Veggie-Loaded Pork (or Beef) Chop Suey

Chinese Chop Suey

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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: serves 6
Nutritional Guidelines (per serving)
339 Calories
16g Fat
20g Carbs
28g Protein
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Nutrition Facts
Servings: serves 6
Amount per serving
Calories 339
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 33%
Cholesterol 76mg 25%
Sodium 398mg 17%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Protein 28g
Calcium 251mg 19%
*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 may have been inspired by the ​stir-fried vegetables Chinese farmers used to eat after a long day working in the fields. Pork chop suey is primarily a vegetable dish; the meat is added for extra flavor.


  • 1 pound pork (or beef, don't use pork chops as they are too dry)
  • For the Marinade:
  • 1 teaspoon soy sauce
  • 1 to 2 teaspoons oyster sauce
  • 1 teaspoon salt
  • Black pepper to taste
  • 1 pinch cornstarch (under 1 teaspoon)
  • For the Sauce:
  • 4 tablespoons water (or chicken broth)
  • 2 teaspoons oyster sauce
  • 3/4 to 1 teaspoon cornstarch
  • For the Stir Fry:
  • 2 small bunches bok choy (can substitute broccoli if desired)
  • 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 bell pepper (green)
  • 2 stalks celery
  • 1 onion
  • 1/2 pound snow peas (optional)

Steps to Make It

  1. Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 to 15 minutes. 

  2. While pork is marinating, prepare vegetables and sauce.

  3. For sauce: Whisk together the sauce ingredients and set aside.

  4. For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally.

  5. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

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

  7. Heat wok and add oil. When the oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.

  8. Reheat wok and add more oil. When the oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. 

  9. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.

  10. Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.