Pernil Chop Suey (Roast Pork Stir-Fry)
This Roast Pork Stir-Fry, also known as Pernil Chop Suey, is a delicious fusion dish that combines the flavors of Puerto Rican and Chinese cuisines. It's a perfect way to use up any leftover roast pork and create a quick and flavorful meal.
Ingredients
- 2 cups leftover roast pork, sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the onion, bell pepper, and snap peas, and stir-fry for 3-4 minutes until slightly softened.
- Push the vegetables to the side of the pan and add the garlic and ginger. Cook for 1 minute until fragrant.
- Add the leftover roast pork to the pan and stir-fry for 2-3 minutes until heated through.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth. Pour the sauce over the pork and vegetables, and toss to coat.
- Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
- Season with salt and pepper to taste.
- Serve the Roast Pork Stir-Fry over steamed rice or noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 15g
Supplies
Large skillet or wok Cutting board Knife Measuring cups and spoons Small bowl Whisk
Tools
Stove Rice cooker or pot
Serving suggestions
Serve the Roast Pork Stir-Fry with a side of steamed white rice and garnish with sliced green onions for a pop of color and freshness.
Tips & tricks
For a spicier kick, add a teaspoon of chili flakes or a drizzle of sriracha to the stir-fry sauce.
Cost
$15