![]() ![]() Sprinkle in the white pepper and red chili flakes. ![]() Return the pork and drizzle Tamari over everything. Mix in the cabbage for 2 minutes, then add mushrooms for 1 minute. Sauté onions to the skillet for 2 minutes over medium heat. Remove and season with another pinch of salt. Add pork and cook until pink is no longer visible, but not all the way through (6-8 minutes). Melt coconut oil in large skillet over medium heat. In a small bowl, toss sliced pork with a pinch of sea salt and tapioca starch. I am sure you’re going to enjoy this recipe.ġ lb boneless country-style pork ribs, thinly slicedĢ tsp tapioca starch (omit if 21DSD or Whole30)ġ small head of Nappa cabbage chopped (7-8 C)ġ/4 C Chinese cooking wine (substitute with 2 Tbsp apple cider vinegar if 21DSD or Whole30)Ģ Tbsp gluten free Tamari (or coconut aminos) It’s not as intimidating as an episode of Chopped, but it’s empowering to know that even when a meal isn’t already prepared, you have the tools to make one in your refrigerator. I enjoy the spirit of making something with what you have on hand. I’m always excited to find different cultural versions of “kitchen sink”-style meals. In the spirit of assorted pieces, I learned all of this and prepared this recipe when confronted with uncooked boneless pork ribs that had to be cooked or frozen-we didn’t even have to make a trip to the grocery store to put this together, in true Chop Suey fashion. What I hadn’t realized is that Chop Suey roughly translates to “assorted pieces” (thanks, Wikipedia!). Chop Suey has been popularized in America through Americanized Chinese restaurants, although it has a history in Asia and the South Pacific as well. ![]()
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