Li Hung's Chop Suey Recipe

Name: Li Hung's Chop Suey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces pork loin, sliced into thin pieces; 7 ounces fresh shrimp, peeled and deveined; 3 ½ tablespoons cornstarch; oil (for deep frying); 3 small green bell peppers, seeded and chopped; 3 tomatoes, julienned; 5 dried mushrooms; 2 green onions, cut into 1-inch pieces; 4 ounces peas, blanched for two minutes in boiling water (either fresh or frozen); 2 tablespoons oil; 1 (4 1/2 ounce) can bamboo shoots, drained; 3 ounces barbecued pork; 1 cup chicken broth (either your own or canned); 1 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon sake; 1 teaspoon salt; 1 teaspoon sesame oil

Servings: persons

5 ounces pork loin, sliced into thin pieces
7 ounces fresh shrimp, peeled and deveined
3 ½ tablespoons cornstarch
oil (for deep frying)
3 small green bell peppers, seeded and chopped
3 tomatoes, julienned
5 dried mushrooms
2 green onions, cut into 1-inch pieces
4 ounces peas, blanched for two minutes in boiling water (either fresh or frozen)
2 tablespoons oil
1 (4 1/2 ounce) can bamboo shoots, drained
3 ounces barbecued pork
1 cup chicken broth (either your own or canned)
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon salt
1 teaspoon sesame oil

1
Soak mushrooms in warm water until soft; remove stems and quarter caps.
2
Preheat oil for frying.
3
Mix two tablespoons cornstarch with a little water; dip pork and shrimp in mixture.
4
Fry in oil, but do not brown; drain and set aside.
5
Heat 2 tablespoons oil in wok or large skillet; saute bamboo shoots, peppers, tomatoes, mushrooms and onions for 3 minutes over high heat.
6
Add barbecued pork, fried pork and shrimp.
7
Stir in chicken broth, sugar, soy sauce, sake and salt; cover and cook over high heat for two minutes.
8
Mix remaining 1 1/2 tablespoons cornstarch in a little water; stir into chop suey.
9
Cook until mixture thickens.
10
Drop sesame oil on top; scatter peas over the surface and serve at once.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 5 ounces pork loin, sliced into thin pieces, 7 ounces fresh shrimp, peeled and deveined, 3 ½ tablespoons cornstarch, oil (for deep frying), and more.

Yes, Li Hung's 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.

That's it — enjoy your meal!

Li Hung's Chop Suey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions