Name: Chop Suey Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless pork or chicken, thinly sliced; 2 tablespoons vegetable oil; 1 small onion, sliced; 2 cloves garlic, minced; 1 cup celery, sliced; 1 cup carrots, julienned; 1 cup cabbage, shredded; 1 cup bean sprouts; 1 cup mushrooms, sliced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon cornstarch mixed with 2 tablespoons water; 1/2 cup chicken broth or water; Salt and pepper to taste; Cooked white rice for serving

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If you’re craving a dish that’s vibrant, wholesome, and ridiculously satisfying, Chop Suey is the answer. This colorful stir-fry brings together tender meat, crisp-tender veggies, and a glossy, savory sauce over perfectly steamed rice—basically, it captures everything we love about comfort food in one wok. Chop Suey is a classic Chinese-American favorite that lets you flex your creative muscles without a hassle, and it’s always a hit with family and friends at dinner time.

Ingredients You’ll Need

Making a memorable Chop Suey comes down to a handful of fresh ingredients and a few flavorful sauces. These simple components each bring their own special character, adding color, crunch, and that signature savory depth we crave in a great stir-fry.

Boneless pork or chicken (1 lb, thinly sliced): Choose your favorite protein for juicy bites that soak up the sauce beautifully.
Vegetable oil (2 tablespoons): The stir-fry’s secret weapon for even browning and a touch of richness.
Onion (1 small, sliced): Adds sweetness and aroma, creating a fabulous flavor foundation.
Garlic (2 cloves, minced): No stir-fry is complete without earthy garlic to tie the flavors together.
Celery (1 cup, sliced): Gives your Chop Suey a crisp bite and fresh, peppery undertones.
Carrots (1 cup, julienned): Sweetness, crunch, and gorgeous color all in one.
Cabbage (1 cup, shredded): Wilts perfectly to soak up the sauce and add a tender crunch.
Bean sprouts (1 cup): Tossed in at the end for a pop of freshness and snap.
Mushrooms (1 cup, sliced): Earthy, savory depth and an irresistible texture.
Soy sauce (1 tablespoon): This classic seasoning brings umami goodness and color.
Oyster sauce (1 tablespoon): For that signature savory-sweet, silky body in the sauce.
Cornstarch (1 teaspoon, mixed with 2 tablespoons water): The trick for a sauce that clings beautifully.
Chicken broth or water (1/2 cup): Adds moisture and just the right consistency to the sauce.
Salt and pepper to taste: Because great flavor always needs adjusting to your liking.
Cooked white rice (for serving): The ultimate fluffy base for soaking up all that saucy goodness.

How to Make Chop Suey

Step 1: Sear the Protein

Start by heating up your vegetable oil in a large skillet or wok on medium-high. Once it shimmers, add your thinly sliced pork or chicken in a single layer. Let it sizzle untouched for a minute or so to develop that beautiful golden color, then stir-fry until fully cooked through—about 4 to 5 minutes. Remove the meat and set it aside so everything remains juicy for later.

Step 2: Sauté the Aromatics

In that same irresistible pan, toss in the sliced onion and minced garlic. The sizzle and perfume will have you swooning in less than 60 seconds—sauté just long enough to soften and wake up those flavors.

Step 3: Stir-Fry the Veggies

Next, it’s time to bring on the crunch! Add the celery, carrots, cabbage, and mushrooms to your pan. Stir-fry everything for 3 to 4 minutes, letting each piece get a little tender but never soggy. This step is the heart of quality Chop Suey—the vibrant, barely-cooked vegetables are downright addictive.

Step 4: Reunite and Sauce It Up

Return your cooked protein to the pan and shower in the bean sprouts. Splash in the soy sauce, oyster sauce, and chicken broth, giving everything a solid toss so it’s evenly coated. You’ll see (and smell) the transformation as the flavors meld and the bean sprouts turn bright and crisp.

Step 5: Thicken and Finish

Finally, stir in your cornstarch slurry, letting the sauce bubble and thicken for 1 to 2 minutes. Give it a taste, adjusting salt and pepper if needed, and marvel as the savory glaze hugs every bite. Your Chop Suey is now ready for its grand debut—steaming hot over a fluffy pile of rice!

How to Serve Chop Suey

Garnishes

A great Chop Suey deserves the right finishing touch! Sprinkle with sliced green onions, a dash of sesame seeds, or a few crispy fried shallots if you’re feeling fancy. These little extras add a burst of color and a complimentary flavor that makes every bite a little more special.

Side Dishes

Wondering what to pair with your Chop Suey? Keep it simple with freshly steamed jasmine rice, but don’t be afraid to round out the meal with homemade egg rolls, crispy wontons, or a bowl of hot and sour soup for a complete feast. If you love greens, try quickly stir-fried bok choy or Chinese broccoli on the side—so good!

Creative Ways to Present

If you want to have some fun, try serving Chop Suey in individual bowls, on lettuce cups for a lighter touch, or as part of a DIY build-your-own rice bowl bar for parties. Guests will love customizing their own plates, and it’s a guaranteed conversation starter every time.

Make Ahead and Storage

Storing Leftovers

If you have any Chop Suey left over, let it cool completely before transferring it to an airtight container. It will stay delicious in the fridge for up to three days, making it a fantastic option for quick weekday lunches.

Freezing

You can freeze Chop Suey if needed. Pop cooled portions into freezer-safe containers or zipper bags and lay flat. It’ll keep for up to two months. Just keep in mind that the veggies will lose a bit of their crispness after freezing, but the flavor will still be wonderful.

Reheating

For the best results, reheat Chop Suey in a skillet or wok over medium heat, adding a splash of water or broth to loosen up the sauce if needed. The microwave works too, especially if you’re in a hurry—just heat in short bursts, stirring occasionally, so everything warms evenly without overcooking the vegetables.

FAQs

Can I make Chop Suey vegetarian?

Absolutely! Simply swap the meat for tofu or add extra mushrooms, and use vegetable broth along with vegetarian oyster sauce. You’ll find the dish just as hearty and satisfying, without any compromise on flavor.

Is Chop Suey gluten-free?

It can be! Check your soy sauce and oyster sauce labels—many brands contain wheat, but gluten-free versions are readily available. Making this small switch makes Chop Suey perfect for gluten-sensitive diners.

What are the best veggies to substitute or add?

The beauty of Chop Suey is its versatility. Try tossing in baby corn, snow peas, or water chestnuts for added crunch. You can easily swap out any of the listed vegetables to fit what’s in your fridge or what you’re craving.

How do I prevent overcooking the vegetables?

Keep your heat on high and move quickly. Stir-fry the veggies just until they’re bright and still a little crisp. Prepping ingredients in advance helps you move efficiently so nothing lingers in the pan too long.

Can I use other proteins for Chop Suey?

Certainly! Beef, shrimp, or even a plant-based meat substitute work beautifully. The key is to slice everything thin and adjust the cooking time as needed so your protein stays juicy and tender.

Final Thoughts

If you’ve never tried homemade Chop Suey, there’s never been a better time. This dish is colorful, packed with flavor, and endlessly customizable—plus, it’s a joy to cook and share. Give it a go and make it your own; I promise it’ll become a new favorite in your home!

Chop Suey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic Chinese-American dish, Chop Suey is a flavorful stir-fry featuring tender slices of pork or chicken, mixed with an assortment of crunchy vegetables in a savory sauce. Serve this delicious and satisfying dish over steamed white rice for a complete meal.

Ingredients

Scale

Main Ingredients:

1 lb boneless pork or chicken, thinly sliced
2 tablespoons vegetable oil

Vegetables:

1 small onion, sliced
2 cloves garlic, minced
1 cup celery, sliced
1 cup carrots, julienned
1 cup cabbage, shredded
1 cup bean sprouts
1 cup mushrooms, sliced

Sauce:

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch mixed with 2 tablespoons water
1/2 cup chicken broth or water

Seasoning:

Salt and pepper to taste

Serving:

Cooked white rice for serving

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Instructions

Cook the Meat: Heat vegetable oil in a skillet, cook pork or chicken until browned. Set aside.
Sauté Aromatics: In the same pan, sauté onion and garlic.
Add Vegetables: Add celery, carrots, cabbage, mushrooms, and cook until slightly tender.
Combine Ingredients: Return meat to the pan, add bean sprouts, soy sauce, oyster sauce, and broth. Thicken with cornstarch slurry.
Season and Serve: Season with salt and pepper. Serve hot over white rice.