Chop Suey

My Go-To Weeknight Dinner: Chop Suey

As a busy working mom, I need recipes that are quick, easy, and delicious. Chop Suey fits the bill perfectly! This dish is so versatile; you can really throw in whatever vegetables you have on hand. I often raid my crisper drawer and see what treasures I can find lurking inside. One day it might be broccoli and carrots, the next it could be bell peppers and snow peas. The beauty of Chop Suey lies in its adaptability. It’s a blank canvas for culinary creativity, allowing me to use up leftover veggies and minimize food waste. And let's be honest, anything that helps reduce the evening cooking stress is a winner in my book!

This particular recipe is a favorite because it uses pork tenderloin – lean and flavorful. The sauce is the star, though. It’s a harmonious blend of sweet and savory notes that perfectly complements the crisp-tender vegetables and succulent pork. The whole process comes together quickly, usually in under 30 minutes, which is a lifesaver on those hectic weeknights. I often double the recipe to have leftovers for lunch the next day – another bonus in my busy schedule. My kids absolutely love it, and it's become a staple in our weeknight dinner rotation. I’ve even started experimenting with different types of meat, like chicken or shrimp, to keep things exciting. I encourage you to do the same; feel free to customize this recipe based on your preferences and what you have available in your pantry.

Beyond its practicality, Chop Suey has a rich history. The origins are a little hazy, but I love the story of the Chinese viceroy who supposedly inspired the dish. Regardless of its true beginnings, it's a dish that has endured the test of time, and for good reason. It's a hearty, satisfying meal that’s both incredibly flavorful and unbelievably simple to make. That’s why it remains a beloved classic, passed down through generations and adapted to countless variations. For me, it's more than just a quick weeknight dinner; it’s a reminder of the simple joys of home-cooked meals and the satisfaction of creating something delicious from humble ingredients. It’s a dish that brings comfort, and that’s something truly valuable in our busy modern lives. The ease of preparation, the deliciousness of the result, and the fun of customization make this a perfect recipe to share with friends and family. Give it a try, and I think you'll agree: Chop Suey is a keeper!

Tips for Success:

• Use a good quality wok for best results. The high heat is essential for getting that perfect stir-fry texture.
• Don't overcrowd the wok. Stir-fry the vegetables in batches to ensure they cook evenly and remain crisp-tender.
• Feel free to add other vegetables to the mix, such as mushrooms, peppers, or onions.
• Serve the Chop Suey over rice for a complete and satisfying meal.
• If you don't have oyster sauce, you can substitute with a mixture of soy sauce and a touch of brown sugar.
• Prepare the marinade for the pork ahead of time to allow the flavors to fully develop.

This simple yet flavorful dish is a true testament to the magic of everyday cooking. Its versatility and ease of preparation make it a constant in my family’s culinary repertoire. Happy cooking!

Step-by-step

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl.
• Reheat wok and stir-fry each remaining vegetable separately in the same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.