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Pork Chop Suey
5 from 4 votes

Pork Chop Suey

This easy pork chop suey recipe guarantees tender juicy pork slices and crisp crunchy vegetables covered with a rich brown sauce that is well balanced. It is a perfect dish to use up your vegetable scraps from the fridge and make an inexpensive and delicious meal in under 30 minutes. {Gluten-Free Adaptable}

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 284 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Meat & marinade
  • 1 lb (450 g) pork loin , sliced against the grain into 1/4” (5 mm) thick pieces (or tenderloin)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon oyster sauce
  • 2 teaspoons peanut oil (or vegetable oil)
  • 2 teaspoons cornstarch
Sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon soy sauce or regular soy sauce, light
  • 1/2 teaspoon dark soy sauce (Optional)
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 1/2 teaspoon sesame oil
Stir Fry
  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
  • 1/2 white onion , sliced
  • 1 carrot sliced, small
  • 4 to 6 heads (10 oz / 280 g) baby bok choy , cut to bite-size pieces
  • 1 cup bean sprout

Instructions

    Cup of Yum
  1. Combine the pork, Shaoxing wine, oyster sauce and oil. Mix until the liquid is absorbed. Add the cornstarch and mix again to coat evenly. Marinate 15 minutes while preparing the rest of the ingredients.
  2. Combine the sauce ingredients except for the chicken broth and sesame oil. Mix to dissolve the sugar and cornstarch. Add the chicken broth and sesame oil and mix again. Set aside.
  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork in a single layer with minimal overlap. Cook without moving until the bottom turns golden, 2 minutes or so. Flip and cook until the pork is just cooked through, 1 minute or so. Transfer the pork to a large plate.
  4. Add the remaining tablespoon of oil to the pan. Add the garlic and onion and stir fry until fragrant, about 30 seconds.
  5. Add the carrots and bok choy. Stir fry for another minute, until the vegetables start to soften.
  6. Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan and stir a few times to mix well. Return the cooked pork to the pan and add the bean sprouts. Stir and cook until the sauce has thickened, 1 to 2 minutes. Serve hot as a main course.

Nutrition Information

Serving 1serving Calories 284kcal (14%) Carbohydrates 9.7g (3%) Protein 33.5g (67%) Fat 11.8g (18%) Saturated Fat 2.7g (14%) Cholesterol 82mg (27%) Sodium 348mg (15%) Potassium 834mg (18%) Fiber 1.4g (6%) Sugar 3.2g (6%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 284

% Daily Value*

Serving 1serving
Calories 284kcal 14%
Carbohydrates 9.7g 3%
Protein 33.5g 67%
Fat 11.8g 18%
Saturated Fat 2.7g 14%
Cholesterol 82mg 27%
Sodium 348mg 15%
Potassium 834mg 18%
Fiber 1.4g 6%
Sugar 3.2g 6%
Calcium 101mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.