Chop Suey

Name: Chop Suey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. lean pork; 1 large sliced onion; 3 stalks celery; 2 Tbsp. soy sauce; 1/2 tsp. molasses; salt and pepper to taste; 2 Tbsp. cornstarch; 2 c. bean sprouts; 1 1/2 c. water or chicken broth; cooked rice

Eats Now Editorial Team · 615 kcal · Meat & Poultry

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Chop Suey – a delicious recipe with lean pork, onion, stalks celery, soy sauce, molasses, salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 lb. lean pork
1 large sliced onion
3 stalks celery
2 Tbsp. soy sauce
1/2 tsp. molasses
salt and pepper to taste
2 Tbsp. cornstarch
2 c. bean sprouts
1 1/2 c. water or chicken broth
cooked rice

1
Brown onion and meat.
2
Add celery and bean sprouts.
3
Mix chicken broth or water with soy sauce, molasses, salt and pepper. Add to mixture in skillet.
4
Simmer until vegetables are just done. Mix cornstarch with a little water.
5
Stir in.
6
Cook until thickened and bubbly hot.
7
Serve over rice on warmed plates.
8
My mother, Elsie Pflaum Wood, served this often.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. lean pork, 1 large sliced onion, 3 stalks celery, 2 Tbsp. soy sauce, and more.

Yes, Chop Suey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
615 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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