Chop Suey
Chop suey stir-fries tender meat, crisp vegetables, and a glossy savory sauce for a quick Chinese-American dinner.
About This Recipe
Chop suey is a quick stir-fry with tender meat, crisp vegetables, and a glossy savory sauce. The vegetables should keep some bite.
Because stir-fries cook fast, have the sauce mixed and ingredients cut before the pan heats.
Ingredients
- ✓7 pieces shrimp (cleaned and deveined)
- ✓3 ounces pork (sliced)
- ✓3 ounces boneless chicken breast (sliced)
- ✓1 ½ cup cauliflower (florets)
- ✓1 piece carrot (sliced crosswise into thin pieces)
- ✓15 pieces snow peas
- ✓8 pieces baby corn
- ✓1 piece red bell pepper (sliced into squares)
- ✓1 piece green bell pepper (sliced into squares)
- ✓1 ½ cups cabbage (chopped)
- ✓12 pieces quail eggs (boiled)
- ✓1 piece yellow onion (sliced)
- ✓4 cloves garlic (crushed)
- ✓¼ cup soy sauce
- ✓1 ½ tablespoons oyster sauce
- ✓¾ cup water
- ✓1 tablespoon cornstarch (diluted in ½ cup water)
- ✓¼ teaspoon ground black pepper
- ✓3 tablespoons cooking oil
Ingredient Notes
- Meat: Thin slices cook quickly and stay tender.
- Vegetables: Cut them evenly so they finish together.
- Sauce: A cornstarch-thickened sauce should coat, not drown, the stir-fry.
- High heat: A hot pan keeps vegetables crisp.
Instructions
- 1
Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
- 2
Saute onion. Add garlic and continue to saute until the onion becomes soft.
- 3
Add pork and chicken. Stir fry until light brown.
- 4
Add soy sauce and oyster sauce. Stir.
- 5
Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
- 6
Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
- 7
Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
- 8
Put the pan-fried shrimp into the pot and add ground black pepper.
- 9
Add the boiled quail eggs and cornstarch diluted in water. Toss.
- 10
Transfer to a serving plate. Serve.
- 11
Share and enjoy!
Katy’s Kitchen Tips
- Prep everything before cooking.
- Cook meat first, then vegetables, then sauce.
- Do not overcrowd the pan.
- Serve as soon as the sauce turns glossy.
Variations and Substitutions
- Chicken chop suey: Use thin chicken slices.
- Shrimp: Add shrimp near the end.
- Vegetarian: Use tofu and extra vegetables.
- Extra crunch: Add water chestnuts or bean sprouts.
What to Serve With Chop Suey
Serve with steamed rice, fried rice, noodles, or a light cucumber salad.
Storage and Reheating
Refrigerate for up to 3 days.
Reheat quickly in a skillet so vegetables do not overcook.
Common Mistakes to Avoid
- Slow cooking: Vegetables turn limp if cooked too long.
- Too much sauce: The dish should be glossy, not soupy.
- Unmixed slurry: Cornstarch can clump if not stirred first.
- Overcrowding: The pan steams instead of stir-fries.
FAQ
What is chop suey sauce made of?
Usually broth, soy sauce, aromatics, and a thickener like cornstarch.
Can I use different vegetables?
Yes. Use quick-cooking vegetables cut evenly.
Can I make it ahead?
It is best fresh, but leftovers reheat well.
How do I keep vegetables crisp?
Use high heat and avoid overcooking.
Nutrition Facts
- Calories: 214 kcal
- Carbohydrates: 20 g
- Cholesterol: 30 mg
- Fiber: 2 g
- Protein: 4 g
- Sodium: 1075 mg
- Sugar: 9 g
- Fat: 13 g
- Saturated Fat: 1 g