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Easy Chop Suey Recipe
Pork Chop Suey is a one skillet stir-fry recipe made with fresh ingredients including juicy pork and tender-crisp veggies tossed in a rich savory and subtly sweet brown sauce. This dish is delicious served over rice and ready in under 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 257 kcal
Course:
Dinner
Cuisine:
Chinese , American
Ingredients
For the pork
- 1 pound pork tenderloin cut in ¼” pieces
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
For the vegetables
- 1 tablespoon vegetable oil
- 1 medium carrot thinly sliced
- 1 medium yellow onion sliced
- 1 cup broccoli florets
- ¼ cup green onions sliced, white and green parts
For the Chop Suey Sauce
- 1 tablespoon cornstarch
- ½ cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
Instructions
- If serving with rice, cook 1 cup of dry rice per package directions.
- In a medium bowl, combine pork, cornstarch, salt, and pepper.
Cup of Yum
Cook the pork:
- Heat the oil in a large skillet or wok over medium-high heat and sear pork for 2-3 minutes then stir and cook for an additional 2-3 minutes. Remove the pork from the pan with a slotted spoon or tongs and and place in a bowl without the grease.
Cook the vegetables:
- In the same pan skillet, heat another tablespoon of oil over on medium heat and add the carrots and onions and saute for 2 minutes.
- Then add in the broccoli and green onions and sauté for an additional 2-3 minutes.
- Add the cooked pork back into the skillet.
Make the Chop Suey Sauce:
- Add the cornstarch to a medium bowl and slowly pour in the chicken broth, stirring until the cornstarch has dissolved completely
- Add in the oyster sauce, soy sauce, sugar and sesame oil and mix completely.
- Then pour the sauce over the pork and vegetables and cook for .
- Simmer over medium-low heat until the sauce thickens
- Serve over rice, rice noodles or lo-mein noodles.
Notes
- Add additional veggies like red bell peppers or green bell peppers, bean sprouts, bamboo shoots, celery, zucchini, snow peas, or mushrooms.
- Use fresh or frozen broccoli florets.
- Use white or brown sugar in the sauce.
- How to store leftovers
- Refrigerate - store in an airtight container for up to 4 days.Freeze - Allow to cool completely and freeze in an airtight container for up to 2 months.Reheat - in the microwave on a microwave safe plate for 45 seconds to 1 minute then stir heat for an additional 15-30 seconds if needed until heated through.
Nutrition Information
Serving
1serving
Calories
257kcal
(13%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
74mg
(25%)
Sodium
563mg
(23%)
Potassium
659mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2755IU
(55%)
Vitamin C
24mg
(27%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257
% Daily Value*
| Serving | 1serving | |
| Calories | 257kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 563mg | 23% |
| Potassium | 659mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2755IU | 55% |
| Vitamin C | 24mg | 27% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.