LIVING FREE HEALTH AND LIFE

Pork Chop Suey

• 1 pound boneless pork
• 3/4 cup water
• 3 T. coconut aminos (or low-sodium soy sauce)
• 2 T. cornstarch
• 2 T. water
• 1 tsp. instant chicken bouillon
• 1/4 tsp. pepper
• 1 T. olive oil
• 1 tsp. ginger
• 2 stalks celery, thinly sliced
• 2 cups sliced fresh mushrooms
• 2 cups fresh bean sprouts
• 1 bunch green onions
• 1 8 oz. can water chestnuts
• hot cooked brown rice

1. Trim fat from meat and thinly slice into bite size strips.
2. In a bowl, combine the 3/4 cup water, coconut aminos (or soy sauce), cornstarch, 2 T. water, bouillon and pepper.
3. In a large skillet, heat olive oil. Add ginger and celery and cook and stir for 2 minutes.
4. Add mushrooms, fresh bean sprouts, and green onions.
5. Cook until celery is your desired tenderness.
6. Remove from skillet and place in a bowl. Keep warm.
7. Add pork to skillet and cook and stir until meat is brown and cooked through. Once cooked, push meat to the sides of the skillet.
8. Add sauce to center of skillet and stir until slightly thickened.
9. Add warmed, cooked vegetables and water chestnuts. Heat through.
10. Serve over hot, cooked brown rice.