oil until shimmering. Toss the pork into the wok. The meat should sear instantly without releasing juices. Remove and set aside.

5. Final stir-fry

   Stir-fry onions, carrots, and celery for 2 minutes. Add bean sprouts and water chestnuts. Return the meat, pour in the sauce, and toss vigorously: the sauce will thicken and turn glossy in seconds.

Chef's tips

• The wok must be smoking hot before adding oil to prevent the meat from sticking.
• Don't overcrowd the wok: if doubling the recipe, cook in batches to maintain high heat.
• White pepper is key, providing that subtle, sharp heat typical of Chinese cuisine.

Storage

Store for up to 2 days in the fridge. Reheat quickly in a pan to prevent the vegetables from becoming soggy.