Pork Chop Suey

Name: Pork Chop Suey
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6-8 serving(s)
Ingredients: 5 -6 pork steaks; 1 yellow onion; 3 stalks celery; 8 -10 fresh white mushrooms (or 2 small cans of stems and pieces); 1 tablespoon vegetable oil; 2 tablespoons butter; 2 (14 ounce) cans bean sprouts, undrained; 4 tablespoons molasses; 1/3 cup soy sauce; 1 (14 ounce) can Swanson chicken broth; 1/2 teaspoon white pepper; 1/2 cup water; 2 tablespoons cornstarch

Community Pick

Submitted by Peg1933

"Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor."

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photo by valerie_1950

Ready In:: 2hrs 30mins
Ingredients:: 13
Serves:: 6-8

ingredients

5 -6 pork steaks
1 yellow onion
3 stalks celery
8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 (14 ounce) cans bean sprouts, undrained
4 tablespoons molasses
¹⁄₃ cup soy sauce
1 (14 ounce) can Swanson chicken broth
¹⁄₂ teaspoon white pepper
¹⁄₂ cup water
2 tablespoons cornstarch

directions

If you have a pressure cooker, it does wonders in tenderizing the pork.
Cut pork into 1/2 inch cubes.
Slice celery thin on diagonal.
Slice onion into long slivers.
Slice mushrooms into small hunks.
Open cans of broth and bean sprouts.
Mix corn starch into water.
Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
Stir and add onion, celery, then mushrooms.
Sprinkle in white pepper.
Let cook over medium heat, stirring often, until celery and onion slivers are tender.
Add chicken broth, soy sauce and bean sprouts.
Now add the molassas, and stir.
Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
Cover pot and simmer for at least an hour.
If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
Bring up heat just to the boil while stirring.
Lower heat and let "cook" for about 15 minutes.
Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
The chop suey freezes well.
Enjoy!

Questions & Replies

How much meat (by weight) does everyone use?

dhilpert
how to print recipe

Sandra R.

Reviews

I made this via the pressure cooker method. It turned out great. The suggestion to adjust the salt/sweet flavors is well taken. For my tastes I needed to modify a bit. Very easy to make. I will definitely whip this up again.

Bob Crouch
If this is better the second day, I'm going to have a great dinner! I added more molasses and towards the end I put in already cooked chinese egg noodles....It was heaven and almost got polished off by two people! Thanks so much!

Jen Wiehl
VERY GOOD !!!! I made it with Beef. I think it would be very good with chicken too with very little "adjustment". I'm going to try this with pork and with chicken (not at the same time though).

Lali8752
This was just like my moms! Left out the sprouts and added water chestnuts. After I browned everything put it in the crockpot My kids ate it up. Cant wait to tell my sister.

hgardn
Delicious! I made the recipe as directed using beef. A sa matter of fact, I made this dish with sliced tenderloin - a bit of a splurge. I used beef broth and fresh bean sprouts and I added pea pods for color. The molasses gives this dish a deep rich flavor.

Lorac

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Tweaks

I think this is exactly the recipe my mom used to make! She would change things up by substituting a can of sliced water chestnuts and/or bamboo shoots for one can of bean sprouts, but the base recipe and the seasonings are right on! Thanks, Peg for the lovely stroll down memory lane, and for sharing this very forgiving recipe. It is delightful! I serve over rice and top with crispy Chinese noodles....how American is that? LOL

Spankie
I changed this a little but it is a great recipe. I made half a recipe and used 1/2 lb. hamburger for the pork, beef broth instead of chicken. followed the rest as written. Just goes to show you can use any meat and it is still great. We topped ours with crunchy show mein noodles.

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RECIPE SUBMITTED BY

Peg1933

United States

"Older" gal...I've been cooking for 45 years...and am at my best when in the kitchen. My favorite skillet and dutch oven are "cast iron". I have the newer non-stick versions, but always go back to my oldie-goldies.

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