Chop Suey Recipe – Eats Now

Name: Chop Suey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 teaspoons Chinese cooking wine or dry sherry; 1 teaspoon sugar; 1/4 teaspoon red pepper flakes; 2 teaspoons cornstarch; 1 pound pork tenderloin, cut into thin strips; 1/2 cup chicken stock or water; 4 teaspoons minced garlic; 1 cup thinly sliced yellow onions; 3/4 cup thinly sliced red bell peppers; 3/4 cup thinly sliced celery; 6 ounces fresh shiitake mushrooms, stems removed, wiped clean and thinly sliced; 4 ounces mung bean sprouts, well rinsed and patted dry; 1 (5-ounce) can water chestnuts, well drained and thinly sliced; 1/2 teaspoon Chinese hot chili paste; Cooked egg noodles or white rice, accompaniment; Green onions, finely sliced, garnish

Servings: persons

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Chinese cooking wine or dry sherry
1 teaspoon sugar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 pound pork tenderloin, cut into thin strips
1/2 cup chicken stock or water
4 teaspoons minced garlic
1 cup thinly sliced yellow onions
3/4 cup thinly sliced red bell peppers
3/4 cup thinly sliced celery
6 ounces fresh shiitake mushrooms, stems removed, wiped clean and thinly sliced
4 ounces mung bean sprouts, well rinsed and patted dry
1 (5-ounce) can water chestnuts, well drained and thinly sliced
1/2 teaspoon Chinese hot chili paste
Cooked egg noodles or white rice, accompaniment
Green onions, finely sliced, garnish

1
In a large bowl, combine 1 tablespoon of the oyster sauce, the soy sauce, 1 teaspoon of the wine, sugar, pepper flakes and 1 teaspoon of the cornstarch, whisking to dissolve the cornstarch.
2
Add the pork and toss to coat.
3
Marinate for 15 to 30 minutes.
4
In another bowl, make the sauce by combining the remaining tablespoon oyster sauce, 1 teaspoon wine, 1 teaspoon cornstarch, and the chicken broth, whisking to dissolve the cornstarch.
5
Set aside.
6
Place a large wok over high heat until hot.
7
Add the oil, swirling to coat the sides and bottom.
8
Add the garlic and cook for 10 seconds.
9
Add the pork and stir-fry until lightly browned, about 2 minutes.
10
Add the onions and peppers and stir-fry for 1 minute.
11
Add the celery and the mushrooms and stir-fry for 1 minute.
12
Add the bean sprouts and water chestnuts, stir to mix well and cook until crisp-tender.
13
Make a well in the center and add the sauce and chili paste.
14
Cook, stirring, until the sauce boils and thickens and the pork is cooked through, 1 to 2 minutes.
15
Remove from the heat and serve over noodles or white rice.
16
Garnish with green onions and serve.

402

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

You need 18 ingredients. The key ingredients include: 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 2 teaspoons Chinese cooking wine or dry sherry, 1 teaspoon sugar, and more.

Yes, Chop Suey falls under the Seafood 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.

Chop Suey

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