Chop Suey with Pork
Savor the vibrant flavors and textures of this classic Chop Suey with Pork, a stir-fry dish loaded with fresh, colorful vegetables and tender pork loin strips. Marinated in soy sauce and cornstarch for a silky texture, the pork is perfectly complemented by a medley of crisp cabbage, crunchy bean sprouts, and julienned carrots, all brought together in a savory sauce enriched with oyster sauce and sesame oil. This quick and easy Asian-inspired recipe is ready in just 35 minutes, making it perfect for busy weeknights. Serve it over steamed white rice or noodles for a hearty, wholesome meal the whole family will love. Packed with flavor and nutrients, this one-pan dish is a must-try for fans of delicious, homemade takeout-style fare!
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Recipe Information
Ingredients
- 450 grams Pork loin
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 2 units Celery stalks, sliced diagonally
- 2 cups Cabbage, shredded
- 1 cup Bean sprouts
- 1 cup Chicken or vegetable stock
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- Salt, to taste
- Black pepper, to taste
- Cooked white rice or noodles (optional, for serving)
Instructions
Slice the pork loin into thin strips and place them in a bowl.
In the bowl with the pork, add 2 tablespoons of soy sauce and 2 teaspoons of cornstarch. Mix well and let marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated pork to the wok and stir-fry until the pork is browned and cooked through, about 4–5 minutes. Remove the pork from the wok and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
Add the minced garlic and sliced onion to the wok, and stir-fry for about 30 seconds until fragrant.
Add the carrot, celery, and cabbage to the wok. Stir-fry for 3–4 minutes until the vegetables begin to soften.
Stir in the bean sprouts and cooked pork, combining everything well.
In a small bowl, mix the chicken or vegetable stock, the remaining 1 tablespoon of soy sauce, oyster sauce, sugar, and sesame oil.
Pour the sauce mixture into the wok and stir everything together to coat the ingredients evenly. Allow it to cook for another 2–3 minutes until the vegetables are tender-crisp and the sauce slightly thickens.
Taste and season with additional salt and black pepper, if desired.
Serve the Chop Suey hot over cooked white rice or noodles, if using.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 356 mg | 118% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 25.6 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3371 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
