Chop Suey Recipe
Get ready to fall in love with a comforting classic that never goes out of style: this Chop Suey Recipe is bursting with crisp-tender veggies, juicy strips of pork or chicken, and a glossy, savory sauce that begs to be spooned over fluffy rice or slurped up with noodles. It’s the sort of dish that brings the family running to the table, with its vibrant colors and irresistible aroma. Whether you’re a seasoned cook or just starting out, you’ll find this Chop Suey Recipe perfectly approachable, endlessly customizable, and guaranteed to satisfy those takeout cravings right in your own kitchen.
Ingredients You’ll Need
The beauty of this Chop Suey Recipe lies in its straightforward, everyday ingredients—each one brings something special to the table, whether it’s a pop of color, a burst of crunch, or a layer of bold flavor. Here’s what you’ll need to whip up this tasty stir-fry:
- Boneless pork or chicken: Thinly sliced for quick, even cooking and tender bites. Choose whichever you’re craving, or swap for tofu or shrimp!
- Vegetable oil: Neutral and perfect for high-heat stir-frying, letting the flavors of your ingredients shine.
- Onion: Sliced for a sweet, aromatic base that kicks off the flavor party.
- Garlic cloves: Minced to infuse every bite with an irresistible garlicky depth.
- Celery: Sliced on a diagonal for a fresh crunch and bright green color.
- Carrots: Julienned for sweetness and a beautiful orange burst in every forkful.
- Cabbage: Shredded for bulk and that classic Chop Suey crunch.
- Bean sprouts: Tossed in at the end for a final hit of freshness and texture.
- Bamboo shoots (optional): For an earthy, slightly nutty note—totally optional but highly recommended!
- Soy sauce: Delivers that essential salty, umami backbone we all crave in a stir-fry.
- Oyster sauce: Adds a glossy richness and layered flavor to bring everything together.
- Cornstarch: Mixed with broth to form a quick sauce that clings perfectly to every ingredient.
- Chicken broth or water: The base for your sauce—use broth for even more flavor.
- Black pepper: Just a pinch for a subtle kick that perks up the whole dish.
- Cooked rice or noodles: The perfect bed for soaking up all that delicious sauce.
How to Make Chop Suey Recipe
Step 1: Make Your Cornstarch Slurry
Start by whisking together the cornstarch and chicken broth (or water) in a small bowl until smooth. This simple mixture is the secret to that silky, glossy sauce that makes every Chop Suey Recipe so crave-worthy. Set it aside for later—you’ll need it at just the right moment!
Step 2: Sear the Pork or Chicken
Heat the vegetable oil in your largest skillet or wok over medium-high heat. Once shimmering, add your thinly sliced pork or chicken. Stir-fry for about 4 to 5 minutes, just until the meat is browned and cooked through. Don’t crowd the pan—you want a nice sear! Transfer the meat to a plate and keep it handy.
Step 3: Sauté the Aromatics & Veggies
In the same pan, toss in the onion and garlic. Sauté for about a minute, just until fragrant. Next, add your celery, carrots, and cabbage. Stir-fry these beauties for 3 to 4 minutes, letting them soften just a bit while keeping a satisfying crunch. You’ll notice the colors pop and the kitchen will smell amazing!
Step 4: Bring Everything Together
Return the cooked meat to the pan, then add the soy sauce, oyster sauce, and black pepper. This is when the flavors really come alive! Stir in the bean sprouts and bamboo shoots (if you’re using them), making sure everything is evenly mixed and coated.
Step 5: Finish with the Slurry & Serve
Give your cornstarch slurry a quick stir and pour it into the pan. Keep everything moving for another 1 to 2 minutes, until the sauce thickens up and beautifully coats every piece. Taste and adjust seasoning if needed. Serve your Chop Suey Recipe piping hot over rice or noodles—don’t be shy with the sauce!
How to Serve Chop Suey Recipe
Garnishes
A little flourish goes a long way! Try scattering sliced green onions, a sprinkle of toasted sesame seeds, or a handful of fresh cilantro over your Chop Suey Recipe for extra color and a fresh, herby finish. If you like heat, a dash of chili flakes or a drizzle of chili oil can add a spicy kick.
Side Dishes
This dish is hearty enough to shine on its own, but it pairs beautifully with simple sides. Steamed jasmine rice or fluffy white rice soaks up that delicious sauce, while crispy fried noodles add irresistible crunch. For a bigger spread, consider serving with egg rolls, steamed dumplings, or a light Asian cucumber salad to round out your Chop Suey Recipe meal.
Creative Ways to Present
For a fun twist, serve your Chop Suey Recipe in individual bowls layered over noodles or rice for a cozy, restaurant-style feel. Or pile it into lettuce cups for a light, hand-held option that’s great for parties. If you’re packing lunch, try a bento box with Chop Suey, steamed veggies, and a fortune cookie for a playful, portable meal.
Make Ahead and Storage
Storing Leftovers
Leftover Chop Suey Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container to lock in the flavors and prevent it from drying out. The vegetables may soften a bit, but the flavors tend to deepen overnight—making tomorrow’s lunch even better!
Freezing
You can absolutely freeze leftover Chop Suey Recipe! Let it cool completely, then transfer to a freezer-safe container. It’ll keep for up to 2 months. Thaw overnight in the refrigerator before reheating. Just keep in mind that the veggies will lose some of their crunch, but the flavor stays fantastic.
Reheating
To reheat, simply warm your Chop Suey Recipe in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Stir gently until heated through. You can also use the microwave for a quick lunch—just cover and heat in short bursts, stirring in between to ensure even warming.
FAQs
Can I make this Chop Suey Recipe vegetarian?
Absolutely! Swap out the meat for extra-firm tofu, tempeh, or even more crunchy vegetables. Use vegetable broth instead of chicken broth and double-check that your sauces are vegetarian-friendly.
What other vegetables can I add to Chop Suey?
Chop Suey is all about flexibility! Try adding bell peppers, snow peas, mushrooms, or water chestnuts for more texture and color. It’s a great way to use up whatever veggies are in your fridge.
Is oyster sauce necessary for this Chop Suey Recipe?
Oyster sauce adds wonderful depth and a hint of sweetness, but you can skip it or use a vegetarian alternative if needed. Hoisin sauce or a bit more soy sauce works in a pinch for a similar richness.
Can I use beef or shrimp instead of pork or chicken?
Definitely! Thinly sliced beef or peeled shrimp both work beautifully in this Chop Suey Recipe. Just adjust the cooking time as needed—shrimp cooks especially quickly, so keep an eye on it.
How do I keep the vegetables crisp in Chop Suey?
The trick is to stir-fry your veggies over high heat and avoid overcooking. Cut them into uniform pieces for even cooking, and add more delicate ingredients like bean sprouts towards the end so they stay crisp and fresh.
Final Thoughts
There’s something magical about bringing this Chop Suey Recipe to life in your own kitchen—the sizzling pan, the rainbow of veggies, and the comforting aroma that fills the air. I hope you’ll give it a try, share it with loved ones, and make it your own. Cooking together is what makes these classics truly special!
Print
Chop Suey Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chop Suey is a classic Chinese-American stir-fry dish featuring tender slices of pork or chicken and a colorful medley of fresh vegetables, all coated in a savory sauce. This quick and easy recipe is perfect for a flavorful weeknight dinner served over rice or noodles.
Ingredients
Protein
- 1 lb boneless pork or chicken, thinly sliced
Vegetables
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1 cup celery, sliced on a diagonal
- 1 cup carrots, julienned
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 1/2 cup bamboo shoots (optional)
Sauce & Miscellaneous
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 cup chicken broth or water
- 1/4 teaspoon black pepper
- Cooked rice or noodles, for serving
Instructions
- Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with chicken broth or water until smooth to create a slurry; set aside.
- Cook the Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork or chicken and cook, stirring occasionally, until browned and fully cooked, about 4–5 minutes. Remove the meat from the skillet and set aside.
- Sauté Aromatics and Vegetables: Using the same pan, add the sliced onion and minced garlic and cook for about 1 minute until fragrant. Then add celery, carrots, and shredded cabbage. Stir-fry the vegetables for 3–4 minutes until they are slightly tender but still crisp.
- Combine Ingredients and Season: Return the cooked pork or chicken to the pan. Add soy sauce, oyster sauce, and black pepper, stirring well to combine.
- Add Bean Sprouts and Bamboo Shoots: Stir in the bean sprouts and bamboo shoots if using, mixing everything evenly.
- Thicken the Sauce: Pour in the cornstarch slurry and continue cooking for another 1–2 minutes, stirring constantly until the sauce thickens and coats all the ingredients nicely.
- Serve: Remove from heat and serve the chop suey hot over cooked rice or noodles.
Notes
- You can substitute tofu for a vegetarian version.
- Alternative proteins like shrimp or beef can be used instead of pork or chicken.
- Feel free to add water chestnuts, snap peas, or bell peppers for more texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 280
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
