Chop Suey

Chop Suey Recipe

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Traci Coleman


This is a recipe I got from my father-in-law. It makes a pretty big batch, so you can feed several or count on leftovers.

★★★★★ 2 votes


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1/2 lb
pork- like a loin chop or tenderloin (cut into bite sized pieces)
1/2 lb
beef - i use round steak (cut into bite sized pieces)
1 can(s)
water chestnuts, drained
1 can(s)
bamboo shoots, drained
1 pkg
fresh, chopped mushrooms
1/4 tsp
1/2 c
salt & pepper
1 c
onion, diced
1 c
celery, diced
1 can(s)
bean sprouts, drained
1 can(s)
baby corn, drained
1/2 c
soy sauce
1 c
beef broth
cooked rice
chow mein noodles, optional
1/4 c

How to Make Chop Suey


  • 1Place the flour, salt and pepper into a zip lock bag. Put cubed pork and beef into bag and shake to coat with flour mixture.
  • 2In large frying pan, heat 1/4 cup of oil. Add onion, celery and mushrooms. Saute until soft. Add floured meat and brown lightly.
  • 3Add water chestnuts, bamboo shoots, baby corns, soy sauce and beef stock. Once this is heated through, add molasses.
  • 4Cover and cook for 25 mintues over low heat. Add bean sprouts and cook an additional 5-10 minutes.
  • 5Serve over hot rice. Top with chow mein noodles for extra crunch, if desired.

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About Chop Suey

Course/Dish: Pork
Regional Style: Asian
Other Tag: Quick & Easy

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