This classic Wok Chop Suey delivers a perfect harmony of textures and flavors with tender shredded pork, crisp bean sprouts, and crunchy water chestnuts. The dish is brought together with a savory soy-based sauce thickened with cornstarch, creating a glossy coating that clings to every bite. It&# 226;ÂÂs a versatile meal that pairs wonderfully with steamed rice or noodles. Ideal for a quick weeknight dinner or a comforting weekend feast, this recipe highlights fresh vegetables and lean protein. The cooking process is fast-paced, requiring attention to keep the vegetables crisp-tender. Enjoy the aromatic blend of garlic, onion, and soy as it fills your kitchen.
Wok Chop Suey
Description
This classic Wok Chop Suey delivers a perfect harmony of textures and flavors with tender shredded pork, crisp bean sprouts, and crunchy water chestnuts. The dish is brought together with a savory soy-based sauce thickened with cornstarch, creating a glossy coating that clings to every bite. It&# 226;ÂÂs a versatile meal that pairs wonderfully with steamed rice or noodles. Ideal for a quick weeknight dinner or a comforting weekend feast, this recipe highlights fresh vegetables and lean protein. The cooking process is fast-paced, requiring attention to keep the vegetables crisp-tender. Enjoy the aromatic blend of garlic, onion, and soy as it fills your kitchen.Ingredients
Directions
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Marinate the shredded pork and sliced onion in soy sauce for at least 15 minutes.
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In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Set aside.
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Slice the celery, water chestnuts, and mushrooms if using fresh. Drain the bamboo shoots and bean sprouts. Arrange all vegetables on a platter ready for cooking.
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Place a wok or large skillet over high heat and add the peanut oil. Tilt the wok to coat the surface evenly.
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Once the oil is hot and just beginning to smoke, add the marinated pork and onions. Stir-fry for about 2 minutes until the pork is browned.
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Cover the wok and cook for another 2-3 minutes to ensure the meat is thoroughly cooked. Uncover.
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Add the bean sprouts, celery, bamboo shoots, water chestnuts, and mushrooms. Stir-fry for 2 minutes until vegetables are crisp-tender.
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Season with salt and pepper to taste. Cover and cook for another 2-3 minutes.
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Uncover the wok and give the cornstarch slurry a quick stir to prevent settling. Pour it into the wok.
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Stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients evenly. Remove from heat immediately.
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Serve hot over steamed rice or noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 150.7kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 3.0g15%
- Cholesterol 48.0mg16%
- Sodium 257.6mg11%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Protein Substitutions: You can substitute pork with chicken breast, beef strips, shrimp, veal, or turkey. Adjust cooking time slightly depending on the protein used.
Vegetable Variations: Feel free to add other vegetables like bell peppers, broccoli florets, or carrots for extra color and nutrition.
Cooking Tip: To prevent overcooking vegetables when adding multiple ingredients, you can cook each vegetable separately and keep them warm in a 150ðF (65ðC) oven until ready to combine.
Sauce Consistency: Ensure the cornstarch slurry is well-mixed before adding to avoid lumps. Add it at the very end to prevent the sauce from becoming too thick or gummy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the wok or microwave, adding a splash of water if the sauce has thickened too much.
