Saucey Sauce Chop Suey

Photo Credit: Susan Tusa of  Buffalo News


Saucey Sauce Chop Suey Recipe


We recreate one of the most famous American-Chinese dishes with our Saucey Sauce Chop Suey Recipe! An easy and tasty version of this traditional dish with a vietnamese twist!


Serving per 4



  • 2 garlic cloves, minced
  • 2 T oyster sauce
  • 1 T soy sauce
  • 1 T salt
  • 1 1/2 T cornstarch
  • 2T Spicy Garlic Saucey Sauce
  • 1 lb pork tenderloin, cut into 1/8-inch-thick strips
  • 2 celery ribs, sliced diagonally
  • 6 oz snow peas, sliced diagonally
  • 1/2 lb bok choy, sliced (leaves and ribs separately)
  • 1/4 lb mushrooms, sliced
  • 1 onion, sliced
  • 1 red¬†bell pepper, sliced
  • 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
  • Water
  • Salt and pepper to taste



  1. Stir together garlic, oyster sauce, 1T soy sauce, salt, the 1/2T cornstarch and the Spicy Garlic Saucey Sauce in a bowl. Stir in pork and marinate for 15 minutes.
  2. Heat a wok over high heat. Drizzle 1T of vegetable oil then stir-fry celery, season it with salt, until crisp-tender for about 2 minutes. Transfer it to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner.
  3. Lastly, stir-fry bok choy, beginning with ribs then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to the bowl with the other vegetables.
  4. Stir together chicken broth, 1T oyster sauce, and 1T cornstarch.
  5. Reheat wok over high. Drizzle 1T of vegetable oil and stir-fry pork until just cooked through for around 2 minutes.
  6. Return all vegetables to wok and toss.
  7. 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.
  8. Serve immediately, with cooked rice or noodles

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