Pork Beef or Chicken Chop Suey
Pork, Beef, or Chicken Chop Suey is a vibrant and flavorful stir-fry dish that showcases tender protein, crunchy vegetables, and a savory sauce in perfect harmony. Quick to prepare, this one-pan meal lets you customize the star ingredient—choose between thinly sliced pork, beef, or chicken—before wok-tossing it with aromatic garlic and ginger, crisp celery, carrots, cabbage, and bean sprouts. Water chestnuts add a delightful crunch, while a rich sauce made with soy, oyster, and sesame oil ties everything together beautifully. Serve over fluffy white rice or noodles for a complete meal that’s satisfying, versatile, and loaded with umami. Perfect for weeknight dinners, this Chinese-American classic is a crowd-pleaser and great for using up fresh vegetables.
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Recipe Information
Ingredients
- 1 lb Pork, Beef, or Chicken (thinly sliced)
- 3 tbsp Soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 large Onion (sliced)
- 2 stalks Celery (sliced diagonally)
- 1 medium Carrot (peeled and julienned)
- 2 cups Cabbage (shredded)
- 1 cup Bean sprouts
- 1 can Water chestnuts (sliced)
- 1 cup Chicken or vegetable broth
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 2 stalks Green onions (sliced for garnish)
- 4 servings Cooked white rice or noodles (optional, for serving)
Instructions
In a medium bowl, combine the sliced pork, beef, or chicken with 1 tablespoon of soy sauce and the cornstarch. Mix well to coat and set aside to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Stir-fry the marinated protein for 3-5 minutes until browned and cooked through. Remove from the wok and set aside.
Add another tablespoon of vegetable oil to the wok, then stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the onion, celery, and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
Add the cabbage, bean sprouts, and water chestnuts. Stir-fry for another 2 minutes until the cabbage wilts slightly.
Return the cooked protein to the wok, mixing everything together.
In a small bowl, combine the chicken or vegetable broth, remaining 2 tablespoons of soy sauce, oyster sauce, and sesame oil. Pour the sauce into the wok and stir well. Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients.
Taste and adjust seasoning, if needed. Remove from heat.
Garnish with sliced green onions and serve immediately over cooked white rice or noodles, if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1087 mg | 23% | |
*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.
