Pork Chop Suey

Pork Chop Suey

30 Reviews
From: EatingWell Magazine March/April 2010

Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons molasses, preferably blackstrap
  • 1/4 teaspoon freshly ground pepper
  • 5 teaspoons cornstarch
  • 2 tablespoons canola oil, divided
  • 1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
  • 1 medium onion, slivered
  • 1 medium red bell pepper, thinly sliced
  • 3 cups mung bean sprouts (see Note)
  • 1 tablespoon minced fresh ginger


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: about 1 cup
  • Per serving: 279 calories; 10 g fat(1 g sat); 3 g fiber; 21 g carbohydrates; 28 g protein; 68 mcg folate; 74 mg cholesterol; 13 g sugars; 7 g added sugars; 949 IU vitamin A; 51 mg vitamin C; 77 mg calcium; 4 mg iron; 611 mg sodium; 942 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat

Reviews 30

December 08, 2015
profile image
By: Ali
A Winner My whole family enjoyed this recipe. I used chicken instead of pork. I didn't have low sodium soy sauce so I used regular soy sauce and unsalted chicken broth. It was plenty salty. The sauce is a good base for other stir fries. Next time I will try broccoli instead of bean sprouts (kids were a little leary of the bean sprouts).
April 22, 2014
profile image
By: EatingWell User
Awesome Dish that can be altere to taste! This dish can be made more spicy with crushed red pepper or cayenne. Needed more ginger to really accent the sauce. Pros: Enough Sauce to add with rice! Cons: Needs more ginger and a little more spice.
January 21, 2014
profile image
By: EatingWell User
Pretty Tasty The trick is not use any of the sodium reduced broth and soy sauce. I made this mistake the first time I made this recipe and it was bland and we had to add salt after cooking and that is not healthy. Next time, no sodium reduced anything and it turned out just fine. One time I added a little chili oil and this gave it a nice kick.
August 15, 2013
profile image
By: theresas1987
Will never make it again Didn't have any taste to it. Trying to eating healthy, and at the end of the night ended up eating canes .
March 04, 2013
profile image
By: Trisse
Pork Chop Suey This recipe is a biweekly recipe on our menu because it's flavorful, filling and the pork was tender. Try this Pork Chop Suey recipe and you'll see what I mean. Awesome Pros: Flavorful tender filling Cons: None. I won't be altering this recipe any. My whole family loves it.
February 02, 2013
profile image
By: EatingWell User
Very bland. Not a keeper for me.
December 21, 2012
profile image
By: Krystal E.
Good, but needs a pick-me-up While this was tasty, I also found it somewhat on the bland side. I served with vermicelli and bean sprouts, and totally forgot to even open the water chestnuts. I'll be trying it again, but adding something to spruce it up a little. I did use chicken instead of pork, as well.
August 19, 2012
profile image
By: EatingWell User
Bland Bland and tasteless.
August 19, 2012
profile image
By: EatingWell User
I found this to be very bland and tasteless. I will not make it again.