Full Recipe:​

Ingredients​

For the Pork:

• 2 tablespoons vegetable oil
• 1 pound pork tenderloin, trimmed and cut into bite-sized pieces
• Salt and black pepper, to taste

For the Vegetables:

• 2 celery ribs, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 small red bell pepper, cut into thin strips
• 2 cups sliced mushrooms
• Sliced green onions (for garnish)
• Sesame seeds (optional garnish)

For the Sauce:

• ½ cup low-sodium chicken broth
• ¼ cup soy sauce (or tamari/coconut aminos)
• 3 garlic cloves, minced
• 1 tablespoon cornstarch

Directions​

1. Make the Sauce
In a bowl, whisk together chicken broth, soy sauce, garlic, and cornstarch. Set aside.

2. Cook the Pork
Heat vegetable oil in a wok or large skillet over high heat. Add pork and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.

3. Stir-Fry Vegetables
Add celery, onion, red pepper, and mushrooms to the same pan. Stir-fry for 4–5 minutes until softened but still crisp.

4. Add the Sauce
Give the sauce another stir and pour it into the pan. Cook for 1–2 minutes until thickened.

5. Combine
Return the cooked pork to the pan. Stir everything together for about 20–30 seconds until heated through.

6. Serve
Remove from heat, garnish with sliced green onions (and sesame seeds if desired), and serve over steamed rice or noodles.

Nutrients​

over rice or noodles. While many versions use chicken or beef, pork tenderloin offers a juicy, lean option that cooks quickly and pairs well with the savory soy-based sauce. The vegetables—celery, bell pepper, mushrooms, and onions—retain their crunch and color, making each bite texturally interesting and balanced.

This dish is not only tasty but also a clever way to use up vegetables in your fridge, making it a sustainable and budget-friendly choice.

Flavorful Yet Simple Sauce​

The sauce for this Pork Chop Suey is light but rich in flavor. A blend of low-sodium chicken broth, soy sauce, minced garlic, and cornstarch creates a smooth, glossy glaze that clings beautifully to the pork and vegetables. The garlic adds pungency, the soy sauce gives depth and umami, and the cornstarch thickens the sauce to the perfect consistency.