This tasty pork chop suey combines bite-sized pieces of browned pork, onion, red bell pepper, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a savory thick sauce.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken broth: Preferably low-sodium
- Soy sauce: Again, preferably low-sodium.
- Mirin: It is sweetened sake and can be found in the Asian food section of some grocery stores. Substitutions for the mirin include 2 tablespoons of sherry mixed with 2 teaspoons of granulated sugar.
- Pork tenderloin: Use a 1¼-1½ pork tenderloin. Make sure the silver skin is removed, or remove it yourself.
- Bell pepper: I love the sweetness of red bell peppers, but you can use any color.
- Carrots: Peel the carrots to bring out the beautiful orange color.
- Cremini mushrooms: Both cremini mushrooms and white button mushrooms work with this recipe.
- Snow peas: If they are unavailable, substitute sugar snap peas.
How To Make Pork Chop Suey
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the sauce ingredients in a small bowl.
- Sprinkle the pork with cornstarch and toss to coat.
- Brown the pork on both sides in a large skillet over medium heat. Plate the cooked pork.
- Cook the onions, bell pepper, celery, carrots, and mushrooms over medium-high heat until the vegetables are crisp-tender and the mushrooms are brown. Add the snow peas and cook for a minute.
- Reduce the heat to low, add the garlic and water chestnuts. Cook for a couple of minutes while stirring. Plate the vegetables.
- Whisk the sauce again and add it to the skillet. Whisk and cook over medium heat until thickened. Add the meat and the vegetables back to the skillet and toss to coat.
Preparation Tips
- I love snow peas, but it is best to pull the strings so they are not tough. Pinch the curly end and pull along the edge of the pod to remove the string.
- Stir-frying moves quickly, so your attention should be on the dish to ensure the chicken, vegetables, and sauce are not overcooked. Do not overcook the vegetables. They should be crisp-tender.
- Sometimes I double the sauce ingredients because we like a lot of sauce with our rice or ramen noodles. Remember that it will increase the calorie and sodium content.
- Plan on serving this as soon as possible so the vegetables are still crisp-tender.
Serving Suggestions
- Appetizers: gyoza, chicken lettuce wraps, or bacon-wrapped water chestnuts
- Soup: egg drop soup, chicken ramen, or wonton soup
- Salad: ramen noodle salad or Asian chopped salad
More Stir Fry Recipes
Pork Chop Suey
This tasty pork chop suey combines bite-sized pieces of browned pork, onion, red bell pepper, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a savory, thick sauce.
Print
Pin
Rate
Servings: 6 servings
Calories: 231kcal
Ingredients
Sauce
- ¾ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
Pork Chop Suey
- 1¼-1½ lbs pork tenderloin cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoon olive oil
- 1 medium yellow onion, sliced into thin half-moon slices
- 1 medium red bell pepper, julienned
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 8 ounces cremini mushrooms, halved
- 2 cups snow peas (about 8 ounces)
- 2 cloves garlic, minced
- 1 (8-ounce) can water chestnuts, drained
Instructions
- Whisk the chicken broth, soy sauce, mirin, sesame oil, and cornstarch in a small bowl.
- Put the pork pieces in a medium bowl. Sprinkle them with cornstarch and toss to coat.
- Heat 1½ tablespoons olive oil in a large skillet. Add the pork and brown it on both sides. Plate the cooked pork.
- Cook the onions, bell peppers, celery, carrots, and mushrooms over medium-high heat until the vegetables are crisp-tender and the mushrooms are brown, 5-8 minutes. Add the snow peas and cook for 1-1½ minutes.
- Reduce the heat to low, add the garlic and water chestnuts. Cook for 1-2 minutes while stirring. Plate the vegetables.
- Whisk the sauce again and add it to the skillet. Whisk and cook over medium heat until thickened. Add the meat and the vegetables back to the skillet and toss to coat and warm.
Nutrition
Calories: 231kcal | Carbohydrates: 15g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 422mg | Potassium: 837mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4500IU | Vitamin C: 39mg | Calcium: 51mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Lucy
Great recipe! It was delicious! My family loved every bite!
Kyra
Nice and easy recipe to follow to! It was absolutely delicious. It is a new family favorite recipe.
Melinda
This lwas so incredibly delicious! It is a new family favorite! Thanks for the recipe.
Beth Pierce
You are most welcome, Melinda!
Jane
Thank you for sharing this fantastic recipe! It was delicious. We are trying to eat more pork meals, but I never can find good recipes for pork.
Karen
This is one of my favorite Chinese meals, but I’ve never cooked it at home! Thank you soooo much for the recipe, thank you….it was delicious!
Beth Pierce
You are most welcome, Karen!
Corinne
This was such a quick and tasty meal! It has so much flavor and it was so easy to prepare.
Beth Pierce
So glad that you liked it, Corinne!
Amy
I paired this with some crispy chow mein noodles and warm jasmine tea for a cozy family dinner that felt just like a restaurant!