Pork Tenderloin Chop Suey

Pork Tenderloin Chop Suey

Tonight, my parents were in town visiting after they hosted us for Thanksgiving, and my mom and I teamed up to tackle a new recipe for my 50 in 15 Challenge. And after listening to my dad’s Thanksgiving sermon on Wednesday night, in which he reminisced about his late mother who would’ve been 98 years old this Thanksgiving, I was inspired to make one of her famous dishes — Chop Suey. But there was a catch: No one has the actual recipe. She had it in her head, and just made it from memory. So up front, I knew there was no way to replicate it to give my dad a completely accurate representation of one of his favorite childhood meals. But after some recipe searching and brainstorming with my mom, we came up with a recipe that was at least darn close to what they remember from grandma. The end result was a delicious, healthy, and comforting dish. And more importantly, it got a thumbs-up from my dad, who was delighted with our nod to his mother.


  • 1 c. chicken or vegetable broth
  • 3-4 tbsp. low-sodium soy sauce
  • 2 tbsp. molasses
  • 1/4 tsp. fresh ground black pepper
  • 5 tsp. corn starch
  • 2 tbsp. olive (or sesame) oil, divided
  • 1 lb. pork tenderloin, cut into 1/2″ pieces
  • 4 c. chopped vegetables (carrots, celery, onion, green onion, bell peppers, mushrooms)
  • 8 oz. can water chestnuts, drained
  • 15 oz. can bean sprouts, drained
  • 2 tsp. ground ginger
  • 3 c. cooked rice or noodles


  1. Combine broth, soy sauce, molasses, and pepper in a medium bowl. Transfer 2 tbsp. of the mixture to a small bowl, and stir in the corn starch until well combined. Set both aside.
  2. Heat 1 tbsp. of the oil in a large non-stick skillet over medium heat. Add the pork and cook, stirring frequently, until cooked and no longer pink. Transfer to a plate or bowl and set aside.
  3. Increase the heat to medium-high. Add the remaining 1 tbsp. of oil, veggies, water chestnuts, bean sprouts, and ginger. Cook for 4-5 minutes, stirring frequently until heated through and starting to soften.
  4. Pour in the broth mixture and bring to a boil. Cook for 4-5 minutes, stirring frequently.
  5. Reduce heat to medium and add the reserved corn starch mixture and cook for a few minutes until slightly thickened.
  6. If desired, add the pork in to the veggie mixture. Alternatively, if you want or need to consider any special dietary concerns, you can serve separately.
  7. Serve with the cooked rice or noodles.


Like other stir-fry dishes, this recipe is very flexible. You can swap whatever veggies and/or meat you want, depending on your own tastes and what you have on hand. And you can serve it over noodles or rice — again, whatever you prefer. In the end, I think you’ll be pleased with this dish if you choose to make it. I know we all were!

Bon Appétit!


Leave a Reply

Your email address will not be published. Required fields are marked *