chop suey with pork recipe

Written BySheba G Updated On
chop suey with pork recipe
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The Best chop suey with pork recipe

I’m so excited to share with you my favorite chop suey with pork recipe. This classic American dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. I love how this recipe brings people together, and the best part is that it’s incredibly easy to make.

My kids just devour it, and I appreciate how healthy it is compared to some other comfort foods. The combination of tender pork, crunchy vegetables, and savory sauce is simply irresistible. Whether you’re serving a big family gathering or a weeknight dinner, this recipe is sure to please even the pickiest eaters.

I’ve always been fascinated by the history behind chop suey, which dates back to the early 20th century when Chinese immigrants adapted their cooking techniques to suit American tastes. The result was a unique fusion of flavors and textures that we now know and love as chop suey. I’ve experimented with various ingredients and techniques over the years, but this recipe remains my go-to version.

It’s a masterclass in home cooking: hearty, comforting, and full of nutrients that will keep you going all day long. And the best part? It’s incredibly versatile – serve it as a main course or use it as a filling for tacos or wraps.

Whatever your preference, this recipe is sure to become a staple in your kitchen.

Chop Suey with Pork

Chop Suey with Pork

4.9 from 582 votes

A classic Chinese dish featuring tender pork and crisp vegetables in a savory sauce. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1 lb pork tenderloin
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil

For the Stir Fry

1 tbsp vegetable oil
1 medium onion
2 cloves garlic
1 tbsp ginger
2 cups cabbage
1 cup bean sprouts
1 medium carrot
2 green onions

For the Sauce

3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp water
1 tsp sugar
1/4 tsp white pepper

👨‍🍳Directions

1In a bowl, combine pork tenderloin, soy sauce, cornstarch, and vegetable oil.
2Mix well to coat the pork evenly.
3Let it marinate for 10 minutes.
4The pork should be fully coated and slightly firm from the cornstarch.
5Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
6Add the marinated pork and cook until browned and cooked through, about 5-7 minutes.
7Remove the pork from the wok and set it aside.
8The pork should be golden brown and no longer pink in the middle.
9In the same wok, add 1 tbsp of vegetable oil.
10Add onion, garlic, and ginger.
11Sauté until fragrant and the onions are translucent, about 2 minutes.
12The garlic and ginger should be lightly golden.
13Add cabbage, bean sprouts, and carrot to the wok.
14Stir fry for 3-4 minutes until the vegetables are tender-crisp.
15The vegetables should still have a slight crunch.
16In a small bowl, mix soy sauce, oyster sauce, cornstarch, water, sugar, and white pepper to make the sauce.
17Pour the sauce into the wok and stir well to coat the vegetables.
18Cook for an additional 1-2 minutes until the sauce thickens and the vegetables are well coated.
19The sauce should be glossy and slightly thickened.
20Return the cooked pork to the wok and mix well with the vegetables and sauce.
21Cook for another 1-2 minutes until everything is heated through.
22The pork should be evenly coated with the sauce and vegetables.
23Transfer the chop suey with pork to a serving dish.
24Garnish with chopped green onions.
25Serve hot with steamed rice or noodles.
26The dish should be vibrant with colorful vegetables and tender pork.

🔧Equipment

Wok or large skillet
Bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3.5g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: Adjust the heat level by adding chili flakes or Sriracha sauce for a spicy version.

Watch Video Of How Chop Suey with Pork Works

This chop suey with pork recipe never fails to impress my family and guests alike. It’s easy to make ahead of time and reheats beautifully for leftovers or meal prep.

When storing leftover chop suey, be sure to refrigerate within two hours of cooking and consume within three days – if you don’t finish it all off! Reheating instructions are simple: just reheat on low heat with some additional liquid if needed.

When serving, consider adding some steamed veggies on the side for added nutrition.

❓ Frequently Asked Questions About Chop Suey with Pork

Q1: What is chop suey?

Chop suey is a Chinese-American dish that originated in the early 20th century as an adaptation of traditional Chinese stir-frying techniques. It typically consists of stir-fried meat (usually pork or beef), vegetables, and sometimes noodles or rice.

Q2: What type of meat should I use for chop suey?

For this recipe, I recommend using ground pork – it’s easier to cook and has a more delicate flavor than beef or chicken.

Q3: Can I make chop suey ahead of time?

Yes, you can prepare the ingredients up to 24 hours in advance and store them in separate containers in the refrigerator until ready to assemble.

Q4: How do I store leftover chop suey?

You can store leftover chop suey in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q5: Can I add noodles or rice to my chop suey?

Absolutely! Feel free to add cooked noodles or rice to your chop suey for added texture and flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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