Pulled Pork Chop Suey - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

179 g / 6.3 oz

Ingredients

	Metric	Imperial
Schneiders Pulled Pork	2 Kg	4.4 Lbs
Soy Sauce, Light	100 mL	3.4 Fl oz
White Pepper	2.5 mL	0.5 tsp
Cornstarch	30 mL	1 Fl oz
Chicken Stock	60 mL	2 Fl oz
Olive Oil, Extra Virgin	60 mL	2 Fl oz
Onions, Fresh, Diced	450 g	1 Lb
Celery Stalks, Fresh, Thin Strips	350 g	12.3 oz
Green Peppers, Sliced	250 g	8.8 oz
Garlic, Fresh, Minced	25 mL	0.8 Fl oz
Bok Choy	1 L	4.2 cups
Green Peas, Fresh or Frozen	200 g	7.1 oz
Mushrooms, Fresh or Canned, Sliced	250 g	8.8 oz

Defrost shredded pork, add soy sauce, white pepper, cornstarch and chicken stock as a marinade.
Wash and cut all vegetables into bite size pieces (bok choy, mushrooms and snow peas) or thin julienne slices (onion, celery, green peppers), and leave in separated piles on a tray.
Heat oil in a large skillet or grill, add the sliced onions, celery and green peppers to the hot grill, saute 3-5 minutes to begin cooking and carmelizing vegetables. Add garlic, bok choy pieces, mushrooms and green peas. Continue to saute for 1-2 minutes, add water to steam vegetables if the vegetables begin to dry out. Keep moist.
On the side of the heated grill or in a separate skillet, heat shredded pork without removing the marinade to a temperature of 160 F/70 C. Add shredded heated pork to the skillet or grill and gently mix until combined.

Serve with Basmati rice or rice noodles (nutritional analysis not included)