The main content
Pork Chop Suey

Pork Chop Suey


  • 4 boneless pork loin chops, trimmed of fat (24 oz. total)

  • 1 tsp. ground white pepper

  • 3 tbsp. cornstarch, divided

  • 3 tbsp. Shaoxing wine or dry sherry, divided

  • ¾ cup chicken stock

  • 3 tbsp. oyster sauce

  • 1 tbsp. light brown sugar

  • 1 tbsp. toasted sesame oil

  • 1 tbsp. dark soy sauce

  • 1 tbsp. rice vinegar or black vinegar

  • 4 tbsp. peanut or safflower oil, divided

  • 1 medium white onion, peeled and sliced

  • 2 small bundles of broccolini (about 10 oz. total), thinly sliced on the bias

  • 1 red bell pepper, stemmed, seeded, and thinly sliced

  • 1 small can (8 oz.) water chestnuts, drained

  • 1 can (15 oz.) baby corn, drained and halved lengthwise

  • 1 can (8 oz.) bamboo shoots, drained

  • Cooked rice or noodles, for serving

  • Scallions or chives, sliced on the bias, for serving


Step 1

Slice the pork into thin strips on the bias. Season with white pepper and salt, then toss with 2 tbsp. cornstarch and 2 tbsp. Shaoxing wine.

Step 2

In a small bowl, mix remaining 1 tbsp. cornstarch with 1 tbsp. water until smooth. Whisk in stock, oyster sauce, brown sugar, sesame oil, dark soy sauce, vinegar, and remaining 1 tbsp. Shaoxing wine.

Step 3

Heat large cast-iron or nonstick skillet over medium-high heat with 2 tbsp. peanut oil. Add sliced pork and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add remaining 2 tbsp. oil to pan. Stir in onion and cook a couple of minutes to soften. Add the broccolini, bell pepper, and water chestnuts; cook until veggies begin to soften, 2 to 3 minutes. Stir in corn and bamboo shoots; cook until warmed through, about 2 minutes. Return pork to the skillet and pour in sauce. Simmer until thickened, about 2 minutes. Serve with rice or noodles and top with scallions or chives.