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



  • 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


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

Printable Recipe Card

About Chop Suey

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

Show 2 Comments & Reviews

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