Simple Chop Suey Creole

Reunion has a particular gastronomic identity. With a mixed population, Reunion’s cuisine is also. Our dishes with multiple origins (Indian, Malagasy, Chinese, and African) are rising to brighten up the taste buds and create a crush.

Reunion’s people attach particular importance to the pleasures of the mouth and put all their heart into the preparation of their favorite dishes. Some dishes thus require several hours of practice, such as Sarcives or Creole cassoulet.


Reunionese cuisine is the result of the meeting of various origins and its population, language, etc. French, Indian, and Chinese culinary cultures have come together to give birth to Reunion’s cuisine. The staple of the diet is rice, as is the case throughout the Indian Ocean.

My favorite creole dish! And very healthy!
Chop suey creole can be prepared with beef, shrimp, chicken, or pork. This recipe is one of the most straightforward and most healthy.
I usually cook it with pork. All we need is soybean sprouts, pork, and broccoli. And, of course, spices to give flavor.
We have another way of doing it with a lot more veg and more prep time. I will give you the recipe in another article.
The recipe that I’m going to give you below was simplified by my mother when she didn’t have time to spend hours in the kitchen, but we wanted to rediscover this dish’s excellent taste. So it’s perfect for you if you don’t want to spend your entire evening cooking and eating healthy.
We can think that this dish is similar to Chinese cuisine.

Like all Creole dishes, chop suey is served with rice and a rougail if you like to eat spicy food.

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Two packets of bean sprouts
1-ounce boneless pork
One piece of ginger
Four garlic cloves
Two tablespoons of soy sauce
One tablespoon olive

1- Crush the spices; garlic, ginger, salt, and pepper.

2- Cut the pork roughly into pieces, then pour in the soy sauce. To mix everything

3- Pour a spoonful of oil into pan. Place the pieces of meat.

4- Cook them for 15-20 minutes until they turn golden. Then remove them from the pan.

5- Place the spices and cook for 5 minutes.

6-Rinse the bean sprouts. Please place them in the same pan as the meat and then brown them for 15 minutes. They must remain crispy but must be cooked.

7- Then place the broccoli; mix everything, then add the meat and mix. Cook for five more minutes, then turn off the heat.

To eat with rice and spicy rougail

Chop suey’s secret is to have a good dose of ginger and cook over low heat at the end.

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