The Humble Chop Suey — A Dish Full of History and Heart
There’s a certain nostalgia that comes with dishes like Chop Suey — simple, comforting, and instantly familiar. It’s one of those recipes that brings back memories of the early days of Chinese cooking in the UK, when ingredients weren’t always easy to find, and creativity was key.
My mum often told me stories about those days, back in the late 60s and early 70s in Leicester. Fresh bean sprouts were almost impossible to get, so she’d grow her own — in a bath tub! I remember her explaining how she’d line it with newspaper, soak the beans, and keep them covered until they sprouted. It’s such a perfect example of that resourceful spirit so many Chinese families had back then — doing whatever it took to bring authentic flavours to their new home.
These days, bean sprouts are as easy to find as a loaf of bread, but I still think of Mum every time I throw a handful into the wok. There’s something really special about that — how one ingredient can hold so much family history.
A Brief History of Chop Suey
The origins of Chop Suey are as mixed as the dish itself. There are several stories about where it came from, but one of the most popular says it was created in the 19th century by a Chinese American cook working on the transcontinental railroad. He supposedly threw together leftover meat and vegetables in a quick stir-fry for the hungry workers — and Chop Suey (meaning “mixed bits”) was born.
Whether that’s the true story or not, what’s undeniable is how this humble dish became a bridge between cultures. It travelled from America to the UK and quickly became one of the most beloved dishes on Chinese takeaway menus, often voted among the nation’s favourites. It’s quick, delicious, and incredibly adaptable — everything a great stir-fry should be.
The Dish
My Char Siu Pork Chop Suey celebrates that same simplicity — tender slices of Chinese roast pork (Char Siu), crisp bean sprouts, slithers of carrot, and the deep savoury note of dark soy sauce.
Although the cooking itself only takes a few minutes, you’ll need to have Char Siu ready to go — but don’t worry, I’ve got the full recipe if you fancy making your own. Once that’s done, this dish comes together in no time: a quick toss in a hot wok and you’ve got a meal that’s sweet, savoury, and packed with that classic takeaway flavour.
The key lies in the balance — the soy sauces, the crunch of the vegetables, the umami of the pork, and that final drizzle of sesame oil that ties it all together. And of course, don’t skip the white pepper — it’s that subtle heat that transforms the dish from good to great.
A Little Tip: Dark vs Light Soy Sauce
A lot of people ask about the difference between the two, and both play their part here.
- Dark Soy Sauce is thicker, richer, and slightly sweet — perfect for adding colour and depth.
- Light Soy Sauce is saltier and brighter, used more for seasoning and lifting flavours.
Together, they create that beautiful balance of savoury and sweet that defines so many Cantonese-style dishes.
So next time you’re craving a proper Chinese takeaway classic, skip the menu and make this at home.
Simple, quick, full of history — and if you listen closely, maybe you’ll hear the faint echo of a bath tub full of bean sprouts and a mother’s determination to make her family’s food, her way.
Pork Chop Suey
Ingredients
- 200 g Chinese Roast Pork
- 1 Onion thinly sliced
- 250 g Bean Sports
- 1 Carrot cut into slices
- 2 Spring Onions cut into 5cm lengths
- 2 tbsp Oil Vegetable, Ground Nut, Rice Bran or Rapeseed
- 1/2 tbsp Light Soy Sauce
- 1/2 tsp Dark Soy Sauce
- Salt to taste
- 1 tsp Sugar
- Pinch White Pepper
- 1 tsp Sesame Oil
- 1/4 cup Water
- 1 tbsp Corn Flour mixed with 2 tbsp water to make a slurry
Instructions
- Heat a non-stick wok and fry Chinese roast pork in 1 tbsp oil for 2 minutes, add onions and stir for a further minute.
- Add carrots, salt, sugar and a ¼ cup of water and bring to the boil.
- Now add spring onions, dark soy sauce, light soy sauce, bean sprouts, and a good pinch of white pepper and mix thoroughly (ensure heat is high).
- Check seasoning and adjust if necessary, add just enough of the corn flour slurry to thicken the sauce, mixing the ingredients the entire time.
- Remove from heat, add sesame oil, stir and serve.
Recipe is from my Chinese Takeaway Cookbook
