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Traditional Chop Suey

This traditional chop suey recipe is loaded with all your favorite Asian flavors, tender meat, veggies, and more.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 5
Calories: 163kcal
Author: Karin and Ken

Ingredients

Meat Preparation

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

Sauce preparation

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

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: 163kcal | Carbohydrates: 10g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 824mg | Potassium: 538mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3225IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 2mg