Veggie-Loaded Pork (or Beef) Chop Suey

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Rhonda Parkinson
Updated 04/01/21
Bowls of pork and vegetable chop suey

The Spruce Eats / Maxwell Cozzi
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
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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.

Ingredients

  • 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

  • 1/2 pound snow peas, optional

  • 2 tablespoons vegetable oil (divided)

Steps to Make It

Marinate the Pork

  1. Gather the pork and marinade ingredients.

    Ingredients for pork marinade

    The Spruce Eats / Maxwell Cozzi

  2. Cut the pork into thin strips.

    A plate of sliced raw pork

    The Spruce Eats / Maxwell Cozzi

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

    A bowl of marinade

    The Spruce Eats / Maxwell Cozzi

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

    A bowl of raw pork slices in marinade

    The Spruce Eats / Maxwell Cozzi

Make the Sauce

  1. Gather the sauce ingredients.

    Ingredients for chop suey sauce

    The Spruce Eats / Maxwell Cozzi

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

    A bowl of chop suey sauce

    The Spruce Eats / Maxwell Cozzi

Prep the Vegetables

  1. Gather the remaining stir fry ingredients.

    A cutting board with various vegetables

    The Spruce Eats / Maxwell Cozzi

  2. Cut bamboo shoots into thin strips.

    A cutting board with thin slices of bamboo shoots

    The Spruce Eats / Maxwell Cozzi

  3. Slice the mushrooms and water chestnuts.

    A cutting board with sliced mushrooms and water chestnuts

    The Spruce Eats / Maxwell Cozzi

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

    A cutting board with sliced green bell pepper

    The Spruce Eats / Maxwell Cozzi

  5. Separate the stalks of the bok choy.

    A cutting board with bok choy stalks

    The Spruce Eats / Maxwell Cozzi

  6. Cut the stalks diagonally and the leaves across.

    A cutting board with sliced bok choy

    The Spruce Eats / Maxwell Cozzi

  7. Cut the celery diagonally.

    A cutting board with sliced celery

    The Spruce Eats / Maxwell Cozzi

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

    A cutting board with sliced onion

    The Spruce Eats / Maxwell Cozzi

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

    A cutting board with various sliced vegetables

    The Spruce Eats / Maxwell Cozzi

Make the Stir-Fry

  1. Gather all ingredients.

    Ingredients to make pork chop suey

    The Spruce Eats / Maxwell Cozzi

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

    A wok with oil

    The Spruce Eats / Maxwell Cozzi

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

    A wok with pork cooking

    The Spruce Eats / Maxwell Cozzi

  4. 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.

    A wok with vegetables cooking

    The Spruce Eats / Maxwell Cozzi

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

    A wok with a variety of vegetables cooking

    The Spruce Eats / Maxwell Cozzi

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

    A wok with vegetables cooking

    The Spruce Eats / Maxwell Cozzi

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

    A wok with a well of sauce surrounded by vegetables

    The Spruce Eats / Maxwell Cozzi

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

    A wok with pork and vegetable chop suey

    The Spruce Eats / Maxwell Cozzi