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  1. #1
    Creator & Designer of Liss's Avatar
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    Jan 1995
    East Coast
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    Default Roast Pork ~ Chinese Chop Suey ~ Pork/Gravy Biscuits

    A few weeks ago I got a really wonderful deal on 25# of pork in various cuts (for about $1 a pound!).

    Yesterday I tossed a nice fat pork roast into the crockpot with a bit of salt and pepper, 1/2 c. brown sugar and a cup of apple cider. I tossed in a couple of chopped apples as well and let it cook all day long.

    Dinner: Pork Roast, Baked Potatoes, Squash, Steamed Broccoli

    Tonight I made a lovely Chinese Pork Chop Suey.

    Tomorrow fresh hot biscuits, gravy with pork, peas and carrots.
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  3. #2
    Deal GURU
    Join Date
    Nov 2011
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    Default Re: Roast Pork ~ Chinese Chop Suey ~ Pork/Gravy Biscuits

    I like this!
    Friday, a local store had numerous things on a 1 day sale...pork roasts being one of naturally I bought two since it was a -very- good price, then bagged, tagged and froze them.
    Tomorrow I'm having one as pulled pork, which will probably make enough to freeze another meal's worth...but I was wondering what I was gonna do with the other...think this is it.

    Now, my question is...what is your recipe for the 'Chinese Pork Chop Suey'?

  4. #3
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Default Re: Roast Pork ~ Chinese Chop Suey ~ Pork/Gravy Biscuits

    Liss is busy, but here's her recipe:
    1 large onion, peeled, sliced, separated
    2-3 stalks of celery, washed, sliced thin
    1 lb pork (or chicken), sliced thin across the grain
    2-3 T. Olive Oil
    2-3 T. Soy Sauce
    1-2 tsp Corn Starch
    1 Lg can Bean Sprouts, undrained
    Chinese 5 Spice Seasoning, (optional)
    Heat Oil in large skillet or wok until hot, add sliced vegetables.
    Saute Vegetables for 5 minutes, uncovered. Make a well in the center, add raw pork or chicken, stirring occasionally until browned and cooked through.
    Add Soy Sauce, undrained bean sprouts and 1 tsp of Chinese 5 spice powder (optional). Reduce heat, simmer 5-7 minutes until flavors have mingled. If you'd prefer a thicker sauce, dissolve 2 tsps of cornstarch in 1 T of COLD soy sauce, pour into mix, simmer.
    Serve over a bed of steamed rice, if desired. Generally we prefer to serve this over Steamed Jasmine Rice, as seen here.
    This recipe is also great to use up leftover chicken or grilled pork, but reduce cooking time to prevent toughness in the meat.

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