If you’re looking for a fast, colorful, and soul-satisfying dinner, this Chop Suey Recipe truly delivers! Bursting with tender slices of meat, crisp-tender vegetables, and a glossy savory sauce, it’s everything I crave in a Chinese-American classic. What I love most is the quick stir-fry technique that brings out amazing flavor and leaves you with a dish that tastes like it came straight from your favorite takeout spot, only fresher and even more vibrant. This Chop Suey Recipe is welcoming, customizable, and honestly fun to make—perfect for busy weeknights or sharing with friends.
Ingredients You’ll Need
The beauty of this Chop Suey Recipe lies in its simplicity and flexibility. Each ingredient plays a big role—adding crunch, umami, brightness, or tenderness, creating a rainbow of texture in every bite. Here’s how each piece comes together for absolute flavor harmony.
- Boneless pork or chicken (1 pound, thinly sliced): The protein centerpiece of the dish, soaking up all that incredible sauce while staying juicy and tender.
- Vegetable oil (2 tablespoons): Ensures quick, even cooking and helps bring the sauce and aromatics together smoothly.
- Onion (1, sliced): Adds sweetness and a gentle bite, balancing the richer flavors in the pan.
- Garlic (2 cloves, minced): Delivers a welcoming aroma and depth—don’t skip, it’s vital for that classic stir-fry kick!
- Cabbage (2 cups, shredded): Bulks up the dish and gives it irresistibly juicy crunch.
- Carrots (1 cup, julienned): Adds a hint of sweetness and lingering color.
- Celery (1 cup, sliced): For a fresh, slightly peppery note, plus more signature crunch.
- Bean sprouts (1 cup): Offer light, refreshing texture that’s pure Chop Suey magic.
- Bell pepper (1/2 cup, sliced): Brings a mellow sweetness and pop of color.
- Soy sauce (1/4 cup): The salty, savory backbone that ties the whole dish together.
- Oyster sauce (1 tablespoon): Adds complex umami richness for that classic takeout taste.
- Cornstarch (1 teaspoon) mixed with 2 tablespoons water: Creates the signature glossy, clingy sauce that coats every bite.
- Ground black pepper (1/2 teaspoon): Adds gentle warmth and a bit of bite.
- Chicken broth or water (1/4 cup): Keeps the sauce silky and helps steam the veggies to perfection.
How to Make Chop Suey Recipe
Step 1: Sear the Meat
Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add your thinly sliced pork or chicken, spreading it out so it browns evenly. Let it cook for 3 to 4 minutes until the edges are just golden and the meat is cooked through. Remove the meat and set it aside—this step ensures that the protein stays tender and soaks up all those crazy-good flavors to come.
Step 2: Sauté Aromatics & Start the Veggies
Add the remaining tablespoon of oil to your pan. Toss in the sliced onion and minced garlic, and let them sizzle for about a minute until the whole kitchen fills with an alluring aroma. Next, add the carrots, celery, and bell pepper. Stir-fry for 2 to 3 minutes; they’ll start to soften but still hold their crunch—perfect for building that signature Chop Suey texture.
Step 3: Add Cabbage
Sprinkle in the shredded cabbage and sauté for another two minutes. You want it to wilt ever so slightly but retain its satisfying crispness. This step helps balance the heartiness of the meat and the vibrant sauce we’re about to add.
Step 4: Return Meat & Build the Sauce
Slide the reserved meat back into the pan, making sure to catch any flavorful juices. Pour in the soy sauce, oyster sauce, and chicken broth. Give everything a good mix, so the sauce envelopes the meat and veggies, and all those flavors start to mingle and deepen.
Step 5: Finish with Bean Sprouts, Pepper & Slurry
Toss in the bean sprouts and add the black pepper. Stir the cornstarch and water together separately to make a slurry, then pour it in while stirring constantly. Watch as the sauce thickens right before your eyes and velvety coats every ingredient! Cook for just one more minute, then remove from the heat.
Step 6: Serve Up!
Spoon the Chop Suey Recipe over hot steamed rice or noodles and get ready to dive in. That sauce, fresh veggies, and juicy protein will have everyone asking for seconds.
How to Serve Chop Suey Recipe
Garnishes
For a finishing touch, sprinkle chopped green onions or fresh cilantro over your Chop Suey Recipe just before serving. A scatter of toasted sesame seeds also brings delicious nutty depth and a lovely crunch that’s hard to resist.
Side Dishes
This dish shines alongside a bowl of steamed jasmine rice or simple egg noodles, but you can also pair it with potstickers, egg rolls, or a crisp cucumber salad. These sides soak up the flavorful sauce and turn your Chop Suey Recipe into a full-on feast!
Creative Ways to Present
Try serving your Chop Suey Recipe family-style in a big platter at the center of the table, or pile it into lettuce cups for a fun, hands-on twist. You can even prep individual bowls for each guest layered with rice, noodles, and a generous scoop of saucy stir-fry on top—it’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store extra Chop Suey Recipe in an airtight container in the refrigerator for up to three days. The flavors meld beautifully as it sits, so leftovers are a real treat for lunch or another quick dinner.
Freezing
Yes, you can freeze Chop Suey Recipe! Cool it completely before transferring to freezer-safe containers. Store for up to two months—just note the veggies may soften more after thawing, but the flavors remain fantastic.
Reheating
For quickest results, reheat Chop Suey Recipe in a skillet over medium heat with a splash of water or broth to bring back that sauciness. Alternatively, microwave in short bursts, stirring in between to prevent overcooking any one section.
FAQs
Can I use other proteins besides pork or chicken?
Absolutely! Shrimp, beef, or even cubes of tofu work perfectly in this Chop Suey Recipe. The basic method is the same—just adjust the cooking time so your protein is cooked just right.
What vegetables can I swap or add?
This Chop Suey Recipe is endlessly flexible. Feel free to toss in bok choy, snap peas, mushrooms, or baby corn. Use whatever crisp veggies you love or have on hand—it’s a fantastic way to clean out the fridge!
Is oyster sauce essential?
While oyster sauce gives the dish its signature savory depth, you can substitute with extra soy sauce and a splash of hoisin sauce in a pinch. For vegetarians, mushroom stir-fry sauce is wonderful.
Can I make it gluten-free?
Definitely. Swap in gluten-free soy sauce (tamari) and ensure your oyster sauce is gluten-free, or use a gluten-free mushroom sauce for similar richness.
How do I prevent the veggies from turning mushy?
Stir-fry each vegetable just until crisp-tender and avoid overcooking. Prep all ingredients in advance and use high heat for a quick, vibrant finish—this is the secret to stir-fry magic in every Chop Suey Recipe!
Final Thoughts
Once you give this Chop Suey Recipe a try, I just know it’ll join your rotation of all-time favorites. There’s nothing quite like the combo of savory sauce, crisp vegetables, and tender meat—plus, it’s so quick and customizable. Gather your ingredients, fire up your wok, and make some takeout-worthy memories at home tonight!
Print
Chop Suey Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
- Diet: Non-Vegetarian
Description
Enjoy a delicious and flavorful Chop Suey dish with this easy-to-follow recipe. Perfect for a quick and satisfying meal, this Chinese-American stir-fry is versatile and can be customized with your favorite protein and vegetables.
Ingredients
For the Meat:
- 1 pound boneless pork or chicken, thinly sliced
- 2 tablespoons vegetable oil
For the Vegetables:
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1 cup celery, sliced
- 1 cup bean sprouts
- 1/2 cup bell pepper, sliced
For the Sauce:
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon ground black pepper
- 1/4 cup chicken broth or water
Instructions
- Cook the Meat: Heat 1 tablespoon of oil in a skillet, cook the meat until browned, then set aside.
- Sauté Vegetables: In the same skillet, sauté onion and garlic, add remaining vegetables and stir-fry.
- Combine Ingredients: Return the meat, pour in sauces and broth, add bean sprouts and pepper.
- Thicken Sauce: Mix cornstarch slurry, pour into skillet, stir until thickened.
- Serve: Remove from heat, serve hot with rice or noodles.
Notes
- You can substitute tofu, shrimp, or beef for variety.
- Adjust vegetables based on preference.
- Add sesame oil for extra flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 740mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
