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Lunch / Dinner

Pork Chop Suey with shiitake mushrooms

Widely believed to have been invented by Chinese Americans, Pork Chop Suey is a popular stir-fry, and for good reason. It's both simple and delicious, and it takes just a few minutes to assemble the ingredients and then a few more to cook. We love it with shiitake mushrooms and lean and tender pork tenderloin, but feel free to experiment with your own favorite quick-cooking protein.

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Ingredients

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Test Kitchen Tip

For the best texture and flavor, cook the onions enough to soften and remove their raw taste, but not so much that they’re mushy.

Instructions

Heat oil in a wok or large skillet over high until shimmering. Add pork and stir-fry until browned, 3–4 minutes; transfer to a plate.

Add shiitakes, celery, and onions; stir-fry until onions soften, about 4 minutes.

Whisk together broth, soy sauce, garlic, and cornstarch; stir into wok and boil until thickened, 1–2 minutes. Stir pork and any residual juices into wok until heated through.

To avoid biting into any tough or rubbery pieces, be sure to remove the silverskin from the tenderloin.

To avoid biting into any tough or rubbery pieces, be sure to remove the silverskin from the tenderloin.

Because the shiitake stems are tough and woody, cut them off and discard, or save them for stock.

Because the shiitake stems are tough and woody, cut them off and discard, or save them for stock.

Nutritional Facts

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