I’m sharing my Chop Suey With Pork, featuring tender diced pork, crisp mixed vegetables and bean sprouts in a thick brown sauce that hides a simple trick you won’t expect.

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Chop suey is one of those quick dinners I throw together when work wore me out but I still want something worth eating. I love how tender pork tenderloin browns fast and how bean sprouts snap in the mix, giving every bite contrast.

This is leaning toward diner nostalgia, think Chop Suey Chow Mein but with my twist, basically a Chop Suey With Pork that doesnt pretend to be fancy. It’s saucy but clean, savory with little brightness, and somehow, even though it’s simple, it feels unexpected.

I always eat a second helping and you probably will too.

Ingredients

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Pork tenderloin: Lean high in protein and iron, keeps dish hearty and satisfying it cooks quick.
Cabbage: Adds crunch lots of fiber and vitamin C low calorie and mildly sweet.
Carrots: Sweet full of beta carotene for eyesight adds color and subtle sweetness.
Bean sprouts: Light crisp mostly water give freshness and texture without many calories.
Soy sauce: Brings salty umami contains sodium so use sparingly deepens savory flavor.
Oyster sauce: Thick slightly sweet and briny boosts umami and gives glossy finish.
Garlic and ginger: Punchy aromatics anti inflammatory benefits they brighten the whole stir fry.
Scallions: Fresh scallions add sharp oniony bite and color as a simple garnish.
Toasted sesame oil: Gives nutty aroma and rich finish use a little for best balance.

Ingredient Quantities

1 lb pork tenderloin, diced into bite sized pieces

2 tbsp soy sauce (for marinating)

1 tbsp cornstarch (for marinating)

1 tsp sesame oil

2 tbsp vegetable oil for stir fry

1 medium yellow onion, sliced

3 cloves garlic, minced

1 inch piece fresh ginger, minced or grated

2 cups cabbage, thinly sliced

1 cup carrots, julienned or thinly sliced

1 cup celery, sliced

1 cup green bell pepper, sliced (optional)

1 can 8 oz sliced water chestnuts, drained

1 can 8 oz bamboo shoots, drained

2 cups fresh bean sprouts, rinsed well

1 1/2 cups chicken broth or stock

3 tbsp soy sauce (for sauce)

2 tbsp oyster sauce

1 tsp sugar

2 tbsp cornstarch mixed with 2 tbsp cold water for slurry

1 tsp toasted sesame oil to finish

3 scallions green onions, thinly sliced for garnish

Salt and freshly ground black pepper to taste

How to Make this

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1. Pat the pork dry, dice into bite sized pieces and toss with 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil and a little black pepper, let it marinate 10 to 15 minutes so it gets silky and browns better.

2. Whisk together the sauce in a bowl: 1 1/2 cups chicken broth, 3 tbsp soy sauce, 2 tbsp oyster sauce and 1 tsp sugar, set aside.

3. Mix the slurry: 2 tbsp cornstarch with 2 tbsp cold water, stir until smooth and keep handy.

4. Heat a wok or large skillet over high heat until very hot, add 2 tbsp vegetable oil, work in batches if needed so the pan isnt crowded, then add the pork in a single layer and stir fry quickly until just browned and nearly cooked through, about 2 to 3 minutes, remove pork to a plate.

5. Add a touch more oil if the pan looks dry, toss in the sliced onion and cook 1 to 2 minutes until starting to soften, then add the minced garlic and ginger and stir for 20 to 30 seconds until fragrant.

6. Add the carrots, celery and cabbage, stir fry on high 2 to 3 minutes so they stay crisp, then add green bell pepper if using, plus the drained water chestnuts and bamboo shoots and stir to combine.

7. Return the pork to the pan, pour in the prepared sauce, bring to a simmer so flavors meld, then add the rinsed bean sprouts and toss once or twice just to heat them through.

8. Give the cornstarch slurry a quick stir and pour it into the simmering pan while stirring, cook 30 seconds to a minute until the sauce thickens to a glossy brown coat, taste and adjust with salt and pepper if needed.

9. Remove from heat, drizzle 1 tsp toasted sesame oil over everything, sprinkle with the thinly sliced scallions and serve right away over steamed rice or noodles, eat while its hot and crisp.

Equipment Needed

1. Wok or large heavy skillet (for really hot, quick cooking)
2. Sharp chefs knife and a cutting board, for dicing pork and slicing veg
3. Two mixing bowls, one for the marinade and one for the sauce
4. Measuring cups and measuring spoons, for broth, soy and cornstarch
5. Whisk or fork, to blend the sauce and the slurry
6. Spatula or wooden spoon plus a pair of tongs, to stir fry and move the pork
7. Small bowl or cup and a spoon, just for the cornstarch slurry
8. Colander or sieve to rinse drains and a plate to rest the cooked pork

FAQ

Q: How long should I marinate the pork and does it really matter? A: Marinate at least 15 minutes so the soy and cornstarch help tenderize and give a coating, but 30 minutes to 1 hour is better. Overnight is okay but the soy can make it a bit too salty if you go much longer.

Q: Can I swap the pork for chicken or tofu? A: Yes. Chicken breast or thigh works the same, just cut to similar size and watch cooking time. For tofu press it well, cube it, toss in a little cornstarch and pan fry till golden so it does not fall apart.

Q: How do I keep the vegetables crisp and not soggy? A: Use very high heat and cook quickly, add veggies in stages so softer ones go last, dont crowd the pan and drain any watery canned veg well. Toss in the bean sprouts at the end so they stay crunchy.

Q: My sauce is too thin or too thick, how do I fix it? A: If thin, simmer a minute then add the cornstarch slurry a little at a time and cook till glossy. If too thick, stir in warm chicken broth a tablespoon at a time till right. Dont add cold liquid all at once or it will seize up.

Q: Can I make Chop Suey ahead and reheat later? A: Yep, store in fridge for up to 3 days. Reheat quickly in a hot pan with a splash of broth so it doesnt dry out. Freezing is not great for the veggies, they get mushy.

Q: What should I serve it with and any quick garnish tips? A: Serve over steamed rice or plain noodles. Finish with the toasted sesame oil and sliced scallions for brightness, maybe a squeeze of lime if you like it tangy.

Chop Suey Recipe Substitutions and Variations

Pork tenderloin: swap with boneless chicken breast or thighs, thinly sliced flank or skirt steak, or firm/extra firm tofu if you want a vegetarian version.
Soy sauce (marinade/sauce): use tamari for gluten free, coconut aminos for soy free and milder flavor, or low sodium soy if you want less salt.
Oyster sauce: substitute hoisin for a sweeter note, vegetarian mushroom stir fry sauce or vegetarian “oyster” sauce, or mix soy sauce with a touch of fish sauce or Worcestershire for depth.
Cornstarch slurry: use arrowroot powder or tapioca starch for a clear glossy finish, or plain flour mixed with water if thats all you got (will be less glossy).

Pro Tips

1) Short marinating is all you need to make the pork tender and help it brown. Don’t marinate forever or the texture gets weird, just enough so the surface gets slick and will sear nicely.

2) Get your pan screaming hot and work in small batches so the meat sears instead of steams. If you crowd the pan everything releases water and you end up with boiled meat and soggy veg, so let the pork get a quick brown crust then set it aside.

3) Prep everything before you start cooking, sauce and slurry included. Once the stir fry goes, it moves fast, so chop, mix and have that cornstarch slurry smooth and nearby so you can add it quickly and avoid lumps.

4) Add delicate stuff last and finish off with toasted sesame oil and fresh scallions just before serving. Taste at the end and only then adjust salt or pepper, cause the sauce concentrates as it thickens and you might over season earlier.