Tan isn't Bland
Yes, it needs some color. However, I wish you could smell the wonderful aroma rising up out of the pan. Onion soup mix, soy sauce, garlic powder and celery seed meld to create a flavor masterpiece that will make your taste buds sing. Water chestnuts add a crisp, crunchy texture note that contrasts nicely with the chewiness of the pork and ramen noodles.
My husband doesn't like veggies, especially green veggies.
Adding a half cup of frozen peas or using the top half of your celery stalk will add a nice pop of color to this casserole. My celery stalk was down to the pale green bottom half, so it didn't add any color, which was fine with Bill, my husband.
1-2 Tbsp. canola oil
1 lb. lean pork loin
1/8 to 1/4 tsp garlic powder
1/8 tsp. fresh ground rainbow peppercorn
1/4 tsp. celery seed
1 cup of celery, thinly sliced
1/2 cup sliced onion
1 envelope onion soup mix
1 1/4 cup water
1/4 cup soy sauce
2 - 4 oz. cans Bamboo shoots and water chestnuts
2 - 3 oz. packs of ramen noodles (You are not using the flavor packets, only the noodles)
Directions - Meat and Veggies
- Season the pork loin with the garlic powder and ground peppercorns.
- Place 1 Tbsp. oil in a large skillet over medium heat; brown pork well.
- Remove pork from the pan and set aside
- Place the remaining tablespoon of oil to the skillet, saute the celery and onion until tender crisp; Add the celery seed about 1 minute before the celery and onion are done.
- Add the soup mix, water, and soy sauce to the vegetables in the skillet.
- Simmer for 5 minutes, stirring constantly, Add pork and remaining ingredients; simmer until heated, stirring constantly.
- Turn off heat and place pan on a cold burner.
- Prepare the ramen noodles according to the package directions.
Do not use the flavor packets. Save them for flavoring rice at some other time.
- Serve noodles mixed with your chop suey or serve the chop suey over the ramen noodles.
Yield: 4-5 servings