Description
Chop Suey is a quick and hearty stir-fry featuring tender meat or tofu, crisp vegetables, and a savory sauce, perfect for a satisfying weeknight meal.
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
Instructions
- Whisk together soy sauce, oyster sauce, cornstarch, chicken or vegetable broth, sesame oil, and black pepper to make the sauce.
- Heat neutral oil in a large skillet or wok over high heat. Add the sliced meat or tofu and stir-fry until browned. Remove and set aside.
- In the same pan, add garlic and onion. Stir-fry for about 1 minute.
- Add carrots, bell peppers, celery, and cabbage or bok choy if using. Stir-fry for 3-4 minutes until just tender.
- Return the cooked protein to the pan, pour in the sauce, and toss to coat all ingredients.
- Cook for 2-3 more minutes until the sauce thickens and everything is heated through.
- Add the bean sprouts last, stir to combine, and cook just until warmed through.
- Serve hot over steamed rice or noodles.
Notes
- You can mix the sauce ahead and store it in the fridge for up to 3 days.
- Swap vegetables based on what you have on hand—mushrooms, snow peas, or water chestnuts work well.
- To make it spicy, add chili garlic sauce or sriracha to the sauce.
- For a low-carb version, serve over cauliflower rice or enjoy as is.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
