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Pork Chop Suey Recipe

Chinese-American · Main course · 30 min total

A classic Chinese-American stir-fry featuring tender pork, crisp vegetables, and a savory sauce, served over rice for a quick and satisfying meal.

Ingredients

• 1 lb pork loin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, sliced
• 1 cup bean sprouts
• 1 cup sliced mushrooms
• 1 can (14 oz) chop suey vegetables, drained
• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Toss pork slices with 2 tbsp soy sauce and 1 tbsp cornstarch. Let marinate 10 minutes.
2. Heat oil in a wok or large skillet over high heat. Add pork and stir-fry until browned, about 3 minutes. Remove and set aside.
3. Add onion, celery, and bell pepper to the wok. Stir-fry 2 minutes.
4. Add bean sprouts, mushrooms, and chop suey vegetables. Stir-fry 1 minute.
5. Return pork to wok. Add chicken broth, 2 tbsp soy sauce, oyster sauce, and sugar. Bring to a boil.
6. Stir in cornstarch slurry. Cook, stirring, until sauce thickens, about 1 minute.
7. Serve immediately over steamed rice.

Tips

• Substitute pork with chicken or beef if desired.
• For extra crunch, add water chestnuts or bamboo shoots.
• Leftovers can be refrigerated for up to 3 days.

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