Chop suey

Source :

Note : J’utilise un rôti de faux-filet ou de longe de porc que je fais cuire au préalable et coupe en lanières.

J’ajoute des cashews ou des arachides en garniture à la fin.


  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 1/2 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 1/2 teaspoon cornstarch
  • 1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
  • 2 celery ribs diagonally cut into 1/4-inch-thick slices
  • 6 oz snow peas diagonally cut into 1/4-inch-thick slices
  • 1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
  • 1/4 lb mushrooms cut into 1/4-inch-thick slices
  • 1 onion, halved lengthwise and into 1/4-inch-thick strips
  • 1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
  • 1/4 lb mung bean sprouts, rinsed and drained
  • 1 (5-oz) can sliced water chestnuts
  • 1 (5-oz) can sliced bamboo shoots
  • 1/4 cup chicken broth
  • Vegetable oil (olive oil)
  • Water
  • Salt and pepper to taste


  1. 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.
  2. 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.
  3. Reheat wok and stir-fry each remaining vegetable separately in 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.
  4. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
  5. 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.
  6. 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.

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