Pork Chop Suey

Easy and very tasty. My only changes were to add some matchstick-cut carrots and top with a few chow mein noodles. I’ll definitely make it again.

Made with the pork tenderloin & great. Did not have sherry, Bok Choy, mushrooms. Instead used carrots, celery, canned chop suet vegetables minus the liquid. Will do the recipe next time with ingredients rec. Meat was tender. Much better than packaged chop suey meat.

I made this as stated but felt it needed something. I think if I did it again I would marinade the pork for about 15 minutes in a mix about 1 T. soy sauce and a little pepper. Then I would add some garlic and ginger to the oil in the pan a few seconds before browning the pork strips. Then I would continue with the recipe leaving the garlic and ginger out of the broth/soy mixture. I also felt a about one or two tablespoons of oyster sauce in the broth mixture would give another depth of flavor. I did enjoy my meal, but would make these changes next time.

Used left over pork tenderloin just added meat at end great way to use a leftover and enjoy it in a tasty dish

I used the sauce part of recipe after having marinaded pork cutlets chopped up for an hr using just easy moo shu pork marinade on this site. Added snap peas, grated carrots and avocado, skipped cabbage.

Delish!! Easy after all the slicing but worth it.

I believe in saying thank you when I find a recipe as good as this. Although, I will admit to tweaking it somewhat, it was top notch and very much enjoyed. As I didn’t have pork tenderloin, but did have boneless pork chops I cut them into bite sized pieces. I did not have the red bell pepper, nor the dry sherry, so I will have to remember to add both next time. I also added a third clove of garlic (personal preference) and bean sprouts. As my grandmother use to make chop suey when I I was growing up (and this was her secret ingredient), I added a 1 Tbs of molasses to the sauce. All in all a true success and a treat to watch the surprised looks on my family’s faces. Will definitely by making again. Thank you for sharing this great dish!

2/14/21. This was my 3rd time making it and it was the best. For sure you need to double the sauce. I added a few drops of essential lemon oil to the sauce. First I cooked the oil with the garlic, then added the meat that was coated with flour and some corn starch. Next time I might add some orange extract. I forgot the chinese crunchy noodles on the top. Served it with rice and everyone loved it. Make sure to cut up the meat so it’s bit sized and DONT overcook the meat.

This was wonderful. I substituted fresh bean sprouts for bok Choy because my store did not have. Added dried hot pepper flakes to spice it up. Used left over pork tenderloin.. Simply amazing. The sauce is what made it delicious! Will make again and again.

I found this recipe to have wonderful flavor. I did, however, make a few changes, mostly regarding the veggies: I’ve never had chop suey that did not include a can of bean sprouts, so I added those. In an effort to increase the veggies, I also added thinly sliced carrots, diced onion, and some sugar snap peas. None of these additions would effect the flavor very much, but they added a lot of vitamins and fiber. I did add some freshly grated ginger (1 T) with the garlic, in addition to the ground ginger in the sauce. I would have given the recipe the fifth star if I had been able to cook the pork for only three minutes as stated in the directions, but in order to brown the meat, it took at least 15 minutes. Plan to cook the meat in two batches if your pan is not extra large.

Very good…. Excellent use of left-over pork loin roast….

My husband and I loved this. The only substitution I made was cabbage instead of book choy. Didn’t have any.

I made this recipe except I used venison tenderloin (the back strap for all you hunters). It was delicious and so tender. My husband, the hunter, gave it his thumb’s up approval. I will make it again soon.

I followed the recipe as is since it was my first time making it. It was easy to prepare and very flavorful. Leftovers warmed up well. We served it with crunchy noodles for crunch.

Way too salty even with low sodium soy sauce

This turned out very well. I will definitely make it again. Next I will make a little more sauce.

This was a very good recipe. I doubled the sauce. Didn’t have sherry, used some red wine vinegar with about a Tbsp of honey and a tad bit of brown sugar, did not double the soy sauce. Used the chicken broth. I used water chestnuts, baby corn, bean sprouts, carrots, celery and a bit of onion, and sugar snap peas cooked in the bag in the microwave to make sure they were tender. Served over brown rice. Turned out great! Would make again for sure. Definitely have everything prepped before starting to brown the meat.

Had to substitute mashed potato flakes for corn starch. Thickened fine that way.

I made it exactly per the recipe, and it was fab. I thought the soya sauce would add enough salt, but it needed a bit more. I’ll definitely make it again but will add a red or green chili for a bit of heat. I served it with jasmine rice, my family loved it.

Very good. Added bean sprouts and used shrimp instead of pork.

This is my go-to chop suey recipe. You can use whatever veggies you have on hand, and I usually use leftover pork chops instead of fresh pork. It is easy, economical and delicious