Chop Suey is a delicious and versatile stir-fry dish that’s a staple in Chinese-American cuisine. Made with a medley of crisp vegetables, tender protein, and a rich, flavorful sauce, it’s both satisfying and easy to customize. Serve it with steamed rice or noodles for a complete meal the whole family will love!
Ingredients
For the stir-fry:
- 2 tbsp vegetable oil
- 1 lb chicken breast, beef, pork, or shrimp (thinly sliced)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 1 cup celery, sliced
- 1 cup bok choy or napa cabbage, chopped
- 1 cup bean sprouts
- 1/2 cup bell peppers, sliced (optional)
- 1/2 cup mushrooms, sliced (optional)
For the sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1/2 cup chicken or vegetable broth
- 1 tsp sesame oil
For serving:
- Steamed white rice or noodles
Equipment
- Large wok or skillet
- Mixing bowl
- Knife and cutting board
- Wooden spoon or spatula
Instructions
- Prepare the sauce:
- In a small bowl, mix the soy sauce, oyster sauce, cornstarch, sugar, chicken broth, and sesame oil until smooth. Set aside.
- Cook the protein:
- Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced meat or shrimp and stir-fry until cooked through. Remove from the pan and set aside.
- Stir-fry the vegetables:
- Add the remaining 1 tbsp of oil to the pan. Stir-fry the onion and garlic until fragrant. Add the carrots, celery, and any firm vegetables, cooking for 2–3 minutes. Then, add softer vegetables like bok choy, bell peppers, and mushrooms. Stir-fry for another 2–3 minutes until the veggies are tender but crisp.
- Combine the ingredients:
- Return the cooked protein to the pan and toss with the vegetables. Pour the sauce over the mixture, stirring well to coat everything evenly.
- Simmer:
- Allow the sauce to simmer for 1–2 minutes until it thickens and everything is heated through.
- Add bean sprouts:
- Stir in the bean sprouts and cook for 30 seconds to 1 minute for added crunch.
- Serve:
- Remove from heat and serve hot over steamed rice or noodles.
Tips
- Use fresh veggies: Opt for fresh, crunchy vegetables for the best texture.
- Customize protein: Substitute chicken with tofu, shrimp, or beef to suit your preferences.
- Prep ahead: Chop all vegetables and prepare the sauce before cooking to make the stir-fry process smoother.
This Chop Suey recipe is a quick and flavorful way to enjoy a restaurant-quality dish at home. With its vibrant veggies, tender protein, and rich sauce, it’s a dish that’s both healthy and satisfying. Customize it to your taste, and enjoy it fresh for a hearty, comforting meal!
Chop Suey Recipe
Whip up this classic Chop Suey recipe at home! Packed with colorful veggies, tender meat, and a savory sauce, it's a quick and easy stir-fry dish perfect for any meal.
Equipment
- Large wok or skillet
- Mixing bowl
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- For the stir-fry:
- 2 tbsp vegetable oil
- 1 lb chicken breast beef, pork, or shrimp (thinly sliced)
- 1 small onion sliced
- 2 cloves garlic minced
- 1 cup carrots julienned
- 1 cup celery sliced
- 1 cup bok choy or napa cabbage chopped
- 1 cup bean sprouts
- 1/2 cup bell peppers sliced (optional)
- 1/2 cup mushrooms sliced (optional)
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1/2 cup chicken or vegetable broth
- 1 tsp sesame oil
- For serving:
- Steamed white rice or noodles
Instructions
- Prepare the sauce:
- In a small bowl, mix the soy sauce, oyster sauce, cornstarch, sugar, chicken broth, and sesame oil until smooth. Set aside.
- Cook the protein:
- Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced meat or shrimp and stir-fry until cooked through. Remove from the pan and set aside.
- Stir-fry the vegetables:
- Add the remaining 1 tbsp of oil to the pan. Stir-fry the onion and garlic until fragrant. Add the carrots, celery, and any firm vegetables, cooking for 2–3 minutes. Then, add softer vegetables like bok choy, bell peppers, and mushrooms. Stir-fry for another 2–3 minutes until the veggies are tender but crisp.
- Combine the ingredients:
- Return the cooked protein to the pan and toss with the vegetables. Pour the sauce over the mixture, stirring well to coat everything evenly.
- Simmer:
- Allow the sauce to simmer for 1–2 minutes until it thickens and everything is heated through.
- Add bean sprouts:
- Stir in the bean sprouts and cook for 30 seconds to 1 minute for added crunch.
- Serve:
- Remove from heat and serve hot over steamed rice or noodles.
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