If you’re searching for a vibrant, colorful stir-fry bursting with flavor and loaded with fresh veggies, look no further than this Chop Suey Recipe. This dish combines tender meat, crisp vegetables, and a savory sauce, making it a fantastic weeknight option that always satisfies. It’s one of my go-to favorites for transforming whatever’s in the fridge into a complete, comforting meal. Whether you’re a busy parent, a student in need of quick dinners, or just craving something both delicious and nutritious, this Chop Suey Recipe delivers every single time.
Ingredients You’ll Need
The beauty of this Chop Suey Recipe lies in its simplicity—each ingredient plays a special role, from the juicy protein to the colorful, crisp vegetables and the smooth, savory sauce that ties everything together. Here’s what you’ll need, along with a few tips to get the very best out of each component.
- Vegetable oil: A neutral oil is perfect for high-heat stir-frying and won’t overpower the flavors of your sauce and veggies.
- Boneless pork or chicken (thinly sliced): Choose whichever protein you prefer—just be sure to slice it thinly for quick, even cooking.
- Garlic (minced): Fresh garlic adds aromatic depth to every bite; mince finely for the best fragrance.
- Onion (sliced): Onion sweetens and rounds out the base flavors, balancing the savory sauce.
- Celery (diagonally sliced): Diagonal slices add a nice crunch and make every mouthful feel a bit special.
- Carrots (julienned): Julienne for even cooking; carrots provide natural sweetness and lovely color.
- Cabbage (shredded): Cabbage softens in the heat and soaks up that flavorful sauce beautifully.
- Bean sprouts: These toss in a satisfying, fresh crunch right at the end.
- Mushrooms (sliced): Mushrooms add umami depth and a juicy bite—choose your favorite kind!
- Soy sauce: Brings out the signature savory, salty notes of chop suey.
- Oyster sauce: Adds a slightly sweet, complex layer to the sauce—don’t skip it if you can help it.
- Chicken broth: Keeps everything saucy and helps meld the flavors together as they cook.
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water): This simple mixture thickens the sauce in seconds for that glossy finish.
- Salt and pepper to taste: Season at the end so you can adjust based on your preferred saltiness.
- Cooked rice or noodles for serving: Serve your chop suey over a bed of fluffy rice or steamy noodles for the ultimate comfort meal.
How to Make Chop Suey Recipe
Step 1: Sear the Meat
Heat your vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the thinly sliced pork or chicken. Let it sizzle undisturbed first to get a nice golden sear, then stir-fry for about 4–5 minutes until cooked through and no longer pink. Scoop the meat out onto a plate—this keeps it juicy while you work on the veggies.
Step 2: Build Aromatics
In the same pan, add your minced garlic and sliced onions. Sauté these for 1–2 minutes, just long enough to release that fantastic fragrance and let the onion soften a touch. Don’t rush this step—the aromatics are the foundation of your Chop Suey Recipe’s depth.
Step 3: Stir-Fry the Vegetables
Toss in the celery, carrots, and cabbage, stirring everything together over medium-high heat. Stir-fry for about 3–4 minutes. You want the vegetables to turn brighter in color and just start to soften, but still hold onto a little snap. Follow with the sliced mushrooms and continue cooking for another 2 minutes so they become tender and juicy.
Step 4: Combine Everything & Add Sauce
Return your cooked meat to the pan, then add the bean sprouts. Pour in your soy sauce, oyster sauce, and chicken broth. Stir well to coat everything in that luscious sauce and bring the pan up to a gentle simmer. This is where all those flavors begin to harmonize and the delicious aroma of the Chop Suey Recipe really fills your kitchen.
Step 5: Thicken & Season
Give your cornstarch slurry a quick mix and pour it into the simmering stir-fry, stirring constantly. In about 1–2 minutes, you’ll see the sauce go from thin and runny to glossy and slightly thick. Taste, then add salt and pepper as needed. Serve your Chop Suey Recipe immediately, piled high over steaming hot rice or bouncy noodles.
How to Serve Chop Suey Recipe
Garnishes
A sprinkle of sliced green onions or sesame seeds is all you need to add a fresh crunch or hint of nuttiness to every plate. You can even top with chopped fresh cilantro or a drizzle of chili oil if you love a pop of color or a bit of heat with your Chop Suey Recipe.
Side Dishes
This dish loves simple sides—think fluffy jasmine rice, steamed white rice, or even garlic noodles. Steamed broccoli, bok choy, or egg rolls make great companions, giving you a well-rounded Asian-inspired spread with plenty of variety and crunch.
Creative Ways to Present
Try serving your Chop Suey Recipe in individual noodle bowls for an informal dinner or spoon it into a sharing platter for a family-style Asian feast. For something really fun, fill lettuce cups with a spoonful of hot chop suey and let everyone make their own wraps—colorful, fresh, and interactive!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer your chopped suey into an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers just as wonderful the next day.
Freezing
Chop Suey Recipe freezes quite well, especially without the bean sprouts and if you undercook the veggies just a bit. Place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm the chop suey in a skillet over medium heat until it’s piping hot, adding a splash of water or chicken broth if the sauce seems thick. Alternatively, use the microwave in short bursts, stirring in between, to keep the texture and flavors just right.
FAQs
Can I make this Chop Suey Recipe vegetarian or vegan?
Absolutely! Swap out the chicken or pork for extra-firm tofu or even tempeh. Skip the oyster sauce and use a vegetarian mushroom-based stir-fry sauce or double up on the soy sauce, and you’ll have a delicious plant-based version.
What’s the best way to keep my veggies crisp?
The secret is high heat and quick cooking—don’t overcook! Just stir-fry until the vegetables are tender-crisp and still vibrant. Adding bean sprouts right at the end preserves their crunch as well.
Can I use other vegetables in this Chop Suey Recipe?
Definitely! Chop suey is perfect for clearing out the veggie drawer—bell peppers, snow peas, baby corn, or even broccoli florets work great. Customize based on what you love or what you have on hand.
How do I avoid overcooking the meat?
Searing the meat first, removing it while the veggies cook, and only adding it back in at the end is the secret. This keeps it juicy and prevents it from drying out as you stir-fry the other ingredients.
What’s the difference between chop suey and chow mein?
While both are delicious stir-fries, chop suey is typically served over rice or with soft noodles (and features a saucier consistency), whereas chow mein is often tossed with crisp-fried noodles and usually has less sauce. Both are classic Chinese-American comfort foods!
Final Thoughts
If you try just one stir-fry this week, let it be this Chop Suey Recipe! It’s colorful, quick, adaptable, and downright comfort in a bowl. I promise you’ll love how easy it is to make—and everyone at the table will be back for seconds. Happy cooking!
Print
Chop Suey Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic and flavorful Chop Suey recipe that is quick and easy to make. This Chinese-American dish features a delicious mix of meat, vegetables, and savory sauces, perfect for a satisfying meal.
Ingredients
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 pound boneless pork or chicken, thinly sliced
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 cup celery, diagonally sliced
- 1 cup carrots, julienned
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 1 cup mushrooms, sliced
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Cook the Meat: Heat oil in a skillet, cook pork/chicken until browned, then set aside.
- Sauté Vegetables: In the same pan, sauté garlic and onion, add celery, carrots, cabbage, and mushrooms, cook until tender.
- Combine Ingredients: Return meat to the pan, add bean sprouts, soy sauce, oyster sauce, and broth. Simmer, then thicken with cornstarch slurry.
- Season and Serve: Season with salt and pepper. Serve hot over rice or noodles.
Notes
- You can use tofu or shrimp instead of meat for variations.
- Customize with bell peppers or snow peas.
- Great for using up leftover vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
