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    Home » Recipes » Main Courses

    Traditional Chop Suey

    Published: May 19, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Jump to Recipe Print Recipe

    This traditional chop suey is loaded with tender pork or chicken, vegetables, soy sauce, and more and served on or next to fluffy white rice. It's so easy and so delicious.

    Overhead shot of plateful of traditional chop suey and white rice and a pair of chop sticks. plate is topped with sesame seeds and chopped chives.

    Chop suey is one of my favorite Asian dishes. I've always loved all the flavors and textures working together. With this recipe, I never have to order in to enjoy it.

    Traditional Chop Suey Ingredients

    This was inspired by my other chop suey recipe on this site and pairs well with this amazing egg roll recipe.

    Ingredients

    This recipe uses simple ingredients that you can easily find at your local grocery store.

    • Pork tenderloin or thinly sliced boneless, skinless chicken breast
    • Baking soda
    • Vegetable oil
    • Finely chopped garlic
    • Sliced yellow onoin
    • Bok choy cut into 1-inch pieces
    • Julienned carrots
    • Sliced water chestnuts
    • Mushrooms
    • Bean sprouts

    For the Sauce

    • Cornstarch
    • Soy sauce
    • Oyster sauce
    • Chinese cooking wine
    • Sesame oil (optional)
    • Pepper
    • Water

    See the recipe card at the end of the post for quantities.

    Instructions

    This recipe is full of flavor, but it's not complicated. Even beginners can make it.

    Step 1: Tenderize the Meat

    Place the pork or chicken in a bowl and sprinkle with baking soda. Mix thoroughly to coat and let sit for no longer than 15 to 20 minutes. Rinse well and pat dry with a paper towel. Set aside.

    Step 2: Make the Sauce

    Add cornstarch and soy sauce to a bowl and mix until free of lumps. Then, add the oyster sauce, Chinese cooking wine, sesame oil, pepper, and water and set aside.

    Step 3: Stir Fry the Onions and Garlic

    Heat oil in a heavy skillet or wok over high heat. Add the garlic and onion and cook for 1 to 2 minutes, stirring continuously, until the onion begins to soften.

    Step 4: Add the Meat

    Add the pork or chicken and cook for another 1 to 2 minutes until the surface of the meat begins to turn white.

    Step 5: Add the Vegetables

    Add the bok choy stems, carrots, water chestnuts, and mushrooms and stir fry for 2 minutes. Then, add the bok choy leaves, bean sprouts, and sauce. Cook for another 1 to 2 minutes until the sauce is thickened. Serve immediately over noodles or rice.

    Hint: Don't overcook this dish. Everything is added in increments so it all cooks evenly by the time the recipe is finished.

    Closeup shot of traditional chop suey with rice on a plate. A chop pair of chopsticks is gripping a slice of carrot.

    Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this traditional chop suey.

    • Other Meat - You can use beef or shrimp in this recipe, as well.
    • Saki - Saki will work in this recipe in place of cooking wine.

    Variations

    Want to personalize this traditional chop suey recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - Add red pepper flakes for a spicy kick.
    • Baby Corn - Baby corn is a delicious addition to this recipe.
    • Bamboo Shoots - Bamboo shoots are great in this dish.

    If you love recipes like this, you may also enjoy this Chinese pork recipe.

    Equipment

    It only takes a few basic kitchen items to make this recipe.

    • Measuring cups and spoons
    • Knife
    • Cutting board
    • Heavy skillet or wok
    • Wooden spoon

    Storage

    You can store leftovers for up to 3 days in an air-tight container in the refrigerator.

    Tips

    I have a few tips here to help you make this the best it can possibly be. They're very simple, so give them a look.

    • Keep the heat high throughout the cooking process to ensure everything cooks evenly.
    • Stir continuously as you cook to prevent burning.
    • Add the ingredients in stages per the recipe directions. This ensures that everything is perfectly cooked by the end.
    Closeup shot of traditional chop suey and rice on a plate. The plate is topped with sesame seeds and chopped chives.

    FAQ

    Do you have questions about traditional chop suey? Here are some of the most commonly asked questions about this traditional chop suey recipe.

    What is chop suey?

    Chop suey is a dish made of meat and vegetables like bean sprouts, cabbage, and celery in a sauce thickened with starch.

    Is chop suey Chinese?

    Sort of. It's an American-Chinese dish.

    Who created chop suey?

    We know that it's an American-Chinese dish, but after that, things get murky. One popular story is that when the Chinese viceroy, Li Hung Change, was visiting the Palace Hotel in San Francisco in the 1890s, he requested vegetables with a bit of meat "job suey" or "in fine pieces". The chef, Joseph Herder, made the preparation, and thus, chop suey was born.

    How long will chop suey last?

    It will keep for up to 3 days in the refrigerator.

    How do you reheat chop suey?

    Place it in a skillet and heat it over medium-low heat until heated through.

    More Asian Recipes

    Do you like Asian flavors? Here are some recipes you may also like to try.

    • Homemade Chicken Fried Rice
    • Shrimp Yakisoba
    • Moo Shu Shrimp

    Traditional Chop Suey

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Traditional Chop Suey

    Karin and Ken
    This traditional chop suey recipe is loaded with all your favorite Asian flavors, tender meat, veggies, and more.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Asian Inspired
    Servings 5
    Calories 163 kcal

    Equipment

    • Measuring cups and spoons
    • Knife
    • cutting board
    • Heavy skillet or wok
    • wooden spoon

    Ingredients
      

    Meat Preparation

    • 1 pound pork tenderloin -OR- boneless, skinless chicken breast, thinly sliced
    • 1 tablespoon baking soda

    Sauce preparation

    • 2 tablespoons cornstarch
    • 2 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 2 tablespoons Chinese Cooking Wine
    • 1 teaspoon sesame oil optional
    • Dash of pepper
    • 1 ½ cups water

    Stir Fry

    • 3 tablespoons vegetable oil or other cooking oil
    • 4 cloves garlic finely chopped
    • 1 white or yellow onion, sliced
    • 8-10 stalks bok choy cut into 1 inch pieces, leaves included or (other Asian greens)
    • ¾ cup carrots cut into thin slices
    • 1 can (8 oz) water chestnuts sliced, drained
    • 1 cup mushrooms sliced , shitake is authentic, but any will do
    • 1 ½ - 2 cups bean sprouts
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients.
      Closeup photo of ingredients needed to make Traditional chop suey.

    Tenderising Meat

    • Place chicken or pork tenderloin in a bowl, sprinkle with baking soda.  Mix it around and set aside for no longer than 15-20 minutes or meat will get too tender.  In a colander, rinse well then pat dry with a paper towel or two, set aside.

    Sauce preparation

    • Place cornstarch
      Adding cornstarch to a glass bowl.
    • and soy sauce in a bowl. 
      Adding soy sauce to the glass bowl.
    • Mix until lump free.
      Soy sauce and corn starch whisked in a glass bowl.
    • Add oyster sauce, chinese cooking wine, sesame oil, pepper and water.
      Adding oyster sauce, Chinese cooking wine, sesame oil, pepper and water to the glass bowl.
    • Stir until blended and set aside.
      Ingredients mixed well in a glass bowl using a whisk.

    Stir Fry

    • Heat oil in skillet over high heat.  Add garlic and onion, stirring until onion is starting to wilt.  About 1-2 minutes. Add meat and cook 1-2 minutes, until surface changes color from pink to white.
      Chicken and onion sauté in a skillet.
    • Add bok choy stems, carrots, water chestnuts and mushrooms.  Stir fry for 2 minutes.
      Adding bok choy stems, carrots, water chestnuts, bean sprouts and mushrooms to the chicken and onions in the skillet.
    • Add bok choy leaves and bean sprouts.
      Bok choy leaves added to the skillet. All ingredients mixed well.
    • Stir until blended.
      Mixing ingredients in the skillet using a wooden spoon.
    • Add sauce. Stir fry for 1-2 minutes until the sauce thickens to thick syrup consistency. Vegetables should still be tender/crisp but not soggy or soft.
      Pouring prepared sauce into the skillet.
    • Remove from heat and serve immediately with rice or noodles.
      Traditional chop suey served in a white plate with rice.
    • Enjoy every bite!
      Traditional chop suey served in a white plate with rice.

    Nutrition

    Calories: 163kcalCarbohydrates: 10gProtein: 21gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 59mgSodium: 824mgPotassium: 538mgFiber: 2gSugar: 4gVitamin A: 3225IUVitamin C: 11mgCalcium: 29mgIron: 2mg
    Keyword traditional chop suey
    Tried this recipe?Let us know how it was!
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    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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