Name: Chop Suey
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 1 lb chicken, pork, beef, shrimp, or tofu, thinly sliced; 1 onion, sliced; 2 cloves garlic, minced; 2 carrots, julienned; 1 bell pepper, sliced; 1 cup bean sprouts; 2 stalks celery, chopped; 1 cup cabbage or bok choy (optional), shredded; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp cornstarch; 1/2 cup chicken or vegetable broth; 1 tsp sesame oil; 1/4 tsp black pepper; 2 tbsp neutral oil (e.g., vegetable or canola) for stir-frying

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Chop Suey is one of my favorite quick stir-fry dishes when I want something hearty, savory, and packed with fresh vegetables. It’s a classic takeout-inspired meal made right at home, featuring tender meat, crisp veggies, and a glossy sauce that brings it all together. I love serving it over rice or noodles for a satisfying weeknight dinner.

Why You’ll Love This Recipe

I love Chop Suey because it’s so versatile and comes together fast. It’s the perfect clean-out-the-fridge recipe, and the sauce is simple but full of flavor. I can use any meat I have on hand or keep it vegetarian, and the crisp-tender veggies give it the perfect texture. It’s one of those meals I can count on when I want something fresh and fast with no fuss. Chop Suey

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken, beef, shrimp, or tofu (thinly sliced)
Onion, sliced
Garlic, minced
Carrots, julienned
Bell peppers, sliced
Bean sprouts
Celery, chopped
Cabbage or bok choy (optional)
Soy sauce
Oyster sauce
Cornstarch
Chicken or vegetable broth
Sesame oil
Black pepper
Neutral oil for stir-frying

Directions

I start by whisking together soy sauce, oyster sauce, cornstarch, broth, and a little sesame oil to make the sauce.
I heat oil in a large skillet or wok over high heat and quickly cook the meat or tofu until browned, then remove it from the pan.
In the same pan, I stir-fry the garlic and onions for a minute, then add the carrots, bell peppers, celery, and any other veggies I’m using.
I return the cooked protein to the pan, pour in the sauce, and toss everything to coat.
I cook for a couple more minutes until the sauce thickens and everything is heated through.
I stir in bean sprouts last, just to warm them through, then serve hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 15 minutes to cook.

Variations

Sometimes I swap out the protein based on what I have—chicken and shrimp are my favorites. I also like adding mushrooms, snow peas, or water chestnuts for extra crunch. For a low-carb version, I serve it over cauliflower rice or just enjoy it on its own. I’ve also made it spicy with chili garlic sauce or sriracha.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat or in the microwave. The vegetables may soften slightly but the flavor stays great. I don’t recommend freezing it due to the high moisture content of the veggies. Chop Suey

FAQs

Is Chop Suey the same as Chow Mein?

No, Chop Suey is more of a stir-fry served with rice, while Chow Mein is focused on noodles, often stir-fried directly with the ingredients.

Can I make it vegetarian?

Absolutely. I just skip the meat and use tofu or more vegetables. I also use vegetable broth and double-check my sauces for vegetarian-friendly versions.

What’s the best meat to use?

I usually go with chicken breast, or thinly sliced beef. Shrimp cooks fastest and adds great flavor too.

Can I prepare the sauce ahead?

Yes, I often mix the sauce in advance and store it in the fridge for up to 3 days. It makes cooking the dish even faster.

What can I serve with it?

I like serving it with jasmine rice, brown rice, or stir-fried noodles. A side of egg rolls or a simple cucumber salad goes really well too.

Conclusion

Chop Suey is a flavorful, flexible stir-fry that brings a whole lot of comfort to the table in under 30 minutes. With its tender protein, crisp veggies, and savory sauce, it’s the kind of meal I turn to when I want something quick, delicious, and better than takeout.