Pork chop suey is a delicious soy sauce based stir-fry style dish that is super simple to make and is easy to make in small or big batches.
Prep Time 10 Minutes
Cook Time 10 Minutes
1 cup chicken stock
3 tbsp Lee Kum Kee Premium Soy Sauce
2 tbsp brown sugar
1/4 cup cornflour
2 tbsp sesame oil
400g diced pork
2 nests of vermicelli noodles
1 brown onion, finely sliced
1 green capsicum, sliced
2 cups bean sprouts
1 tbsp minced ginger
1. Combine stock, soy sauce and brown sugar in a medium bowl. Add a few grinds of fresh black pepper. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornflour until combined. Set aside.
2. Heat 1 tablespoon sesame oil in a large nonstick frying pan or wok over medium heat. Add pork and cook, stirring frequently, 2 to 3 minutes. Transfer to a plate.
3. Cook vermicelli according to packet instructions and set aside.
4. Increase heat to medium-high. Add the remaining 1 tablespoon sesame oil, onion, capsicum, sprouts and ginger and cook for 3 minutes. Pour in the soy mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium, then add the pork and any remaining juice. Follow with the vermicelli, snipping with scissors for ease of stirring. Cook for a couple of minutes then serve.