Step by step

Method

5 steps

1. 1

   Toss 1½ lb pork loin or boneless chops cut into thin strips with 2 tablespoons cornstarch, 1 tablespoon sugar, 1 tablespoon soy sauce, and 2 tablespoons neutral oil until every strip looks lightly coated. Rest 20 minutes on the counter while you slice the veg — the starch helps the pork stay tender later.

2. 2

   Heat 2 tablespoons oil or shortening in a wok or large sauté pan over medium-high until it shimmers. Brown the pork lightly on all sides in batches if needed, 3–4 minutes total — you want pale gold edges, not a hard sear. Add 1–2 minced garlic cloves if using and cook 1–2 minutes until fragrant.

3. 3

   Stir in the remaining 4 tablespoons soy sauce and 1½ cups water. Cover, drop to low, and simmer about 45 minutes until a fork slides into the pork easily. If the liquid drops below a shallow simmer, splash in a little more water.

4. 4

   Add 2 cups sliced celery and 1¾ cups sliced onion. Simmer uncovered about 15 minutes until the celery is tender-crisp and the onion softens — celery should still have a little snap.

5. 5

   Mix the remaining 1 tablespoon cornstarch with ¼ cup cold water. Stir the slurry into the pan with 1–2 teaspoons molasses, 1 can (about 8 oz) drained sliced water chestnuts, 2 cups fresh bean sprouts, and 1 cup sliced mushrooms. Cook, stirring, until the sauce thickens and turns glossy, 2–3 minutes. Season with salt and pepper. Garnish with green onions and toasted almonds if you like; serve over crispy chow mein noodles or rice. You want tender pork strips in a savory brown gravy with crunchy sprouts and water chestnuts — not tough pork or a watery soy soup.