Chop suey is a classic Chinese-American dish that has been a staple of takeout menus and home kitchens for generations. Meaning “mixed pieces” in Cantonese, chop suey is a quick stir-fry of tender meat and crisp vegetables in a light, savory sauce.
This pork chop suey version features thinly sliced pork, bell peppers, snap peas, carrots, and bok choy—all cooked just until crisp-tender and coated in a glossy, umami-rich sauce.
Ready in under 30 minutes, it’s the perfect weeknight dinner when you’re craving something satisfying, healthy, and bursting with flavor. Serve it over steamed rice or crispy fried noodles for that classic takeout experience at home.
Instructions
Marinate the Pork
In a medium bowl, combine the sliced pork, soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let marinate for 10 to 15 minutes while you prepare the vegetables.
Make the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, cornstarch, and black pepper until smooth. Set aside.
Stir-Fry the Pork
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated pork in a single layer. Cook undisturbed for 1 to 2 minutes until browned, then stir-fry for another 1 to 2 minutes until cooked through. Remove the pork from the wok and set aside.
Stir-Fry the Vegetables
Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the onion and carrot, stir-fry for 1 to 2 minutes. Add the bell pepper and snap peas, stir-fry for another 1 to 2 minutes. Finally, add the bok choy and bean sprouts (if using), stir-frying for 1 minute until the vegetables are crisp-tender but still vibrant.
Combine and Sauce
Return the cooked pork to the wok. Give the sauce a final stir and pour it into the wok. Stir-fry everything together for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.
Serve
Transfer the pork chop suey to a serving platter or individual bowls. Garnish with sliced green onions. Serve immediately with steamed rice or crispy noodles.
