Pork Chop Suey Stew

 Not your normal Chop Suey dish, My version of an Old Family Recipe, I make it in the Slow Cooker instead of the oven in a heavy pot like Grandma…

Pork Chop Suey Stew

Ingredients

  • 1 pound boneless cubed pork
  • 3 tablespoons olive oil
  • 24 ounces broth, chicken, beef, or vegetable
  • 12 ounces baby carrots cut in half, or regular carrots sliced
  • 3 stalks celery sliced diagonal
  • 8 ounces sliced mushrooms fresh or canned
  • 1 can bean sprouts, about 14 ounces
  • 3 tablespoons ketchup
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon paprika
  • 2 teaspoons umami seasoning
  • salt and pepper to taste
  • 3 tablespoons corn starch and 1/4 cup water (to thicken stew after cooked)
  • Rice – slightly fried in skillet with butter and shredded carrots
  • 4 cups cooked rice
  • 3 tablespoons butter
  • 1/4 cup shredded carrots.


Directions

  • Turn burner on medium heat, in a skillet add the olive oil to heat, add the pork cubes and stir to brown on all sides.
  • Place browned pork cubes into a medium to large size slow cooker, set on high, about a 4 quart slow cooker.
  • Add the broth, carrots, celery, ketchup, soy sauce, paprika, seasoning, stir, cover, cook for about 3 hours.
  • After 3 hours stir in the mushrooms and bean sprouts, finish cooking about another hour or two, (depends on your slow cooker) until vegetables and pork are tender.
  • To thicken stew after cooked. Mix the corn starch and water together and stir into stew, leave off lid while preparing the rice.
  • Rice Directions
  • Turn burner on medium, place butter in a skillet to melt, add rice and shredded carrots.
  • Stir fry for a couple minutes to heat through.
  • Serve Pork Chop Suey Stew over the Rice. Enjoy!