Chop Suey: The Chinese Version


  • 450 g (1 lb) lean boneless pork chops
  • 2 tablespoons light soy sauce
  • 4 teaspoons Shaoxing rice wine or dry sherry
  • 2 teaspoons salt
  • freshly ground black pepper
  • 4 teaspoons toasted sesame oil
  • 1 egg white
  • 1 tablespoon cornflour
  • 480 ml (16 fl oz) groundnut oil
  • 3 garlic cloves, peeled and crushed
  • 2 tablespoons finely shredded fresh ginger
  • 225 g (8 oz) mangetouts, trimmed
  • 55 g (2 oz) finely shredded spring onions
  • 4 tablespoons Chinese Chicken Stock or store-bought fresh stock
  • 2 teaspoons chilli bean paste or sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornflour mixed with 2 teaspoons water


Cut the pork into shreds about 5 cm (2 in) long and 3 mm ( in) wide. In a medium-sized bowl, mix the pork with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, 1 teaspoon of salt, ½ teaspoon of pepper and 2 teaspoons of sesame oil. Mix in the egg white and cornflour; toss until the pork is well coated. Refrigerate for at least 20 minutes.

Heat a wok until it is very hot, and then swirl in the groundnut oil. When the oil is very hot, remove the wok from the heat and immediately add the pork shreds, stirring vigorously to keep them from sticking. As soon as the pork begins to lose its raw look, in about 2 minutes, quickly drain it in a stainless steel colander set in a bowl. Discard all but 2 tablespoons of the oil.

Reheat the wok and the oil. When it is hot, toss in the garlic and ginger and stir-fry for 30 seconds. Scatter in the mangetouts and spring onions and continue to stir-fry for 1 minute. Pour in the stock, 1 tablespoon of soy sauce and 2 teaspoons of rice wine. Spoon in the chilli paste, 1 teaspoon of salt, the sugar and ¼ teaspoon of pepper. Stir to mix well, then return the pork and let cook for 2 minutes. Slowly drizzle in the cornflour mixture. Stir in the remaining sesame oil, transfer to a platter and serve.