Pork Chop Suey

I love Chinese takeaway. It is one of my weaknesses. The problem is always the portion size, and I don’t know what goes into making my food. This means that sometimes I will have more starch, salt and fat than what I would usually have.

So the other day I googled some recipe’s for one of my favourites, Beef chop suey. I tweaked it to suit my lifestyle, and I must say it didn’t go that bad. Well it tasted good, and it feels great to know exactly what I'm putting in my body.

Pork Chop Suey

Ingredients:

• 1 cup chicken stock
• 3 tablespoons lite soy sauce
• 2 tablespoons molasses
• 1/4 teaspoon freshly ground pepper
• 4 teaspoons corn-starch
• 1 tablespoon olive oil
• 2 pieces of pork tenderloin, trimmed and cubed
• 1 medium onion, slivered
• 1 medium red bell pepper, thinly sliced (next time I'll add some greenpepper for colour)
• 2 medium carrots thinly sliced
• 2 cups bean sprouts
• 20 grams of Plain Cashew nuts
• 1 tablespoon minced fresh ginger

Method:

1. Let the pork marinade in 1 tablespoon molasses + 1 tablespoon soy sauce for a few hours.
2. Combine the corn starch with a small amount of broth, mix well until there’s no more lumps in the corn starch. Now add the rest of the broth, soy sauce, molasses and pepper.
3. Next fry off the pork in a large pan over a medium heat, for about 2-3 minutes. Take it out of the pan and set aside.
4. Add olive oil to the pan and fry off the onion, bell pepper, ginger, sprouts and carrots for 3 – 5 minutes on a medium to high heat.
5.  Now reduce the heat to medium again and add the starch/broth mixture and pork. Make sure to get all the pork juices. Cook for about a minute until the sauces slightly thicken.

Serve this dish with rice. I used brown rice, just because I can.

What is your favourite take away? Maybe I can find a healthier alternative :)