Chop Suey

Chop Suey is a quick Chinese-American stir-fry that comes together in about 15 minutes from ingredients that you probably already have in your fridge. With flavorful marinated strips of pork, crisp celery, snap peas, onions, carrots, and cabbage stir-fried with a savory sauce, it's an easy, balanced one-plate meal and I'm going to show you the best way to make it.

Course Entree

Cuisine Chinese-American

Keyword noodles, stir-fry

Level Beginner

Main Ingredient Noodles, Pork, Vegetable

Diet Dairy-Free, Low Sugar

Prep Time 7

Cook Time 8

Total Time 15

Servings servings

Calories 539kcal

Author Marc Matsumoto

Equipment

Ingredients

for pork

200 grams pork chop or your favorite protein
1 tablespoon Shaoxing wine
1 tablespoon oyster sauce or ½ tablespoon soy sauce for plant-based
1 teaspoon potato starch

for sauce

¾ cup low-sodium chicken stock or vegetable stock
1 tablespoon oyster sauce or ½ tablespoon soy sauce for plant-based
2 teaspoons potato starch
¼ teaspoon ground white pepper
¼ teaspoon salt
1 teaspoon toasted sesame oil

for stir-fry

1 tablespoon vegetable oil
10 grams garlic ~2 medium cloves, minced
8 grams fresh ginger ¼-inch coin, peeled and minced
70 grams celery ~1 rib, sliced at an angle
70 grams onion ~½ small onions, sliced
70 grams carrot ~ ½ carrot, julienned
70 grams red bell pepper ~ ½ pepper, julienned
140 grams cabbage ~2 leaves, chopped
70 grams snap peas 10 snap peas, trimmed and sliced

for noodles

400 grams fresh chow mein noodles boiled according to package directions

Grams + US Cups - US Standard

Instructions

Bring a large pot of water to a boil for the 400 grams fresh chow mein noodles. If you prefer serving this over rice, you can make rice instead. The Chop Suey takes about 8 minutes to cook, so be sure you time your noodles or rice so that it's done around the same time as the stir-fry.
400 grams fresh chow mein noodles
To prep the 200 grams pork chop, cut it into ¼-inch strips and add it to a bowl with the 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, and 1 teaspoon potato starch to a bowl and stir well to combine.
200 grams pork chop, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 teaspoon potato starch
To prepare the sauce, add the ¾ cup low-sodium chicken stock, 1 tablespoon oyster sauce, 2 teaspoons potato starch, ¼ teaspoon ground white pepper, ¼ teaspoon salt, and 1 teaspoon toasted sesame oil to a bowl and whisk to combine.
¾ cup low-sodium chicken stock, 1 tablespoon oyster sauce, 2 teaspoons potato starch, ¼ teaspoon ground white pepper, ¼ teaspoon salt, 1 teaspoon toasted sesame oil
When your vegetables are all chopped and ready, heat a large frying pan over high heat.
Add the 1 tablespoon vegetable oil to the pan with the 10 grams garlic and 8 grams fresh ginger and fry until fragrant (about 20 seconds).
1 tablespoon vegetable oil, 10 grams garlic, 8 grams fresh ginger
Add the 70 grams celery, 70 grams onion, 70 grams carrot, and 70 grams red bell pepper and stir-fry until the onions become translucent.
70 grams celery, 70 grams onion, 70 grams carrot, 70 grams red bell pepper
Move the vegetables towards the edges of the pan to make room in the center and add the marinated pork. Press the pork out into a flat layer and let it brown on one side.
Stir-fry the pork in the center of the pan until it's mostly cooked through. Then continue stir-frying it together with the vegetables.
Add the 140 grams cabbage and 70 grams snap peas and stir-fry until the snap-peas are bright green.
140 grams cabbage, 70 grams snap peas
Give the sauce a stir and then add it to the pan. Boil the mixture until the sauce thickens. Adjust salt and pepper to taste.
Serve the Chop Suey over noodles or rice.

Video

Nutrition