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.
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.
Course: Dinner
Cuisine: Chinese
Keyword: chop suey, chop suey sauce, pork chop dinner, pork chop suey