Growing up, I often asked for this pork chop suey for my birthday dinner — it’s that good. Tender pork, crisp vegetables, and a savory sauce make this stir-fry a family favorite.
It’s flexible, a great way to use up vegetables in the fridge, and quick enough for busy weeknights.
I’m always on the lookout for dinners that are packed with vegetables so I don’t need extra side dishes. For years I avoided making chop suey because I worried my kids would refuse the bean sprouts — but the first time I tried, they loved it.
Chop suey is a Chinese-American stir-fry typically made with meat (chicken, pork, or beef) and a mix of vegetables such as bean sprouts, celery, cabbage, and onion. Everything is cooked in a savory sauce often based on soy sauce and thickened with cornstarch, and it’s commonly served over rice. The name “chop suey” means odds and ends, which reflects its adaptable nature.
Chop suey usually has a thicker sauce and is served over rice, while chow mein always includes noodles that are mixed with the meat and vegetables. Chop suey is very flexible and forgiving with ingredients; chow mein is a more specific noodle-based dish.
HOW TO MAKE CHOP SUEY WITH PORK
- PREP – Cut the pork chops into 1″ cubes. Wash and slice the celery, onion, and mushrooms.
- BROWN THE MEAT – Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the cubed pork and cook until browned, about 3–4 minutes. Add the minced garlic during the last 30 seconds. Stir in 1/4 cup soy sauce, 1 1/4 cups water, and 2 teaspoons chicken bouillon; simmer uncovered over medium heat for 5–8 minutes.
- COOK THE VEGETABLES – Add the sliced celery and onion and simmer 5 minutes. Stir in the bean sprouts, water chestnuts, sugar snap peas, and mushrooms. Cook until the sauce comes to a boil.
- THICKEN THE SAUCE – In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Add it to the skillet and stir until the sauce is thick and bubbly.
- SERVE – Serve the chop suey over hot cooked white rice. If you like, top with green onions or crunchy chow mein noodles for texture.
How to store leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or warm gently on the stove with a splash of water to loosen the sauce. I recommend storing the rice and chop suey separately to preserve texture.
You can freeze leftovers, but vegetables may become soft. If you prefer crisp vegetables, refrigerate and eat within a few days.
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
- Instant Pot Honey Garlic Chicken
PORK CHOP SUEY RECIPE
Chop Suey with Pork
Kara
Pin Recipe
Equipment
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Large skillet or frying pan with lid
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Spatula or wooden spoon
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Small bowl for cornstarch slurry
Ingredients
- 1 Tbsp vegetable oil
- 1 pound boneless pork chops, cubed
- 1 clove garlic, minced
- ¼ cup soy sauce
- 1 ¼ cups water
- 2 tsp chicken bouillon
- 1 ½ cups sliced celery
- 1 onion, cut into wedges
- 6 oz bean sprouts (about 2 cups)
- 8 oz canned sliced water chestnuts
- 6 oz sugar snap peas (about 2 cups)
- ⅔ cup sliced mushrooms
- 2 Tbsp cornstarch
- 2 Tbsp cold water (for slurry)
Instructions
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Cut the pork into 1-inch cubes. Wash and slice the celery, onion, and mushrooms.
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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.
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Stir in the soy sauce, 1 1/4 cups water, and chicken bouillon. Simmer for 5–8 minutes over medium heat.
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Add the celery and onion and simmer another 5 minutes.
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Stir in the bean sprouts, water chestnuts, sugar snap peas, and mushrooms. Bring to a boil, stirring often.
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Whisk the cornstarch and 2 tablespoons cold water in a small bowl. Pour into the skillet and cook, stirring, until the sauce is thick and bubbly.
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Serve over hot cooked rice. Garnish with green onions or crunchy chow mein noodles if desired.
Notes
- If you prefer softer vegetables, cook them a bit longer in the sauce. For crisper veggies, add them later and reduce cooking time.
- Swap or omit any vegetables to suit your family’s tastes — this recipe is very forgiving.
Nutrition
Let us know how it was!
This pork chop suey has been a family favorite for decades. If you try it, please leave a comment and share how you liked it.