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Wok Chop Suey

Wok Chop Suey recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 150.7
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;€™s 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
  • 1 lb shredded pork (or chicken, beef, shrimp, veal, turkey)
  • 2 tablespoons peanut oil
  • 1 medium onion, thinly sliced
  • 1 cup soy sauce
  • 3 cups bean sprouts, fresh
  • 1/2 cup bamboo shoots, shredded
  • 1/2 cup water chestnuts, sliced
  • 1 stalk celery, sliced
  • 1 cup canned mushrooms, sliced (or fresh)
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • to taste salt and pepper
Directions
  1. 1
    Marinate the shredded pork and sliced onion in soy sauce for at least 15 minutes.
  2. 2
    In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Set aside.
  3. 3
    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.
  4. 4
    Place a wok or large skillet over high heat and add the peanut oil. Tilt the wok to coat the surface evenly.
  5. 5
    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.
  6. 6
    Cover the wok and cook for another 2-3 minutes to ensure the meat is thoroughly cooked. Uncover.
  7. 7
    Add the bean sprouts, celery, bamboo shoots, water chestnuts, and mushrooms. Stir-fry for 2 minutes until vegetables are crisp-tender.
  8. 8
    Season with salt and pepper to taste. Cover and cook for another 2-3 minutes.
  9. 9
    Uncover the wok and give the cornstarch slurry a quick stir to prevent settling. Pour it into the wok.
  10. 10
    Stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients evenly. Remove from heat immediately.
  11. 11
    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 150°F (65°C) 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.

Keywords: chop suey, stir fry, pork, vegetables, bean sprouts, water chestnuts, bamboo shoots, celery, soy sauce, wok, chinese cuisine, quick dinner, easy recipe, cornstarch slurry, crunchy vegetables, savory, family meal
Read it online: https://www.chefs-mate.com/recipe/wok-chop-suey/