Pork Chop Suey

Pork Chop Suey
Chop Suey Header

A delicious assortment of chopped Vegetables & Thinly Sliced Velveted Pork covered in a Chinese Clear Sauce or Chop Suey Sauce for a Beautiful and Simple Pork Chop Suey!


Use about 1 lb. of Pork sliced thinly across the grain. Then use as is or velvet the meat, which will cause the meat to cook up tender with a silky smooth exterior.

With thinly sliced Pork, I either Starch or Soda Velvet the Meat and then Blanch.

Pork Chops
Pork Chops

Rendered Pork Fat

Slice off the fat, chop into small pieces and render this out for the fat to stir fry with or save it for other dishes and use a Neutral Oil. Rendered Pork fat will offer up more flavor.

If using the rendered fat, then either Blanch or Flash Fry the meat first and then start rendering out the fat. Once the bits are crispy and browned, you can remove them and discard. The pan will be primed for stir frying.

Rendering Pork Fat
Rendering Pork Fat


Velveting is a technique to preprocess the meat in such a way that it cooks up tender with a silky smooth exterior to the meat. This technique is incredibly effective with tougher cuts of meats and there are quite a few ways to velvet, although it really comes down to two methods, Starch Velveting & Soda Velveting.


In Starch Velveting, Cornstarch is the important ingredient here, or other starches. This is what has the effect on proteins in creating that velveted texture. Additional ingredients can go in such as cooking wines, soy sauce, msg, hoisin sauce, oyster sauce, mirin, pepper, sesame oil. This in effect is velveting and marinating at the same time.


For a Dry Starch Velvet, add about 1 Tbl of Starch to 1 lb. of Meat and mix it in. Allow to sit for 30 minutes or longer.

Velveting Pork
Velveting Pork with Cornstarch


Add an equal amount of Starch & Water or Oil to assist for better coverage. Other liquids can replace the Water & Oil or used in combination with. Most common is Soy Sauce and Cooking Wines.


1 Egg White with Cornstarch and sometimes with other ingredients for flavor.


Soda Velveting uses baking soda, about 1/4 tsp per 1 lb. of meat. Usually with about 1 Tbl of Water or more. Some will add in more Baking Soda per lb. of meat. Set aside for about 30 minutes and not too much longer or else you could end up with mushy meat.

Baking soda is very effective at tenderizing tougher cuts of meat. This technique is best for Pork or Beef. Optionally with Chicken, although I would really limit it to about 15 minute. It is very effective.

Pork Velveted with Baking Soda
Pork Velveted with Baking Soda


There are a few ways to precook the Velveted meat in preparation for Stir Frying. It all depends on what you are after.


Either the meat is rinsed and then blanched or straight to parboiling for about a minute. Which rinses and cooks at the same time.

Place a bit of water into the Wok and bring to a boil. Add the Velveted meat or rinse and then add, simmer for about 1 minute. Strain out and set aside to Stir Fry.


Either the meat is rinsed and then fried or straight to frying until about 70 % done.

Place a bit of Oil into the Wok and heat up to about 300F. Add the Velveted Meat or rinse and then add, fry until about 70% done. Strain out and set aside to Stir Fry.


All Meats no matter how they are velveted or processed makes it way to the Wok for Stir Frying. With Starch based Velveting the meat can go straight in, Blanched or Flash Fried. For Soda velveted, the meat is usually rinsed off and blanched, Flash Fried, or straight to the Wok.


The vegetables in this Pork Chop Suey include

  1. Napa Cabbage – Chopped into 1 inch sections
  2. Carrots – Sliced on an angle into thin strips, Shredded, or Julienne
  3. Onions – Sliced into Wedges or Strips
  4. Bean Sprouts
  5. Green Onions – Chopped or Sliced
Prepared Tray Pork Chop Suey
Prepared Tray Pork Chop Suey

There is a whole host of other vegetables that can go in. Shredded Carrots can be added last along with the Bean Sprouts & Green Onions.

Pad Thai Vegetables
Pad Thai Vegetables

Use a Tray to hold all the vegetables and the velveted meat.

Prepared Tray for Pork Chop Suey
Prepared Tray for Pork Chop Suey


Use Chinese Clear Sauce for the Chop Suey Sauce. Add one Knorr Pork Bouillon cube for Pork Chop Suey.

  • 2 C Water
  • 2 Tbl Potato Starch
  • 1 Knorr Pork Bouillon Cube
  • 1 tsp Sugar 
  • 1/2 tsp Sea Salt & MSG
  • 1/8 tsp Cream of Tartar & White Pepper
Chop Suey Sauce
Chop Suey Sauce

The water in the Chop Suey Sauce is split. With 1/2 added to simmer the vegetable briefly along with the Bouillon Cube so that it can dissolve. Added last is the other cup of water with the remaining Chop Suey Sauce ingredients. This is set aside and mixed before adding to the Chop Suey to thicken the sauce.

Adjust the consistency as you see fit by adding more water to thin it out or adding a slurry of equal parts Water & Starch to thicken the sauce.

Pork Chop Suey Pin

Pork Chop Suey

Pork & Vegetables coated in a Beautiful Flavorful Chinese Clear Sauce or Chop Suey Sauce.
Prep Time15 minutes
Cook Time10 minutes
Servings: 2 portions


  • 1 Large Wok
  • 1 Vegetable Tray | To hold all the Vegetables
  • 2 Bowls | For Velveting Pork & Sauce


  • 1 lb Pork
  • 1 C Water
  • 1 cube Knorr Pork Bouillon
  • 2 Tbl Neutral Oil - Optionally with 1 tsp of Sesame Oil
  • 1/4 tsp Baking Soda - For Velveting – See Notes
  • 1 Tbl Water - For Velveting

Chop Suey Sauce

  • 1 C Water
  • 2 Tbl Potato Starch
  • 1 tsp Sugar - Mirin can be used too
  • 1/2 tsp Sea Salt & MSG
  • 1/8 tsp White Pepper & Cream of Tartar


  • 8 Leaves Napa Cabbage - Chopped 1 inch
  • 1 large Onion - Sliced into wedges
  • 1 Carrot - Sliced thin on an angle
  • 1-2 C Bean Sprouts - Added last
  • 2-4 stalks Green Onions - Added last


  • Slice Pork and place into a bowl with Baking Soda & 1 Tbl water. Mix well and set aside for now.
    Prep all the Vegetables and place them into the vegetable tray. The Bean Sprouts and Green Onions to be added to the Chop Suey Last.
    Combine all the Chop Suey Sauce Ingredients together in a bowl and mix. Mix again before adding to the Chop Suey.
  • Fill the Wok with some water and bring to a boil. Add the velveted Pork and cook for about 1 minute. Strain out and set aside.
    Empty the Wok and return it to the burner on max heat. Let it heat up for a minute.
  • Add 2 Tbl of Oil or rendered Pork Fat & Meat, stir fry a few seconds. Then add Vegetables (except the Green Onions & Bean Sprouts). Stir Fry for a few minutes. Keep everything moving.
    Then add the 1 Cup of water with 1 bouillon cube. Bring to a boil, reduce the heat to medium and simmer covered until the Carrots are tender. Just a minute or so.
  • Add in the Bean Sprouts, Green Onions. Mix the Chop Suey Sauce and add it in. Mix well until the sauce thickens and serve.


Use about 1/4 tsp – 1 tsp of Baking Soda if using to velvet the meat. The more you add, the stronger the effect, but the more noticeable the baking soda becomes as far as taste goes. Optionally use 1 Tbl of Cornstarch to velvet the meat, with or without the 1 Tbl of water.
Add in other vegetables such as Peppers, Celery, Mushrooms, Snap Peas, Bok Choy, etc.
Course: Lunch, Main Course, Side Dish
Cuisine: Chinese
Keywords: Chinese Chop Suey, Chinese Pork Stir Fry, Chop Suey, Pork Chop Suey, Pork Stir Fry, Stir Fry
Author: JAH
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