Pork Chop Suey
Transform your weeknight dinner routine with this vibrant and flavorful Pork Chop Suey, a classic Chinese-American stir-fry that's bursting with fresh, crisp vegetables and tender marinated pork. This quick 35-minute recipe combines juicy pork chops coated in a savory blend of soy sauce, oyster sauce, and sesame oil with a colorful medley of bean sprouts, bamboo shoots, carrots, and water chestnuts. Cooked in a single wok or skillet, its rich sauce comes together beautifully with the addition of chicken broth, offering a tangy, silky finish. Perfectly served over fluffy rice and garnished with green onions, Pork Chop Suey is a deliciously wholesome meal that's easy to make and perfect for satisfying your cravings for takeout-style comfort food at home!
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Recipe Information
Ingredients
- 1 pound Boneless pork chops
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 3 stalks Celery stalks, sliced
- 1 large Carrot, julienned
- 2 cups Bean sprouts
- 1 cup Bamboo shoots, sliced
- 1 cup Water chestnuts, sliced
- 1 cup Chicken broth
- 2 Green onions, chopped
- 4 servings Cooked rice
Instructions
Thinly slice the boneless pork chops into bite-sized strips.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch. Add the sliced pork and toss to coat. Let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over medium-high heat. Stir-fry the pork until it is browned and cooked through, about 4-5 minutes. Remove the pork from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic for 30 seconds until fragrant, then add the onion, celery, and carrot. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the bean sprouts, bamboo shoots, and water chestnuts. Stir-fry for another 2 minutes.
Pour the chicken broth into the wok and bring it to a simmer. Return the cooked pork to the wok and mix with the vegetables.
Cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Garnish with chopped green onions and serve immediately over cooked rice.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 44.1 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 6270 mg | 133% | |
*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.
