Celebrate National Chop Suey Day with this recipe

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National Chop Suey Day is here!

Chef Rob Koeller, owner of Culinary Concepts and Hospitality Consultants, dropped by FOX59 Morning News to discuss the special day and share a recipe.


For the stir-fry

  • ½ oz. garlic (~2 medium cloves, minced)
  • ¼ oz. fresh ginger (peeled and minced)
  • 2 ½ oz. celery (~1 rib, sliced at an angle)
  • 2 ½ oz. onion (~1/2 small onions, sliced)
  • 2 ½ oz. carrot (~ 1/2 carrot, julienned)
  • 5 oz. cabbage (~2 leaves, chopped)
  • 2 ½ oz. snap peas (10 snap peas, trimmed and sliced)
  • 1 tablespoon toasted sesame oil

For the noodles

  • 16 oz. fresh chow mein noodles (boiled according to package directions)
  • Sesame oil

For the pork

  • 8 oz. pork loin (cut into 1/8-inch strips)
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon potato starch or corn starch

For the sauce

  • 3/4 cup low-sodium chicken stock
  • 1 tablespoon oyster sauce
  • 1 ½ teaspoons potato starch
  • ¼ teaspoon ground white pepper
  • Salt (to taste)


Bring a large pot of salted water to a boil for the noodles. If you prefer serving this over rice, then use rice. To marinate the pork, add the pork, Shaoxing, oyster sauce, and potato starch to a bowl and stir well to combine.

To prepare the sauce, add the chicken stock, oyster sauce, potato starch, and white pepper to a bowl and stir to combine.

When your vegetables are all chopped, start boiling the noodles and heat a large frying pan or wok over high heat. Add 1 tablespoon of sesame oil to the pan along with the garlic and ginger, and fry until fragrant (20-30 seconds).

Add the celery, onion and carrots and stir-fry until the onions start to become translucent. Make some space in the center of the pan and add the marinated pork. Press the pork out into a flat layer and let it brown a bit before stir-frying.

When the pork is mostly cooked, add the cabbage and snap peas and stir-fry until the snap-peas are bright green.

Drain the noodles when they’re cooked and toss with a bit of sesame oil to keep them from sticking together. Give the sauce a stir and then add it to the pan. Boil the mixture until the sauce thickens. Add salt/pepper to taste. Serve the Chop Suey over the noodles with the sauce.

Recipe adapted by Chef Rob Koeller, owner of Culinary Concepts & Hospitality Consultants

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