Chinese Chop Suey
Dive into the vibrant flavors of **Chinese Chop Suey**, a classic stir-fry dish that’s brimming with fresh vegetables, tender protein options like chicken, shrimp, or tofu, and a savory, glossy sauce. This quick and versatile recipe features crisp bell peppers, julienned carrots, bean sprouts, and shredded cabbage, all stir-fried to perfection with aromatic garlic and ginger. The rich umami from oyster sauce, soy sauce, and a touch of sesame oil creates a harmonious balance of tastes, while the thickened sauce ties everything together beautifully. Whether served over fluffy rice or noodles, this 35-minute one-pan dish is an easy, healthy dinner that's endlessly adaptable for any dietary preference. Perfect for satisfying your cravings for homemade Chinese takeout!
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Recipe Information
Ingredients
- 250 g Chicken breast (or shrimp, pork, or tofu for variations)
- 3 tbsp Soy sauce
- 2 tsp Cornstarch
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, minced
- 1 medium Onion, sliced
- 2 Bell peppers (any color), sliced
- 2 medium Carrots, julienned
- 2 Celery stalks, sliced
- 1 cup Cabbage, shredded
- 1 cup Bean sprouts
- 1.5 cups Chicken or vegetable stock
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 4 servings Cooked rice or noodles (optional, for serving)
Instructions
In a small bowl, combine the sliced chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until it's cooked through, about 4-5 minutes. Remove the chicken from the wok and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the onion, bell peppers, carrots, and celery to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Stir in the cabbage and bean sprouts, and cook for another 2 minutes.
In a small bowl, whisk together the chicken or vegetable stock, remaining soy sauce, oyster sauce, sesame oil, salt, pepper, and the remaining 1 teaspoon of cornstarch.
Return the cooked chicken to the wok and pour the sauce mixture over the stir-fry. Toss everything together and cook for 2-3 minutes until the sauce thickens and coats the ingredients evenly.
Remove the wok from heat and serve the chop suey hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 33.6 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
