Rating: 4.06 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3

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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2010

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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; protein 28.2g; carbohydrates 20.6g; dietary fiber 2.7g; sugars 12.7g; fat 9.8g; saturated fat 1.4g; cholesterol 73.7mg; vitamin a iu 949.2IU; vitamin c 50.6mg; folate 68.5mcg; calcium 77.2mg; iron 3.7mg; magnesium 59mg; potassium 942.4mg; sodium 611.2mg; thiamin 1.2mg; added sugar 7g.
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