A quick stir-fry of chicken, shitake mushrooms, sugar snap peas, celery, onion and bok choy. Also, pork may be substituted for a change of pace. Chop Suey requires a bit of chopping. But stir-frying is simple. And while it can be made in large skillet, a wok will make the task easier. A few alterations allows this dish to fit into a healthy eating lifestyle.
Chop Suey offers versatility…………… Chicken or Pork
If you are looking for new ideas for chicken, consider making a stir-fry. A 1 1/2 cup serving of Chicken Chop Suey is just 2 WW Smart Points. However, if your family is rolling their eyes at chicken, and your husband is walking around the house with his arms folded up like a set a wings and clucking, maybe it’s time for some pork. When this dish is prepared with pork tenderloin, it becomes 3 WW Smart points per serving.
To Wok or Not
Some stir-fry dishes are easy to prepare in a large skillet. However, I highly recommend using a wok as the large amount of vegetables in this dish are difficult to manage in a skillet. The depth and width of a wok makes the task much easier. 
Onion, celery, snap peas, bok choy and shitake mushroom prepared for stir fry.
If you are interested in purchasing a wok but overwhelmed by the choices, I recommend that looking for a Hand-Hammered Carbon Steel Wok with a rounded bottom. Carbon steel conducts heat hotter and evenly than stainless or aluminum. Furthermore, there are many good hand hammered carbon steel woks available for around $29 to $49. In addition to the wok, a Wok Rack or Wok Ring is needed; and these are available for around $10. Restaurant supply stores are great a place to find these gems. They are also available on Amazon.
Not to Wok
Alternatively if a wok is not available, you can cook the vegetables in stages as outlined in the instructions and transfer them to a large serving bowl. After cooking the bok choy and snap peas, the sauce is added and the meat is returned to the pan. Once the sauce is thick combine with the vegetables that have been set aside and toss to incorporate.
Onion, celery, snap peas, bok choy and shitake mushrooms chopped for Chop Suey
A 1 1/2 cup serving prepared with chicken breast is 2 WW Smart Points or 189 calories.
A 1 1/2 cup serving prepared with pork tenderloin is 3 WW Smart Points or 297 calories.
Buon Appetito!
PrintChop Suey
A twist on the classic Chinese recipe of Chop Suey, chicken or pork stir-fried with vegetables in a light and flavorful sauce.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 7 1/2 Cups 1x
- Category: Entree
- Method: Stove Top
- Cuisine: Chinese
Ingredients
- 18 ounces Chicken Breast, cut into strips OR 18 ounces Pork Tenderloin, cut into strips
- 1 teaspoon Kosher Salt
- 1/2 teaspoon White Pepper or Black Pepper
- 2 cups Celery, cleaned and sliced on a bias
- 1 1/2 cups Sugar Snap Peas, cleaned and cut in half
- 1 1/2 cups Onion, sliced
- 2 1/2 cups Shitake Mushrooms, stemmed and sliced
- 2 1/2 cups Baby Bok Choy, sliced
- 3/4 cup Chicken Broth
- 1 1/2 Tablespoons Cornstarch
- 3 Tablespoons Soy Sauce
- 1 1/2 Tablespoons Fresh Garlic, minced
- 1 1/2 teaspoons Brown Sugar
- 4 teaspoons Peanut Oil
Instructions
- Heat a wok over medium to high heat. Test for proper heat by dropping a 1/4 teaspoon of water into the wok. If the water skittles and bounces around, the wok is properly heated. Add 1 teaspoon of peanut oil and half of the chicken and stir-fry until no longer pink, about 3-4 minutes. Remove immediately and place in a dish. Repeat with one more teaspoon of peanut oil and the remainder of the chicken.
- Add one more teaspoon of peanut oil and stir fry onions until they just begin to brown, about 2 minutes.
- Add the last teaspoon of oil and add mushrooms and celery, continuing to stir-fry for an additional 4 minutes.
- Meanwhile, mix together chicken broth, soy sauce, cornstarch, sugar and garlic and set aside.
- Once the mushrooms are cooked, add the sugar snap peas and bok choy, and cook an additional 2 minutes. If it seems that the vegetables are sticking to pan and need more oil add 1 to 2 tablespoons of chicken broth. The steam from the broth will help to loosen and cook the vegetables without the need of any additional oil.
- Add the chicken broth mixture to the pan and the cooked chicken or pork. Continue to cook and stir, until the sauce begins to boil.
- Remove from pan and serve with rice.
Notes
A 1 1/2 cup serving prepared with chicken breast is 2 WW Smart Points. A 1 1/2 cup serving prepared with pork tenderloin is 3 WW Smart Points. A 1/2 cup serving of rice is an additional 3 WW Smart Points.
