This Chop Suey recipe has been on my mind lately and is definitely a blast from the past. It’s a meal my mom use to make as well as my Nana, which originated from her mother, Nanna Catherine.
Lo and behold – Nanna Catherine’s Chop Suey, a generational gem.
What you’ll need:
- 3lbs boneless pork (center cut)
- 2 onions – yellow
- 1 bunch of Celery
- 10 bags of bean sprouts (YES..10)
- Soy Sauce
My mom and I recently made Nanna Catherine’s chop suey together and the second that all the ingredients simmer together, the aroma instantly brings me back to childhood. I absolutely love this recipe and it just makes you feel at home.
How to make Nanna Catherine’s chop suey:
What I didn’t realize about this recipe is that it takes some time. It needs to simmer and the flavors need to really absorb altogether. I was STARVING when we made this so I just wanted to call that out for you now. This is not a quick fix!
Onto the cooking..
First, start by prepping your veggies and pork. Cut everything up small. Add your onion and celery into a pot with water and let it simmer so they get nice and soft. While this is cooking, sauté the cubed pork until fully cooked.
When the onions and celery are done, drain the water into another bowl (SAVE THIS WATER). Throw the pork and veggies together in a pot and set on the stove top but do not put it on yet. In the pan you used to cook the pork, add in the saved veggie water, add flour, and soy sauce. Mix on low until a gravy-like consistency forms. When that’s ready toss it into the pot with all the cooked ingredients and turn on medium-low.
Slowly add one bag of sprouts in at a time. Let the sprouts really cook, which you’ll see them shrink and soften and then add another bag. The sprouts are essentially your noodle’s.
Once all bags of sprouts are used up, feel free to add salt and pepper if you prefer and grab a bowl. It’s Ready! This is so delicious and it will feed a lot of people so we hope you enjoy!
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