Growing up, I would often request this pork chop suey for my birthday dinner. It’s that good! With tender chunks of pork, crisp veggies, and a flavorful sauce, it is a favorite stir fry meal.
It’s adaptable, a great way to use up the vegetables in your fridge, and easy enough even for the busiest weeknights!
I am always on the lookout for dinner recipes that are loaded with vegetables so I don’t have to worry about coming up with side dishes.
For years I didn’t make this chopsuey recipe because I was afraid my kids would balk at the bean sprouts. But surprisingly, the first time I made it, they all loved it!
Chop Suey is a Chinese-American dish made of meat such as chicken, pork, or beef, along with a variety of vegetables such as bean sprouts, celery, cabbage, and onion. It is stir fried with a savory sauce that is typically made with soy sauce and thickened with cornstarch. It is usually served over rice.
The term “chop suey” literally means odds & ends, or broken pieces, which makes sense because you can use just about any vegetables you have on hand.
One of the main differences is that chop suey has a thicker sauce, and is usually served over rice. Chow mein always contains noodles, which are stirred into the meat and vegetables.
Chop suey is also a more flexible recipe, you can use whatever vegetables or meat you have on hand. Chow mein is considered a more authentic Chinese recipe.
HOW TO MAKE CHOP SUEY WITH PORK
- PREP – Cut the pork chops into 1″ cubes. Wash and slice the celery, onion, and mushrooms.
- BROWN MEAT – In a large skillet, heat the oil over medium high heat. Add the cubed pork and cook until browned, 3-4 minutes. Add the garlic during the last 30 seconds. Stir in the soy sauce, 1 1/4 cups of water, and bouillon; simmer uncovered over medium heat for 5-8 minutes.
- COOK VEGGIES – Add the celery and onions, simmer 5 minutes over medium heat. Add the bean sprouts, water chestnuts, sugar snap peas, and mushrooms. Cook until the sauce boils.
- SAUCE – Whisk together the cornstarch and 2 tablespoons of water in a small bowl. Add to the skillet. Cook and stir until thick and bubbly.
- SERVE – Serve over hot cooked white rice. We like to top ours with crunchy chow mein noodles.
How to store leftovers?
Leftovers will keep in the refrigerator for 3-4 days in an airtight container. You can simply reheat leftovers in the microwave, or heat in a saucepan with a bit of water added.
I recommend storing the chop suey and rice in separate containers.
You can freeze the leftovers, but I personally don’t like to freeze them because the vegetables get soft, and I like my veggies to have some crunch to them!
MORE TASTY TAKEOUT RECIPES:
- Ham Fried Rice
- Sweet n Sour Chicken
- Baked Teriyaki Chicken
- Ground Beef Lo Mein
- Instant Pot Beef and Broccoli
- Black Pepper Beef
- Baked Orange Chicken Recipe
- Instant Pot Honey Garlic Chicken
PORK CHOP SUEY RECIPE
Chop Suey with Pork
Ingredients
- 1 Tbsp vegetable oil
- 1 pound boneless pork chops, cubed
- 1 clove garlic, minced
- 1/4 cup soy sauce
- 1 1/4 cups water
- 2 tsp chicken bouillon
- 1 1/2 cups sliced celery
- 1 onion, cut in wedges
- 6 oz bean sprouts (2 cups)
- 8 oz can sliced water chestnuts
- 6 oz sugar snap peas (2 cups)
- 2/3 cup sliced mushrooms
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Instructions
- Cut the pork into 1 inch cubes. Wash and slice the celery, onion, and mushrooms.
- Heat the oil in a large skillet over medium high heat. Add the pork and cook until browned, 3-4 minutes. Add the minced garlic during the last 30 seconds.
- Stir in the soy sauce, 1 1/4 cups water, and bouillon. Simmer for 5-8 minutes over medium heat.
- Add the celery and onion, simmer for another 5 minutes.
- Stir in the bean sprouts, water chestnuts, sugar snap peas, and mushrooms. Bring to a boil, stirring often.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Pour into the skillet. Cook and stir until the sauce is thick and bubbly.
- Serve over hot cooked rice. Garnish with green onions or crisp chow mein noodles if desired.
Notes
-We like our veggies on the crisp side. If you want them softer, you can cook them in the sauce a little longer.
-You can add or subtract any vegetables that your family likes.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 837mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 24g
This recipe for chop suey with pork has been a family favorite for decades. If you give it a try, leave a comment and let me know how you like it!
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Love how quick and easy this was to make!! It was also a big hit in my house! Adding this to our weekly dinner rotation, thank you.
So glad you loved it Olivia! š
My go-to on busy nights! I gave this recipe a try, and it’s a lifesaver. Perfect for clearing out the veggie drawer, and surprisingly easy. It became my quick and delicious answer to hectic weeknight dinners. Definitely a favorite in my recipe rotation!
I love a good recipe that can use up my leftover veggies! Glad this was a hit at your house!