Main dishes
Homemade pork chop suey with vegetables and soy
Pork chop suey with vegetables, ginger and a light soy sauce. Ready in 45 minutes, with balanced amounts and a sauce thickened with cornstarch.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Chinese American
Ingredients
Main ingredients
For the sauce
Main ingredients
Method
Prepare cuts and sauce
Cut pork into 1.5–2 cm pieces, carrot into thin slices, and peppers and cabbage into strips. Slice mushrooms. Mix soy, sugar, ginger and 170 ml water; reserve 30 ml.
Brown the pork
Heat half the oil in a wide pan over medium-high heat. Brown pork in two batches for 3–4 minutes each. Remove to a clean plate; it finishes cooking later.
Stir-fry the vegetables
Add remaining oil. Stir-fry chopped onion and garlic for 1 minute, carrot for 2, peppers and mushrooms for 2, then cabbage for 1–2 minutes. Avoid crowding the pan.
Add pork and sauce
Return pork and its juices. Add the soy mixture and simmer gently for 3–4 minutes. Check at least 63°C/145°F in the thickest piece; continue cooking if needed.
Thicken the sauce
Dissolve cornstarch in the reserved 30 ml cold water. Pour in while stirring and boil for 1–2 minutes until glossy and coating a spoon. Add pepper.
Rest and serve
Turn off the heat and rest for at least 3 minutes before eating. Divide into four portions and sprinkle with sesame. Rice is not included in the ingredients or nutrition.
The step photos are illustrative.
Notes
Texture and technique
Prepare everything first. With a small pan, cook vegetables in batches and combine at the end. Loosen overly thick sauce with water, one tablespoon at a time.
Variations and allergens
Contains soy and sesame; soy sauce often contains wheat. Check labels. Chicken needs 74°C/165°F if replacing pork, rather than 63°C/145°F. The substitution changes nutrition.
Storage
Refrigerate leftovers within 2 hours in shallow containers. Keep for up to 3 days and reheat to 74°C/165°F.
Nutrition facts
1/4 of the recipe
- Protein
- 30.8 g
- Carbohydrates
- 17.9 g
- Fat
- 13.2 g
Estimated per serving using the listed amounts. Brands and adjustments change the values. Includes all the sauce and sesame, without rice. Soy sauce and the pork cut vary between products.
Reference source: USDA FoodData Central; generic ingredient profiles
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Chop suey is a Chinese American-style stir-fry combining meat, vegetables and a light sauce. Prepare every ingredient before heating the pan so you can add the slower-cooking vegetables first and cabbage last. Brown the meat in batches to avoid steaming it in its juices. Mix cornstarch with cold water before adding it to the pan; it thickens as the sauce boils. A wide pan helps ingredients cook evenly while keeping some bite in the vegetables. Rice is an optional side and is not part of the recipe.
Frequently asked questions
Can I use chicken?
Yes, but its centre must reach 74°C/165°F. Adjust timing to piece size; the nutrition shown uses lean pork.
Why does the sauce have lumps?
Dissolve cornstarch in cold water first. Stir as you pour it in and boil for 1–2 minutes to thicken.
Can I change the vegetables?
Yes. Keep similar weights and add firmer vegetables first. Avoid overcrowding the pan.
