Chop suey is often made with bamboo shoots and water chestnuts--add them to this recipe if you wish. Serve with: Udon noodles. Source: EatingWell Magazine, March/April 2010

EatingWell Test Kitchen



  • Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.

  • Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.


Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

279 calories; 9.8 g total fat; 1.4 g saturated fat; 74 mg cholesterol; 611 mg sodium. 942 mg potassium; 20.6 g carbohydrates; 2.7 g fiber; 13 g sugar; 28.2 g protein; 949 IU vitamin a iu; 51 mg vitamin c; 68 mcg folate; 77 mg calcium; 4 mg iron; 59 mg magnesium; 1 mg thiamin; 7 g added sugar;

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