Veggie-Loaded Pork (or Beef) Chop Suey

Pork Chop Suey

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Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
307 Calories
19g Fat
9g Carbs
25g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 307
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 26%
Cholesterol 79mg 26%
Sodium 599mg 26%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 25g
Vitamin C 48mg 239%
Calcium 90mg 7%
Iron 3mg 14%
Potassium 787mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

While chop suey as we know it is an American-Chinese creation, and not an authentic Chinese dish, it is a takeout menu favorite that can be easily made at home. The dish may have been inspired by the ​stir-fried vegetables Chinese farmers used to eat after a long day of working in the fields. Pork chop suey is primarily a vegetable dish—the meat is added for extra flavor. The best cut of pork for stir-fry is tenderloin; don't use pork chops as they are too dry. If using beef, choose flank or skirt steak.

Feel free to swap out or add other vegetables to your liking, but make sure to cut into equal sizes and add to the stir-fry at the right stage. Firmer and denser vegetables (like broccoli and cauliflower) will take longer to cook than a more tender variety such as leafy greens and bean sprouts.


  • 1 pound pork (or beef)

For the Marinade:

  • 1 teaspoon soy sauce

  • 1 to 2 teaspoons oyster sauce

  • 1 teaspoon salt

  • Black pepper to taste

  • Pinch of cornstarch

For the Sauce:

  • 1/4 cup water (or chicken broth)

  • 2 teaspoons oyster sauce

  • 3/4 to 1 teaspoon cornstarch

For the Stir Fry:

  • 1/2 cup bamboo shoots (rinsed)

  • 1/2 pound mushrooms (washed and patted dry with a paper towel)

  • 1/2 cup water chestnuts (fresh if possible)

  • 1 large green bell pepper

  • 2 small bunches bok choy (can substitute broccoli)

  • 2 ribs celery

  • 1 medium onion

  • Optional:

    1/2 pound snow peas

  • 2 tablespoons vegetable oil (divided)

Steps to Make It

Marinate the Pork

  1. Cut the pork into thin strips.

  2. In a bowl large enough to hold the pork, combine the marinade ingredients, adding the cornstarch last.

  3. Place the pork in the mixture and marinate for 10 to 15 minutes. 

Make the Sauce

  1. Whisk together the sauce ingredients in a bowl and set aside.

Prep the Vegetables

  1. Cut bamboo shoots into thin strips.

  2. Slice the mushrooms and water chestnuts.

  3. Cut the green pepper in half, remove the seeds, and slice diagonally.

  4. Separate the stalks of the bok choy.

  5. Cut the stalks diagonally and the leaves across.

  6. Cut the celery diagonally.

  7. Cut the onion in half, peel, and slice thinly.

  8. Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

Make the Stir-Fry

  1. Heat a wok or heavy skillet and add 1 tablespoon of the oil.

  2. When the oil is shimmering, add the pork. Stir-fry until any redness is gone. Remove and set aside.

  3. Reheat wok and add remaining oil. When the oil is shimmering, stir-fry the vegetables, beginning with the onion, celery, and bell pepper. Cook for 2 to 3 minutes.

  4. Add the mushrooms, bok choy stalks, and snow peas, if using. Stir-fry for another 2 to 3 minutes.

  5. Add the bamboo shoots, water chestnuts, and bok choy leaves and stir-fry for another 2 to 3 minutes.

  6. Make a well in the center and gradually add the sauce, stirring to thicken.

  7. Once it has boiled, stir to mix the sauce through the pork and vegetables.

  8. Serve hot and enjoy.