Pork Chop Suey

I found this recipe in the October 2012 issue of Woman's Day and it was yummy!  I just made it again tonight for the family and it's still as good as it was when we first tried it.  It's a GREAT recipe for a fast meal if you prep the food ahead of time.  Tonight I had hubby pick up Chinese rice from the Chinese food place - two quarts cost me $5.50 but since I was almost out of rice in the pantry, it was welcomed (HOW did that happen - to run out of rice????).  With the rice, it's a complete meal and delicious!

Pork Chop Suey

1 cup long grain white rice
8 oz. pork tenderloin, cut into 1/4" slices
kosher salt and pepper
2 Tbsp. canola oil
1 bunch broccoli, cut into small florets (about 3 cups)
1 medium onion, cut into 1/4" wedges
2 stalks celery, cut in 1/4" diagonal slices
8 oz. small mushrooms (halved or quartered if larger)
1/2 cup low sodium soy sauce
2 Tbsp. packed brown sugar
1 1" piece of fresh ginger, grated
2 tsp. cornstarch

1.  Cook the rice according to package directions.  Season the pork with 1/4 tsp. salt and pepper.  Heat 1 Tbsp. oil in a large skillet over medium-high heat.  Add the pork and cook, stirring once, until browned, 2 to 3 minutes.  Transfer to a large bowl.

2.  Add the broccoli and 2 Tbsp. water to the skillet and cook, covered, until broccoli is just tender.  Transfer to the bowl with the pork.

3.  Add the remaining Tbsp. oil to the skillet and heat over medium-high heat.  Add the onion and cook, stirring occasionally, for 2 minutes.  Add the celery and mushrooms and cook, stirring, until just tender, about 2 minutes.

4.  Meanwhile, in a small bowl, whisk together the soy sauce, sugar, ginger and cornstarch.  Add to the skillet along with the pork and broccoli and cook, tossing until the sauce thickens, about 30 seconds.  Serve with the rice.

Makes 4 generous servings (although we fed 6 with leftovers, although I did use the other piece of pork tenderloin to just cook in the oven and served it with this too).