TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES: 6 servings


  • 1-1/2 pounds pork chop suey meat
  • 2 tablespoons vegetable oil
  • 1 cup sliced onion
  • 2-1/2 cups water
  • 1-1/2 cups sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 chicken bouillon cubes
  • 1 teaspoon ground ginger
  • 1/4 cup cornstarch
  • 1/4 cup soy sauce
  • Hot cooked rice or mashed potatoes

Nutritional Facts

1 cup: 248 calories, 11g fat (3g saturated fat), 67mg cholesterol, 1130mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 26g protein.


  1. In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender.
  2. Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes. Yield: 6 servings.
Originally published as Pork Chop Suey in Country Pork 1996, p56

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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ddrury User ID: 3140419 22395
Reviewed Mar. 24, 2009

"I used this recipe, but replaced the pork with a piece of beef cooked in a crock pot for 5 hours with a package of onion soup mix. I added chinese vegetables, 1 can of water chestnuts. I used the ground ginger, cornstarch and soy sauce. It was the best homemade chop suey I have ever made.

Donna - Groveport, OH"

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