Jolly Creamy Chop Suey

Share this on:


250 grams pork, lean, cut into thin strips

½ teaspoon salt

¼ teaspoon black pepper, ground

3 tablespoon Jolly Heart Mate Canola Oil

1 pieceonion, sliced

3 cloves garlic, minced

1 stalk celery, peeled and diced

1 piece carrot, peeled and cut into thin diagonal slices

1 can (400g) Jolly Whole Mushrooms, drained and cut in  half

1 can   Jolly Cream of Mushroom Soup

100 ml water

1 can (425g) Jolly Asparagus Cuts, drained

1 cup  Jolly Water Chestnuts, drained and sliced

1 head cabbage, small, cut into wedges

2 tablespoon soy sauce



  1. Season pork with salt and pepper.
  2. Heat one tablespoon Jolly Heart Mate Canola Oil in a pan. Stir-fry pork until it turns brown, then set it aside.
  3. In the same pan, add the remaining Jolly Heart Mate Canola Oil then sauté onion, garlic, celery, carrots and Jolly Mushrooms.
  4. Add Jolly Cream of Mushroom Soup (mixed with 100 ml water), soy sauce, Jolly Young Asparagus Cuts , Jolly Water Chestnuts, cabbage and the stir-fried pork.
  5. Simmer until vegetables are cooked.

Yield: 5 - 6 servings


Lemon Cilantro Salmon with Mango Avocado Salsa

Molten Chocolate Cake with Raspberry Chocolate Sauce

© Copyright 2014. Fly Ace Corporation. All rights reserved.