chop suey with pork recipe

Written ByJenny Smyth Posted on
chop suey with pork recipe
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The Best chop suey with pork recipe

I’ve been making chop suey with pork for years, and it’s a recipe that never fails to please my family. This dish has a rich history, originating from the Chinese community in the United States, where it was adapted to use local ingredients and cooking techniques. The result is a hearty, flavorful stew that’s perfect for a weeknight dinner or a special occasion.

I love how the combination of pork, vegetables, and noodles comes together to create a dish that’s both comforting and satisfying. My kids always ask for seconds, and I appreciate how easy it is to customize the recipe to suit their tastes. Whether you’re looking for a healthy meal option or just something easy to make on a busy day, chop suey with pork is an excellent choice.

It’s also incredibly versatile – serve it over rice, noodles, or even on its own as a main course. And did I mention the leftovers are just as delicious the next day? I often make a big batch of this recipe and freeze it for later use.

The best part is that it’s incredibly easy to prepare – just brown the pork, add your favorite vegetables and seasonings, and let it simmer until everything is tender and flavorful. My family loves this recipe because it’s full of flavor without being too spicy or heavy. Plus, it’s an excellent way to get everyone eating more vegetables!

Chop suey with pork has become a staple in our household – we can’t get enough of it! Whether you’re cooking for one or ten people, this recipe is sure to please.

Chop Suey with Pork

Chop Suey with Pork

4.7 from 1591 votes

This classic stir-fry combines tender pork with crisp vegetables in a savory sauce. It is a quick and satisfying weeknight meal that comes together in under an hour.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork and Marinade

1 lb pork loin, thinly sliced into bite-sized strips
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil

For the Stir-Fry

2 tablespoons vegetable oil, divided
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups mixed vegetables (such as sliced celery, bell peppers, and shredded cabbage)
1 cup bean sprouts
1/2 cup sliced water chestnuts (canned, drained)

For the Sauce

1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

👨‍🍳Directions

1In a medium bowl, combine the sliced pork with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil.
2Toss well to coat and let marinate for 10 minutes while you prepare the vegetables and sauce.
3In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, oyster sauce, and sugar until the sugar dissolves.
4Set the sauce mixture aside.
5Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers.
6Add the marinated pork in a single layer and cook without stirring for 1 minute, then stir-fry for 2 to 3 minutes until the pork is browned and cooked through.
7Transfer the pork to a plate and set aside.
8Add the remaining 1 tablespoon of oil to the wok over high heat.
9Add the onion, garlic, and ginger and stir-fry for 30 seconds until fragrant.
10Then add the mixed vegetables and cook for 2 to 3 minutes, stirring constantly, until they are crisp-tender and bright in color.
11Return the cooked pork to the wok along with the bean sprouts and water chestnuts.
12Pour the prepared sauce over the mixture and stir well.
13Add the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly.
14Remove from heat and serve immediately over steamed rice.

🔧Equipment

Large wok or skillet
Mixing bowls
Measuring cups and spoons
Cutting board
Knife
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 900mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For extra crunch, add a handful of snow peas or bok choy. Adjust the soy sauce and oyster sauce to suit your taste. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Watch Video Of How Chop Suey with Pork Works

This chop suey with pork recipe has become a staple in our household – we love how easy it is to prepare and customize according to everyone’s tastes.

When storing leftovers, be sure to refrigerate them within two hours of cooking and reheat them safely using your preferred method.

You can also freeze cooked chop suey with pork for up to three months – simply thaw and reheat as needed.

❓ Frequently Asked Questions About Chop Suey with Pork

Q: What type of noodles should I use in this recipe?

I recommend using egg noodles or thin rice noodles for this recipe. They’ll cook quickly and help create a nice texture contrast in your dish.

Q: Can I substitute the pork with beef or chicken?

Sure thing! You can use any protein you prefer in place of the pork.

Q: How do I prevent the noodles from becoming mushy?

To avoid mushy noodles, cook them al dente before adding them to your stir-fry.

Q: Can I make this recipe in advance?

Yes! Chop suey with pork can be prepared ahead of time – just store it in an airtight container in the fridge for up to 3 days before reheating.

Q: What if I don’t like certain vegetables?

No problem! Feel free to omit any vegetables that you don’t like or substitute them with your favorites.

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