Pork Chop Suey
Ingredients
- 400 gPork tenderloin (thinly sliced)
- 1 pcOnion (sliced)
- 150 gCarrot (in matchsticks)
- 2 pcApium graveolens (sliced)
- 200 gbean sprouts (fresh and rinsed)
- 100 gwater chestnut (sliced)
- 2 pcGarlic (minced)
- 4 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 3 tbspPeanut oil
- 1 pinchWhite sugar
- 1 pinchWhite pepper ground
Method
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.
- 1
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
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
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
Heat peanut oil until shimmering. Toss the pork into the wok. The meat should sear instantly without releasing juices. Remove and set aside.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 2 days in the fridge. Reheat quickly in a pan to prevent the vegetables from becoming soggy.
