CLASSIC PORK CHOP SUEY
- Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
- Add broth cook till heated through.
- Combine soy sauce and cornstarch and add to vegetable mixture.
- Cook and stir till thick and bubbly.
- Serve over rice or crispy noodles and sprinkle with pork.
Nutrition Facts : Calories 127.9, Fat 7.4, SaturatedFat 1, Sodium 588.3, Carbohydrate 13, Fiber 2.3, Sugar 4.7, Protein 3.9
- Preheat the oven to 375 degrees F.
- Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
- In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
- Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
- Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
- Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
- Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
- Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
PORK CHOP SUEY
Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.
Provided by Peg1933
Yield 6-8 serving(s)
Number Of Ingredients 13
- If you have a pressure cooker, it does wonders in tenderizing the pork.
- Cut pork into 1/2 inch cubes.
- Slice celery thin on diagonal.
- Slice onion into long slivers.
- Slice mushrooms into small hunks.
- Open cans of broth and bean sprouts.
- Mix corn starch into water.
- Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
- Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
- Stir and add onion, celery, then mushrooms.
- Sprinkle in white pepper.
- Let cook over medium heat, stirring often, until celery and onion slivers are tender.
- Add chicken broth, soy sauce and bean sprouts.
- Now add the molassas, and stir.
- Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
- Cover pot and simmer for at least an hour.
- If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
- Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
- When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
- Bring up heat just to the boil while stirring.
- Lower heat and let "cook" for about 15 minutes.
- Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
- I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
- The chop suey freezes well.
Nutrition Facts : Calories 338.7, Fat 13, SaturatedFat 5, Cholesterol 66.3, Sodium 1417.9, Carbohydrate 28.4, Fiber 4.5, Sugar 17.1, Protein 31
PORK CHOP SUEY
Make this chop suey recipe as written or feel free to swap other veggies you have on hand-it's an adaptable recipe that lends itself well to a fridge clean-out meal. Serve over rice or noodles.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Chop Recipes
Number Of Ingredients 11
- Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
- Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 20.6 g, Cholesterol 73.7 mg, Fat 9.8 g, Fiber 2.7 g, Protein 28.2 g, SaturatedFat 1.4 g, Sodium 611.2 mg, Sugar 12.7 g
AMERICAN CHOP SUEY
Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
Provided by Food Network
Yield Serves 8
Number Of Ingredients 15
- 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
- 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
- 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.
PORK CHOP SUEY
I make this fast recipe often for weekday dinners. There are never any leftovers when this is the featured fare.
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 11
- In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1130mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
PORK CHOP SUEY
- In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
- Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.
- To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
- To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
- Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.
- Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.
- Remove from heat.
- Garnish with green onions and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 11 g, Protein 27 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 620 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
PORK CHOP SUEY
- Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
- Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 13.6 g, Cholesterol 42.2 mg, Fat 8.4 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 2.1 g, Sodium 711.6 mg, Sugar 2.3 g
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Number Of Ingredients 12
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin
Provided by Taste of Home
Yield 4-6 servings.
Number Of Ingredients 8
- In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY
Here's what you need: oil, broccoli, carrot, cauliflower, string bean, onion, ginger, garlic, cabbage, bell pepper, snow peas, pork belly, shrimp, water, soy sauce, oyster sauce, salt, pepper
Provided by Vince Dacanay
Yield 3 servings
Number Of Ingredients 18
- Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
- In the same oil, cook shrimp and once cooked, set aside.
- In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
- Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
- Stir in soy and oyster sauce and season to taste with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 720 calories, Carbohydrate 60 grams, Fat 46 grams, Fiber 21 grams, Protein 25 grams, Sugar 26 grams
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Top Asked Questions
What is a chop suey recipe?This chop suey recipe is a quick and easy stir-fry that can be on the table in no time. You can substitute your favorite choice of meat for the pork or add different vegetables if you want to make it your own. Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife.
What are the ingredients in a Pork Chop Suey?Ingredients 1-1/2 pounds pork chop suey meat 2 tablespoons vegetable oil 1 cup sliced onion 2-1/2 cups water 1-1/2 cups sliced celery 1 can (4 ounces) mushroom stems and pieces, drained 2 chicken bouillon cubes 1 teaspoon ground ginger 1/4 cup cornstarch 1/4 cup soy sauce Hot cooked rice or mashed potatoes
How to make Chinese stir fry pork Choy?Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm. Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk.
Can you substitute pork for Chop Suey in stir fry?This chop suey recipe is a quick and easy stir-fry that can be on the table in no time. You can substitute your favorite choice of meat for the pork or add different vegetables if you want to make it your own. Trim fat from pork; cut into 1-inch pieces.