Chop Suey Recipe


For Pork

  • 220 grams Pork loin (cut into 1/8-inch strips)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Potato starch
For Sauce
  • 3/4 cup Low-sodium chicken stock
  • 1 tablespoon Oyster sauce
  • 1 1/2 teaspoons Potato starch
  • 1/8 teaspoon Ground white pepper
  • Salt (to taste)
For Stir-Fry
  • 10 grams Garlic (~2 medium cloves, minced)
  • 8 grams Fresh ginger (peeled and minced)
  • 75 grams Celery (~1 rib, sliced at an angle)
  • 75 grams Onion (~1/2 small onions, sliced)
  • 75 grams Carrot (~ 1/2 carrot, julienned)
  • 140 grams Cabbage (~2 leaves, chopped)
  • 75 grams Snap peas (10 snap peas, trimmed and sliced)
  • 1 tablespoon Toasted sesame oil
For Noodles
  • 450 grams Fresh chow mein noodles (boiled according to package directions)
  • Sesame oil

Chop Suey Recipe


  1. Bring a large pot of salted water to a boil for the noodles. If you prefer serving this over rice, you can make rice instead.
  2. Marinating the pork with starch is the key to ensureing your Chop Suey is super flavorful.
  3. To marinate the pork, add the pork, Shaoxing, oyster sauce, and potato starch to a bowl and stir well to combine.
  4. A simple chicken-stock-based sauce for Chop Suey.
  5. To prepare the sauce, add the chicken stock, oyster sauce, potato starch, and white pepper to a bowl and stir to combine.
  6. When your vegetables are all chopped and ready, start boiling the noodles and heat a large frying pan or wok over high heat.
  7. Start your Chop Suey by sauteeing the garlic and ginger in sesame oil.
  8. Add 1 tablespoon of sesame oil to the pan along with the garlic and ginger, and fry until fragrant (20-30 seconds).
  9. Add onions, carrots and celery to your Chop Suey.
  10. Add the the celery, onion and carrots and stir-fry until the onions start to become translucent.
  11. Brown the marinated pork for your Chop Suey
  12. Make some space in the center of the pan and add the marinated pork. Press the pork out into a flat layer and let it brown a bit before stir-frying.
  13. Add the green veggies at the end of your Chop Suey stir-fry.
  14. When the pork is mostly cooked, add the cabbage and snap peas and stir-fry until the snap-peas are bright green.
  15. Drain the noodles when they're cooked and toss with a bit of sesame oil to keep them from sticking together.
  16. Finish the Chop Suey by adding the sauce and thickening.
  17. Give the sauce a stir and then add it to the pan. Boil the mixture until the sauce thickens. Adjust salt and pepper to taste.

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