Chop Suey

Page 488

Cuisine: Asian | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I read the first review of this recipe and realized it would be a great use for a pork tenderloin I had thawing in the fridge. And it was. I never cook Asian dishes because I always think my local Chinese place does it so much better than I do. But this was really delicious -- largely thanks to a good recipe and my local Asian market which came through with some gorgeous bok choy and snow peas.

If you like that sort of thing, it is also a great dish for two people to cook together. Lots of chopping to divvy up.

The more I cook from this big yellow book the better I like it.

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This dish a quite tasty stir-fry. It made a lot, though I must admit I didn't measure the veggies per the recipe and there are only two of us in our household. I used leftover pork tenderloin as well. The flavor was excellent and I'm happy to have lots of leftovers.

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