chopsuey with pork recipe

Written ByJenny Smyth Posted on
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The Best chopsuey with pork recipe

Chopsuey with pork is a classic dish that I just can’t get enough of. I mean, who doesn’t love a good stir-fry? The combination of tender pork, crunchy vegetables, and savory sauce is just perfect.

And the best part is that it’s so easy to make! I’ve been making this recipe for years, and it’s always a hit with my family. We love it for weeknight dinners, but it’s also perfect for special occasions like holidays or potlucks.

Plus, it’s a great way to get some veggies on the table – my kids will actually eat them if they’re mixed in with all the other tasty ingredients. One of the things I love about chopsuey is that it’s a great way to use up whatever veggies you have on hand. Just chop them up and throw them in the wok with some oil, garlic, and ginger, and you’re good to go.

It’s also super customizable – add some noodles or rice if you want something more filling, or keep it simple with just veggies and meat. The key to making a great chopsuey is to cook the ingredients quickly over high heat, so they retain their texture and color. This technique is called ‘stir-frying,’ and it’s essential for getting that perfect balance of flavors and textures in your dish.

With this recipe, you’ll learn how to make a delicious chopsuey with pork that’s sure to please even the pickiest eaters.

Chopsuey with Pork

4.7 from 1654 votes

A hearty Filipino stir-fry featuring tender pork slices and a colorful mix of crisp vegetables in a savory sauce. This dish is quick to prepare and perfect for a weeknight dinner.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork and Marinade

300g pork loin, sliced into thin strips
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon ground black pepper

For the Stir-Fry

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, minced
1 small carrot, julienned
1 small bell pepper, sliced into strips
1 cup cabbage, chopped
1/2 cup snow peas, trimmed
1/2 cup cauliflower florets
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Salt to taste

👨‍🍳Directions

1In a small bowl, combine the pork strips with soy sauce, cornstarch, and black pepper.
2Mix well and let it marinate for 10 minutes while you prepare the vegetables.
3Heat vegetable oil in a wok or large frying pan over high heat until shimmering.
4Add the marinated pork and stir-fry for 3 to 4 minutes until the pork is browned and cooked through, then remove the pork from the pan and set aside.
5In the same pan over medium-high heat, add the onion and garlic and stir-fry for 1 minute until fragrant.
6Add the carrot, bell pepper, cabbage, snow peas, and cauliflower, then stir-fry for 2 to 3 minutes until the vegetables are tender-crisp but still bright in color.
7Pour in the chicken broth, oyster sauce, and soy sauce, then bring the mixture to a boil over high heat.
8Return the cooked pork to the pan and stir to combine.
9Reduce the heat to medium and slowly pour in the cornstarch slurry while stirring constantly.
10Continue to cook for 1 to 2 minutes until the sauce thickens and coats the pork and vegetables evenly.
11Season with salt to taste, then remove from heat.

🔧Equipment

Wok or large frying pan
Cutting board
Knife
Measuring spoons
Measuring cups
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 25g

📝Notes

For a vegetarian version, substitute pork with firm tofu and use vegetable broth. Adjust the vegetables based on availability; broccoli and baby corn also work well.

Watch Video Of How Chopsuey with Pork Works

This recipe for chopsuey with pork is always a good idea – whether you’re serving it as a main course or using it as an easy weeknight dinner option. One of my favorite things about this recipe is that it makes so much food – perfect for large families or gatherings!

And don’t worry about leftovers – this dish reheats beautifully in the microwave or on the stovetop. For storage ideas, try freezing individual portions of your chopped veggies in an ice cube tray for future meals.

And when reheating your leftovers, be sure to add some fresh veggies on top – they’ll wilt into the dish beautifully.

❓ Frequently Asked Questions About Chopsuey with Pork

Q: What is chopsuey?

A: Chopsuey is a Chinese-inspired dish made with stir-fried vegetables, meat (usually pork or chicken), and a savory sauce. It’s often served over rice or noodles.

Q: What are the key ingredients in chopsuey?

A: The key ingredients in chopsuey are typically pork or chicken, mixed vegetables (such as cabbage, carrots, and green beans), garlic, ginger, soy sauce, and oyster sauce (optional). You can also add noodles or rice for added texture.

Q: How do I make a vegetarian version of chopsuey?

A: To make a vegetarian version of chopsuey, simply substitute the meat with additional vegetables (such as tofu or tempeh) or use vegetable broth instead of meat-based broth.

Q: Can I use leftover vegetables in my chopsuey?

A: Yes! Using leftover vegetables can help reduce food waste and add variety to your dish. Just chop them up and add them to the wok along with your other ingredients.

Q: What are some tips for making a great chopsuey?

A: Some tips for making a great chopsuey include using fresh ingredients (especially the vegetables), cooking over high heat to preserve texture and color, and adding aromatics like garlic and ginger for added depth of flavor.

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