Chop Suey

Western.Chefs's picture

Sep. 16, 2011


Vegetable oil 2 Tablespoon
Boneless pork loin 1 Pound , trimmed and cut into thin strips
Shredded green cabbage 4 Cup (64 tbs)
Yellow onions 2 Medium , thinly sliced
Sliced celery 1 1/2 Cup (24 tbs)
Sweet red pepper strips 2 Cup (32 tbs)
Minced fresh ginger 1 Tablespoon
Garlic 2 Clove (10 gm) , minced
Black pepper 1/4 Teaspoon
Sliced fresh mushrooms 1 1/2 Cup (24 tbs)
Canned sliced water chestnuts 1 Cup (16 tbs)
Bean sprouts 1 Cup (16 tbs) (fresh / canned, drained)
Chicken stock/Low sodium chicken broth 1 Cup (16 tbs)
Reduced sodium soy sauce 3 Tablespoon
Rice wine/Chicken stock 2 Tablespoon (sake)
Cornstarch 2 Tablespoon
Cooked long grain white rice 6 Cup (96 tbs) (hot)


1. In a wok or deep 12-inch skillet, heat 1 tablespoon of the oil over moderately high heat. Add the pork and stir-fry for 5 minutes. Using a slotted spoon, transfer to a plate and keep warm.

2. Heat the remaining 1 tablespoon of oil in the wok; add the cabbage, onions, celery, sweet red pepper, ginger, garlic, and black pepper. Stir-fry for 5 minutes or just until the cabbage starts to wilt. Add the mushrooms, water chestnuts, and bean sprouts and stir-fry 3 minutes more, then stir in the cooked pork.

3. In a small bowl, whisk the stock with the soy sauce, wine, and cornstarch; stir the mixture into the wok. Increase the heat to high, bring to a boil, and cook, uncovered, for 1 minute or until the sauce thickens. Place the rice in a large shallow bowl and spoon the Chop Suey on top. Serve with Tomato Aspic.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 833Calories from Fat 146

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 629 mg26.21%

Total Carbohydrates 121 g40.3%

Dietary Fiber 11 g44%

Sugars 11 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet