This Slow-Cooked Chop Suey over Rice is like a bowl of soft, pillowy, homemade goodness!! Tender pork with a variety of different vegetables makes this easy slow cooker recipe a perfect weeknight dish.
As a child I remember my mother making chop suey for us and needless to say I was not a fan. My taste buds have grown over the years and I have perfected this pork recipe to my acquired tastes.
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What Kind of Mushrooms Grow in Northern Michigan?
Check out this article Mushrooms Found in Northern Michigan to help explain about the stump (stumpies or honey) mushrooms that my husband hunts for and that I am using for this recipe. You can use canned mushrooms or fresh white mushrooms instead of stump mushrooms.
How do you make chop suey from scratch?
Gather all of your ingredients to make the slow-cooked chop suey. Remove any fat and silver skin from the pork tenderloin and discard.
Dice the pork into small pieces. Cut up the onions, pepper and celery into small pieces.
In a large pot or slow cooker metal pan, sauté the onions, pepper and celery for about 3 minutes stirring often to prevent burning. Add the diced pork to the vegetables along with the salt and pepper and continue cooking for about 10 minutes.
After that, toss in the stump mushrooms (or mushrooms of your choice), 1 quart water, chop suey vegetables and the soy sauce. Stir to combine all ingredients.
Different Way’s to Cook Chop Suey!!
Stove-top method: Using the large pot as directed above keep on the stove but turn the burner to medium-low and let simmer for at least one hour. Check the pork for tenderness and continue to cook if needed.
Crock Pot method: Using the large pot as directed above but then transfer all ingredients to the ceramic pot. Cook on high for at least 4 hours.
Slow-Cooker method: Using the slow cooker pan as directed above but transfer the slow cooker pan to the base and turn to high (#5). Cook the chop suey for at least 5 hours, then check the pork for tenderness and continue to cook if needed.
Instant Pot method: Start by sautéing the vegetables for 3 minutes in the Instant Pot pan in the Instant Pot base. Add the diced pork and cook with the vegetables for about 10 minutes. After that, toss in the stump mushroom (or mushrooms of your choice), 1 quart of water, chop suey vegetables and soy sauce. Stir to combine all of the ingredients. Place the lid onto the base and set the Slow Cook button for at least 4 hours. Test the Pork for tenderness and cook longer if needed.
Chop Suey with White Rice!
Time to make the rice!! Cook the desired amount of white rice according to the directions on the rice package. Check out my full post about how I like to make non-sticky long grain white rice.
If you don’t like white rice you can use other rice, mashed potatoes or even noodles.
What is Chop Suey Sauce Made of?
The chop suey sauce consists of the liquid of the chop suey vegetables and pork, the water, soy sauce and is all thickened by the slurry that is added in the final step.
Whatever method you have used to cook the pork & veggies make sure to test the meat which should fall apart when you cut into it. When pork is fork tender, it is time to thicken your chop suey.
Make a slurry with the cornstarch by adding 1 cup of water and stirring to incorporating. The liquid in the pork chop suey needs to be boiling.
While stirring, slowly add the cornstarch slurry to the hot liquid and thicken to your desired thickness. If all of the slurry is added to the liquid and it is not thick enough then make some more slurry to add to the liquid. Serve hot American Chop Suey over the white rice.
What to Serve with this Meal
Pair this slow-cooked chop suey with a few of my favorites like Chocolate Covered Berry Scomuffie or the Rhubarb Apple Crisp.
More Slow Cooker Recipes
If you like cooking in your slow cooker as much as I do, then give these recipes a try. Slow Cooker spaghetti sauce, slow cooker corned beef brisket, slow cooker BBQ pulled pork, and slow cooker pepper steak are a few of my favorites!
Slow-Cooked Chop Suey
This Slow-Cooked Chop Suey over Rice is like a bowl of soft, pillowy, homemade goodness!! Tender pork with a variety of different vegetables makes this easy slow cooker recipe a perfect weeknight dish.
Ingredients
- Pork Tenderloin 2 lbs
- Onion, white, diced 1/2 cup
- Pepper, bell, diced 3/4 cup
- Celery, diced, 3 stalks 2 cups
- Salt 1 tsp
- Pepper 1/2 tsp
- Chop Suey Vegetables 28 oz
- Soy Sauce 1/2 cup
- Mushrooms, stump 2 cups
- Cornstarch 6 Tbsp
Instructions
- Gather all of your ingredients to make the slow-cooked chop suey.
- Remove any fat and silver skin from the pork tenderloin and discard. Dice the pork into small pieces.
- Cut up the onions, pepper and celery into small pieces. I
- n a large pot or slow cooker metal pan, sauté the onions, pepper and celery for about 3 minutes stirring often to prevent burning.
- Add the diced pork to the vegetables along with the salt and pepper and continue cooking for about 10 minutes.
- After that, toss in the stump mushrooms (or mushrooms of your choice), 1 quart water, chop suey vegetables and the soy sauce. Stir to combine all ingredients.
Cooking the Slow-Cooked Chop Suey!! - Stove-top method: Using the large pot as directed above keep on the stove but turn the burner to low – Med/low and let simmer for at least one hour. Check the pork for tenderness and continue to cook if needed.
- Crock Pot method: Using the large pot as directed above but then transfer all ingredients to the ceramic pot. Cook on high for at least 4 hours.
- Slow-Cooker method: Using the slow cooker pan as directed above but transfer the slow cooker pan to the base and turn to high (#5). Cook the chop suey for at least 5 hours, then check the pork for tenderness and continue to cook if needed.
- Instant Pot method: Start by sautéing the vegetables for 3 minutes in the Instant Pot pan in the Instant Pot base. Add the diced pork and cook with the vegetables for about 10 minutes. After that, toss in the stump mushroom (or mushrooms of your choice), 1 quart of water, chop suey vegetables and soy sauce. Stir to combine all of the ingredients. Place the lid onto the base and set the SLOW COOKER button for at least 4 hours.
- Chop Suey with White Rice!
Time to make the rice!! Cook the desired amount of white rice according to the directions on the rice package. If you don’t like white rice you can use other rice, mashed potatoes or even noodles. - The final step!
Whatever method you have used to cook the pork & veggies make sure to test the meat which should fall apart when cut into. When pork is fork tender, it is time to thicken your chop suey. Make a slurry with the cornstarch by adding 1 cup of water and stirring to incorporating. The liquid in the pork chop suey needs to be boiling. While stirring, slowly add the cornstarch slurry to the hot liquid and thicken to your desired thickness. If all of the slurry is added to the liquid and it is not thick enough then make some more slurry to add to the liquid. - Serve hot American Chop Suey over the white rice or your favorite side.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 192Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 58mgSodium 940mgCarbohydrates 15gFiber 4gSugar 3gProtein 24g
Calculated Nutrition Disclaimer Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Hello from Battle Creek. MI. Just wanted to say I love you repies so much. One can follow them so right on because you write them in such nice step by steps. I am in the process of making your chop suey and it smells so good. I did jot have pork so I made it with a peace of beef I had. I can not wait to eat it over my rice I made. Thank you from none Michigander to another. Keep smiling and peace to you and stay safe. Bonnie ????✌????????✌
Thank you very much Bonnie!! This is my husbands favorite recipe. He forages stump mushrooms every fall that I use for this chop suey. I never thought about making this recipe with beef. I might just have to try it that way!!
We were from the grand ol’ State of Michigan also. That’s how my Mom always cooked it was with beef. So good. One of her few meals she could cook. Such a wonderful mother but an atrocious cook, bless her big heart!
I love family cooking memories! That is why I created this website so I could share my memories with my family and friends.
Looking forward to trying some of your wonderfully written recipes. Any Gluten Free recipes?
Thank you, from Fort Gratiot, Mi
Thank you Shirley! Yes, I have a couple gluten free recipes. Try https://frommichigantothetable.com/gluten-free-triple-chocolate-zucchini-bread/. and
https://frommichigantothetable.com/gluten-free-chocolate-zucchini-muffins/
The flavors in this are amazing! I love how you make great food so easy to make for my family!
This is very similar to my Mom’s chop suey but I don’t have her recipe. Mom’s also had molasses and water chestnuts in it, but no peppers. She used only beef, but said her original recipe had both beef and pork in it.
I’m very happy to have found your recipe because it’s definitely close enough to hers that I will be able to modify it to be more like hers using yours as a good starting point. THANK YOU!
I am so glad that my family’s chop suey recipe brings back so my memories of your mom’s chop suey recipe.