You can simply reheat leftovers in the microwave, or heat in a saucepan with a bit of water added.

Leftovers will keep in the refrigerator for 3-4 days in an airtight container. We like to top ours with crunchy chow mein noodles. SERVE – Serve over hot cooked white rice.

SAUCE – Whisk together the cornstarch and 2 tablespoons of water in a small bowl.

Add the bean sprouts, water chestnuts, sugar snap peas, and mushrooms.

COOK VEGGIES – Add the celery and onions, simmer 5 minutes over medium heat.

Stir in the soy sauce, 1 1/4 cups of water, and bouillon simmer uncovered over medium heat for 5-8 minutes. Add the garlic during the last 30 seconds. Add the cubed pork and cook until browned, 3-4 minutes.

BROWN MEAT – In a large skillet, heat the oil over medium high heat.

Wash and slice the celery, onion, and mushrooms.

PREP – Cut the pork chops into 1″ cubes.

Chow mein is considered a more authentic Chinese recipe. Chow mein always contains noodles, which are stirred into the meat and vegetables.Ĭhop suey is also a more flexible recipe, you can use whatever vegetables or meat you have on hand. One of the main differences is that chop suey has a thicker sauce, and is usually served over rice. Please read my disclosure policy here.What is the difference between chow mein and Chop Suey? Tools Used in Making This Chop Suey Soup (Chai Boey) This post contains affiliate links. I have cook this successfully with various substitutions. If you cannot get some of the ingredients, please refer to the notes at the end of this post. This recipe is very forgiving and the ingredients listed here are more of a guide. These leafy green vegetables have a peppery taste and can stand up to boiling without breaking down too much. You can easily find mustard greens or Gai Choy at the Asian grocery stores here int he US. Tamarind slices are a little more difficult to find here but you can substitute it with tamarind paste or concentrate or even lime juice. Pickled mustard greens ( kiam chai) are sold in plastic packages. You can prepare this quick version crispy pork belly in 40 minutes and it is perfect for this Chai Boey. If you do not have leftover roast pork belly, please check out my quick and easy Pan Fried Crispy Pork Belly. Instead of shrimps, Jiu Hu Char has pork, cuttlefish, and mushrooms in it. The only other leftover she will include is the Jiu Hu Char from which my Warm Jicama and Cabbage Salad is based on. Siew Yoke (Roast Pork Belly) is a must as it provides the fat to moisten the mustard greens. While some families will dump in all their leftovers, Mom is more selective in what she puts into this soup. Chai Boey on the other hand is a tangy and spicy soup. Chop Suey in the USe is cooked with meats, celery, cabbage, bean sprouts, and noodles in a starch-thickened sauce typically served with rice. The idea however, is similar in that a mix of ingredients are used. It depends on what is leftover from the feasts of the previous days.Īlthough we call this soup Chop Suey, do not mistake this for the US stir fry dish. There is no specific recipe and the taste may differ slightly each time.

We fondly call it Chop Suey in our family. This is a tangy dish of mustard greens boiled with leftover meats and vegetables. The Chinese New Year festivities would not be complete without this much awaited dish called Chai Boey which literally means leftovers. Chop Suey Soup (Chai Boey) is a much anticipated dish prepared after the Chinese New Year feast consisting of roast pork, mustard greens, and leftovers.

Pork chop suey with