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


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.

About Chop Suey

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