Chinese Chop Suey (Printable)
A quick stir-fry combining tender chicken or pork with colorful vegetables in a rich, savory sauce. Ready in under 40 minutes.
# What You’ll Need:
→ Proteins
01 - 10 oz boneless chicken breast or pork, thinly sliced (or firm tofu for vegetarian option)
→ Vegetables
02 - 1 medium onion, sliced
03 - 1 red bell pepper, sliced
04 - 1 cup bean sprouts
05 - 1 cup napa cabbage, chopped
06 - 2 celery stalks, sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz mushrooms, sliced
→ Aromatics
09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated
→ Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon oyster sauce (or vegetarian alternative)
13 - 1 tablespoon cornstarch
14 - 1 tablespoon rice wine or dry sherry
15 - 1 teaspoon sesame oil
16 - ⅔ cup chicken or vegetable broth
→ Oil & Seasonings
17 - 2 tablespoons vegetable oil
18 - Salt and pepper, to taste
# How-To Steps:
01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken (or pork/tofu), season lightly with salt and pepper, and stir-fry for 3–4 minutes until just cooked through. Remove from pan and set aside.
03 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2–3 minutes until vegetables begin to soften but maintain crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently until vegetables are tender-crisp.
06 - Return cooked meat (or tofu) to the pan. Pour in prepared sauce and toss everything together to coat evenly.
07 - Add bean sprouts and stir-fry everything together for 1–2 minutes until heated through and sauce has thickened to desired consistency.
08 - Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- Everything happens in one pan, which means less cleanup and more time eating
- The sauce comes together with pantry staples you probably already have
02 -
- Overcrowding the pan lowers the temperature and creates steam instead of that crispy stir fry texture, so cook in batches if necessary
- Having all ingredients prepped and the sauce mixed before you turn on the heat is non negotiable because stir frying moves too fast for measuring mid cooking
03 -
- If your sauce looks too thick, splash in a little broth while the wok is still hot
- Leftovers keep beautifully in the fridge for 2 days and the flavors actually get better overnight