Chop Suey is the perfect way to slip veggies into my guys’ diet, and there’s nothing mushy about these–fresh and crisp and tasty. My guys devoured it.


2 tbsp rice wine vinegar

2 tbsp oyster sauce

4 tbsp cornstarch, divided

1/2 tsp ground black pepper

1 lb pork tenderloin, cut into bite-sized pieces

3 cups chicken broth

2 tbsp sesame oil, divided

2 celery stalks, diced

1 medium onion, diced

2 small carrots, diced

2 cups finely shredded green cabbage

8 oz sugar snap peas

1-5 oz pkg crunchy chow mein noodles (I used La Choy brand)

1) To large zip top bag, add rice wine vinegar, oyster sauce, 1 tbsp cornstarch (reserving 3 tbsp), pepper; give it a good shake; add pork tenderloin pieces, close zip top, and give another good shake to coat; refrigerate 15 minutes

2) In medium-sized bowl, mix chicken broth and 3 tbsp reserved cornstarch; set aside

3) In large skillet over medium-high, heat 1 tbsp sesame oil (reserving 1 tbsp); add pork tenderloin pieces and cook 3 minutes, stirring often; transfer pork to plate and set aside

4) To same skillet, add 1 tbsp reserved sesame oil and heat over medium-high; add celery, onion, carrots, and cabbage and cook 3 minutes; stir in cooked pork and sugar snap peas; stir in chicken broth mixture and bring to a boil; stirring continuously, cook until sauce thickens, 1-2 minutes; remove from heat

5) Divide chow mein noodles between 4 plates, scattering around the edges; spoon chop suey mixture in center and serve immediately

Servings: 4

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