Pork Chop Suey

4.83 from 17 votes
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Fresh, easy, and bursting with flavor, this Pork Chop Suey recipe is a veggie-filled stir fry classic! You’ll love the savory brown sauce and tender bites of pork, mushrooms, peppers, and more.

Cooking pork chop stir fry in a stainless skillet.


I love making this old-school pork chop suey on busy weeknights. It’s a super tasty way to add a variety of veggies to our plates, and even picky kids enjoy the simple, flavorful sauce! Made with chow mein or rice, this is a full meal that will nourish you and leave your tummy happy. You can also make it part of a fun “takeout” night by adding egg rolls, fried rice, and other favorites to the menu!

What is Chop Suey?

Chop suey is an old Chinese-American dish that used to be really popular at Chinese restaurants. It’s essentially a saucy stir-fry, heavy on the veggies and light on the meat. Some people look down on chop suey because it’s not authentically Chinese; in fact, it was most likely invented in the USA. But it’s an easy, tasty, and satisfying dish that continues to be a favorite. It joins the ranks of those beloved takeout favorites like General Tso’s Chicken, Bourbon Chicken, and Mongolian Beef.

Recipe Ingredients

This easy pork recipe has all the ingredients you know and love to make a perfectly mouthwatering stir fry sauce and chop suey, and it’s all very simple to make!

Mise en place for pork chop suey.

For the Sauce

  • Chicken Broth: The sauce starts with half a cup of broth. Low-sodium is my go-to.
  • Soy Sauce: You’ll need 1/4 cup of soy sauce, as well. Again, I opt for low-sodium soy sauce. Tamari is a good substitute, and you can also use coconut aminos.
  • Garlic: Mince or press 3 cloves of garlic.
  • Cornstarch: Have ready 1 tablespoon of cornstarch, for thickening.

For the Pork

  • Oil: I use 2 tablespoons of vegetable oil, for sautéing.
  • Pork: You’ll need a 1-pound pork tenderloin, trimmed and cut into bite-sized pieces.
  • Salt & Pepper: To taste.

For the Vegetables

  • Celery: Thinly slice 2 celery ribs.
  • Onion: You can use any type of onion; I usually use yellow onion. Thinly slice it up.
  • Red Pepper: Cut 1 small red bell pepper into thin strips.
  • Mushrooms: Have ready 2 cups of sliced mushrooms.
  • Green Onions: For garnish.

How to Make Pork Chop Suey

The steps to make chop suey with pork tenderloin are nice and simple! You just cook the meat, then the veggies, and then heat it all through in that sumptuous sauce. All in all, you’ll need 30 minutes from start to finish.

  1. Make the Sauce. In a small mixing bowl, whisk together the chicken broth, soy sauce, garlic and cornstarch, and set aside.
  2. Cook the Pork. Heat your vegetable oil in a wok or large skillet set over high heat. Add the pork pieces and stir fry for about 3 to 4 minutes, or until browned and cooked through. Remove them from the wok and set aside.
  3. Cook the Veggies. Add the celery, onions, pepper strips and mushrooms to the wok or skillet and fry over high heat for 4 minutes, or until softened.
  4. Add the Sauce. Stir the previously prepared sauce into the veggies and bring to a boil, cooking for 1 to 2 minutes, or until thickened.
  5. Finish. Add the pork and pork juices back into the veggie mixture and cook for 30 seconds, or until heated through. Remove from the heat and garnish with green onions.
Close-up photo of pork stir fry.

Tips for Success

Pork chop suey is simple as can be when it comes to preparation, and these extra tips will ensure your success every time!

  • Don’t Overcook. This recipe is at its best when the pork is still juicy and the veggies are crisp-tender, so make sure not to overcook anything. I like to use an instant read thermometer to check the pork for doneness.
  • Substitutions. You can also make this yummy dish with turkey, chicken or beef instead of the pork. I recommend a tender steak if you go with beef, or white meat if you decide on turkey or chicken.
  • Flavor Blast. Adding a splash of sherry or Shaoxing wine to the sauce can really bring out the flavors. Other ideas to try include sesame oil, toasted sesame oil, a bit of hoisin sauce, or sriracha for spice.
  • Vegetables. Feel free to swap in various other veggies like broccoli, water chestnuts, snow peas, etc.

Serving Suggestions

Usually, chop suey is served with chow mein noodles or a bowl of rice. You can also try one of these tasty ideas:

  • Cauliflower Rice: Here’s my handy guide to making your own low-carb Cauliflower Rice.
  • Zucchini Noodles: Another low-carb favorite, these are delicious and so easy to make. Here’s my recipe for Stir-Fried Zoodles. Enjoy!
  • Fried Wontons: This fun and crispy side goes perfectly with a saucy bowl of chop suey! Crab Rangoon Wontons are sure to make you smile.
Stirring pork chop suey in a skillet.

How to Store and Reheat Leftovers

  • To store your leftovers, place them in an airtight container and refrigerate for 3 to 4 days or freeze it for 2 to 3 months. Thaw it overnight in the refrigerator before reheating.
  • To reheat them, place the leftovers in a covered skillet or saucepan over low heat. Cook until just heated through.

More Chinese Take Out Inspired Recipes

Put down the phone and make a take out inspired dish of your own instead! These recipes are easy to make and so much healthier.

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4.83 from 17 votes

Pork Chop Suey

Fresh, easy and bursting with flavor, this Pork Chop Suey is a veggie-filled stir fry classic!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4


For the Sauce

For the Pork

  • 2 tablespoons vegetable oil
  • 1 pound pork tenderloin,, trimmed and cut into bite-sized pieces
  • salt and fresh ground black pepper,, to taste

For the Vegetables

  • 2 celery ribs,, thinly sliced
  • 1 small yellow onion,, thinly sliced
  • 1 small red bell pepper,, cut into thin strips
  • 2 cups sliced mushrooms
  • sliced green onions,, for garnish
  • sesame seeds,, for garnish, optional
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  • In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
  • Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.
  • To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
  • To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
  • Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.
  • Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.
  • Remove from heat.
  • Garnish with green onions and serve.


Serving: 10ounces | Calories: 255kcal | Carbohydrates: 11g | Protein: 27g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 620mg | Potassium: 816mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1024IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Susan Horn says:

    Very good! Will definitely make again!

  2. Erika says:

    Absolutely divine I used coconut aminos and it was just so good!! Will be adding it to my rotation

  3. FoxyWhite03 says:

    Delicious! This was easy to make and tasty. Highly recommend!

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  4. Terilyn says:

    Can you add sesame oil to it just a hint would be nice i think

  5. Jackie says:

    I had leftover pork,summer squash and zucchini.Omitted the shrooms,step daughter dislikes them lol. I doubled the batch of sauce and added chili paste.This was amazing!

    1. Katerina Petrovska says:

      That’s great! I’m very happy you loved it! Thank YOU! Enjoy! 🙂