Healthy Baby Beans

Southern Style Chop Suey was a staple in my home growing up. I think my mother called it southern style because she added cabbage to it.  If you are from the south, you will know cabbage is a favorite vegetable.  This recipe is similar to my mother’s but with my own little tweaks.  My children (1 and 3 year olds) love this recipe! Enjoy.

Ingredients:

• 1 lb pork butt – cut in one inch cubes/rectangles
• 1 small cabbage thinly sliced
• 3 celery stalks diced
• 1 medium sweet onion diced
• 2 cups fresh bean sprouts
• 4 tbsp peanut oil (substitute with canola or vegetable oil)
• 1 cup homemade chicken broth (with skin fat)
• 2 tbsp low sodium soy sauce
• 1 tbsp low sodium Teriyaki sauce

Directions:

• Heat 2 tablespoons peanut oil in skillet or wok.
• Add onion and celery.  Cook until translucent (3-5 minutes).
• Add cabbage and bean sprouts.  Cook another 5 minutes with occasional stirring.
• Removed vegetables.
• Reheat skillet with remaining peanut oil.
• Add pork and brown on both sides.
• Add broth, soy sauce and Teriyaki sauce.
• Cover and cook for 5 minutes or until pork is cooked.
• Add cooked vegetables and stir.
• Serve over rice and enjoy.