Slow-Cooked Chop Suey Over Rice

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. 

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.

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 white mushrooms instead of stump mushrooms.

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 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.  If you don’t like white rice you can use other rice, mashed potatoes or even noodles. 

What is choy suey sauce made of?

The chop suey sauce consists of the liquid of the chop suey vegetables, the water, soy sauce and is all thickened by the slurry that is added in the final step. 

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.

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Yield: 12 servings

Slow-Cooked Chop Suey

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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.

Prep Time 15 minutes

Cook Time 5 hours 15 minutes

Total Time 5 hours 30 minutes

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

1. Gather all of your ingredients to make the slow-cooked chop suey.
2. Remove any fat and silver skin from the pork tenderloin and discard. Dice the pork into small pieces.
3. Cut up the onions, pepper and celery into small pieces. I
4. n a large pot or slow cooker metal pan, sauté the onions, pepper and celery for about 3 minutes stirring often to prevent burning.
5. Add the diced pork to the vegetables along with the salt and pepper and continue cooking for about 10 minutes.
6. 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!!
7. 
   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.
8. 
   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.
9. 
   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.
10. 
    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.
11. 
    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.
12. .
    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.
13. Serve hot American Chop Suey over the white rice or your favorite side.
    

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Nutrition Information

Yield

12

Serving Size

1
Amount 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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Pair your Slow-Cooked Chop Suey with FROM MICHIGAN TO THE TABLE favorites like Chocolate Covered Berry Scomuffie or the Rhubarb Apple Crisp.