Skillet Chop Suey Recipe

Chop Suey
submitted by bahuja2001 at


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Onion1 Large
 Celery stalks3
 Green pepper1
 Fresh mushrooms1⁄2 Pound
 Canned water chestnuts5 Ounce, drained (1 Can)
 Snow peas1⁄4 Pound
 Canned bean sprouts1 Pound (1 Can)
 Lean pork1⁄2 Pound
 Oil2 Tablespoon
 Salt1⁄2 Teaspoon
 Cornstarch1 Tablespoon
 Meat broth1⁄2 Cup (8 tbs)
 Soy sauce2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1122 Calories from Fat 398

% Daily Value*

Total Fat 45 g69%

Saturated Fat 8.8 g43.8%

Trans Fat 0 g

Cholesterol 154.2 mg

Sodium 3275 mg136.5%

Total Carbohydrates 111 g37%

Dietary Fiber 24.8 g99.1%

Sugars 47.1 g

Protein 80 g159.4%

Vitamin A 48.8% Vitamin C 472.3%

Calcium 27% Iron 73.5%

*Based on a 2000 Calorie diet


Cut onion, celery and green pepper into thick slices; combine in bowl.
Chop mushrooms and water chestnuts coarsely; break off tips of snow peas.
Drain bean sprouts.
Combine mushrooms, water chestnuts and snow peas in separate bowl.
Cut pork into thin strips; brown quickly in oil in skillet, stirring constantly until pink color disappears.
Sprinkle with salt.
Add onion, celery and green pepper to pork; cook about 3 minutes, stirring until vegetables are crisp-tender.
Add mushrooms, water chestnuts, snow peas and bean sprouts to pork mixture.
Mix cornstarch with broth and soy sauce; add to mixture in skillet.
Cook, stirring gently, until liquid is thickened slightly and vegetables look glossy.