- 1 onion
- 1/2 cup bamboo shootsrinsed
- 1/2 cup water chestnut
- 1 green pepper
- 2 stalks celery
- 2 small bunches bok choycan substitute with broccoli if desired
- 1 pound porkdo not use pork chops as they are too dry
- 1/2 pound mushroomwashed and patted dry with a paper towel
- 1/2 pound snow peas
Seasoning for Pork
- 1.5 tsp oyster sauce
- tsp soy sauce
- 1 tsp cornstarch
- 1 tsp salt pepper
- 1 tsp oyster sauce
- 4 tbsp water
- 1 tsp cooking oilfor stir frying
Cut the pork into thin strips, add seasonings to pork, adding the cornstarch to marinate the pork for about 10-15 minutes.
For the sauce: Mix the sauce ingredients and set aside.
For vegetables: Slice the mushrooms and water chestnuts. Cut the onion in half, peel, and slice thinly. Cut the green pepper in half, remove the seeds and slice diagonally. Cut bamboo shoots into thin strips. Separate each stalk and leaves of bok choy. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Put the vegetables on a large tray, being careful to keep each group separate, include the bok choy stalks and leaves, and set aside.
Add oil to the hot wok, when oil is hot ready too, add the pork and stir-fry pork until redness is gone, remove and set aside, reheat the wok and add more oil, when oil is hot ready, stir-fry each of the vegetables. Orderliness does not matter, but you can stir fry the celery and onions together, if desired you can cook these with the pork and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok as cooking bok choy, as it does not contain much moisture.
Reheat wok and add oil. Give the sauce a quick re-stir, mix all the cooked ingredients together make sure is well mixed in the wok. Make a "Well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve and enjoy the tasty dish.