Chinese Chop Suey Recipe: A Family Favorite
I’m about to share something that’ll save your weeknight dinner sanity, and honestly, it might just become your new go-to when you’re staring at a fridge full of random vegetables. Chinese chop suey isn’t just another stir-fry recipe – it’s like having a magic trick up your sleeve that transforms whatever protein and veggies you’ve got into something that tastes like you actually planned ahead, even when you definitely didn’t.
Why You’ll Love this Chinese Chop Suey
When you’re craving something satisfying but don’t want to spend hours in the kitchen, this Chinese chop suey hits that sweet spot perfectly. I love how forgiving this dish is – toss in whatever vegetables you’ve got lurking in your fridge, and somehow it all works together.
The crispy vegetables paired with tender protein create this amazing texture contrast that keeps every bite interesting. Plus, who doesn’t appreciate a meal that comes together in one wok? Less cleanup means more time for the important stuff, like actually enjoying your food instead of scrubbing dishes.
What Ingredients are in Chinese Chop Suey?
The beauty of chop suey lies in its flexibility – it’s basically a delicious way to clean out your refrigerator while creating something that tastes like you actually planned it. You can swap ingredients based on what you have on hand, which makes this dish perfect for those nights when grocery shopping feels like climbing Mount Everest.
Don’t stress if your ingredient list doesn’t match exactly what’s written below. Chop suey is forgiving like that friend who never judges you for wearing pajama pants to the corner store. The key is having a good protein, plenty of fresh vegetables, and a sauce that brings everything together in harmony.
Ingredients:
- 1 cup chicken or pork, sliced thin
- 1 medium onion, sliced
- 2 carrots, julienned or sliced diagonally
- 2-3 celery stalks, chopped
- 8 oz mushrooms, sliced
- 2 cups fresh bean sprouts
- 2-3 heads baby bok choy, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil (for cooking)
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- Salt and white pepper to taste
When it comes to the protein, chicken thighs work better than breasts because they stay tender even if you accidentally overcook them a bit. Pork shoulder or tenderloin both work wonderfully too. Whatever you choose, slice it thin so it cooks quickly and evenly.
The vegetable lineup can be adjusted based on what’s seasonal or what’s calling your name from the produce section. Snap peas, bell peppers, or water chestnuts would all make excellent additions. Just remember that harder vegetables like carrots need a head start in the wok, while delicate ones like bean sprouts prefer a quick flash of heat at the end.
For the sauce ingredients, Shaoxing wine adds authentic flavor, but don’t panic if you can’t find it – dry sherry or even a splash of white wine will work in a pinch. White pepper gives a different heat than black pepper, more subtle and warming, but black pepper won’t ruin your dinner if that’s what you have.
How to Make this Chinese Chop Suey
The magic of chop suey happens fast, so get everything prepped before you even think about turning on that wok. Trust me, there’s nothing quite like frantically chopping vegetables while your garlic burns to a bitter crisp.
Start by mixing your sauce in a small bowl. Whisk together the 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons Shaoxing wine, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 3 tablespoons water until smooth. The cornstarch might clump like it has commitment issues, but keep whisking until it behaves. Season with salt and white pepper to taste, then set this aside where you can grab it quickly.
Heat the 2 tablespoons vegetable oil in your wok or largest skillet over medium-high heat. When the oil shimmers like it’s ready for its close-up, toss in those 3 cloves minced garlic. Let them sizzle and become fragrant, maybe 30 seconds, but don’t let them turn brown unless you enjoy the taste of disappointment.
Add your 1 cup sliced chicken or pork to the wok. The meat should hit that hot oil with a satisfying sizzle that makes you feel like a real chef. Stir-fry until the protein is just cooked through, about 3-4 minutes depending on how thin you sliced it. The pieces should look golden and smell absolutely divine.
Now comes the vegetable parade, and timing is everything here. Add the 1 medium sliced onion and 2 julienned carrots first since they need the most convincing to become tender. Stir-fry for about 2 minutes, keeping everything moving so nothing gets too cozy in one spot and burns.
Toss in the 2-3 chopped celery stalks and 8 oz sliced mushrooms next. These guys need about another 2 minutes of high-heat treatment. The celery should still have some crunch to it, like it’s putting up just enough resistance to remind you it’s there.
The final vegetable wave includes the 2-3 chopped heads baby bok choy and 2 cups fresh bean sprouts. These delicate souls only need about 1 minute of cooking time. The bok choy should wilt slightly but maintain its vibrant color, while the bean sprouts should warm through but keep their crisp snap.
Give your sauce mixture one final stir because that cornstarch has probably settled like sediment in a pond. Pour the sauce over everything in the wok and stir constantly as it works its thickening magic. This usually takes about 1-2 minutes, and you’ll know it’s ready when the sauce coats everything in a glossy embrace rather than pooling at the bottom like it’s given up on life.
The vegetables should be tender-crisp, meaning they yield to your fork but still have personality. If something seems a bit too firm, give it another minute, but remember that carryover cooking will continue softening things even after you turn off the heat.
Taste and adjust the seasoning if needed. Sometimes the dish wants a bit more soy sauce for saltiness, or perhaps a drizzle more sesame oil for that nutty finish that makes everything taste more sophisticated.
Chinese Chop Suey Substitutions and Variations
Since chop suey is basically the ultimate kitchen clean-out dish, you can swap ingredients like you’re playing culinary Tetris.
Got shrimp instead of chicken? Perfect. Turkey, beef, or tofu work beautifully too. No bean sprouts? Throw in cabbage, bell peppers, or snow peas.
I always keep frozen mixed vegetables as my backup dancers when fresh ones decide to go bad on me.
For sauce variations, try hoisin instead of oyster sauce, or add some sriracha if you’re feeling spicy. Rice wine vinegar can sub for Shaoxing wine in a pinch.
The beauty is there’s no wrong answer here.
What to Serve with Chinese Chop Suey
What pairs best with chop suey depends on whether you want to go traditional or shake things up a bit.
I’m a rice person myself – jasmine or steamed white rice soaks up that savory sauce perfectly. But noodles work too, especially lo mein or crispy chow mein for texture contrast.
Want something different? Try serving it over quinoa or cauliflower rice for a lighter twist.
Steamed dumplings make excellent appetizers, and a simple cucumber salad cuts through the richness beautifully.
Don’t forget fortune cookies for dessert – because what’s Chinese takeout without a little wisdom?
Final Thoughts
Making chop suey at home isn’t rocket science, but it sure beats paying restaurant prices for something you can whip up in your own kitchen.
I love how forgiving this dish is – mess up the sauce ratio? No worries, just adjust it. Overcook the vegetables slightly? Still tastes great.
The beauty of chop suey lies in its flexibility. You can raid your fridge, toss in whatever vegetables need using, and call it dinner.
It’s comfort food that doesn’t judge your cooking skills or demand fancy ingredients you can’t pronounce.
Chinese Chop Suey Recipe
Ingredients
Protein & Vegetables:
- 1 cup chicken or pork sliced thin
- 1 medium onion sliced
- 2 medium carrots julienned
- 2 celery stalks sliced diagonally
- 8 oz mushrooms sliced
- 2 cups fresh bean sprouts
- 2 cups bok choy chopped
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- Salt to taste
- 1/2 teaspoon white pepper
Instructions
- In a small bowl, whisk together all sauce ingredients until cornstarch is dissolved. Set aside.
- Heat oil in a large wok or skillet over high heat until smoking.
- Add minced garlic and stir-fry for 30 seconds until fragrant and softened.
- Add sliced protein and cook for 3-4 minutes, stirring frequently, until cooked through.
- Add onions and carrots first, stir-fry for 2 minutes.
- Add celery and mushrooms, continue cooking for 2 minutes.
- Add bean sprouts and bok choy, stir-fry for 1-2 minutes until vegetables are tender-crisp.
- Give the sauce mixture a quick stir and pour into the wok.
- Stir constantly for 1-2 minutes until sauce thickens and coats all ingredients.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately over rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make Chop Suey Ahead of Time and Reheat It?
I don’t recommend making chop suey ahead since reheating wilts the vegetables and makes them soggy. Instead, I’ll prep ingredients beforehand and stir-fry fresh for ideal texture and flavor.
How Long Does Leftover Chop Suey Stay Fresh in the Refrigerator?
I’d recommend storing your leftover chop suey in the refrigerator for up to three days maximum. The vegetables will start losing their texture after that, and you’ll want to guarantee food safety.
Is Chop Suey Gluten-Free or Can It Be Made Gluten-Free?
Traditional chop suey isn’t gluten-free because it contains soy sauce, which has wheat. However, I can easily make it gluten-free by substituting tamari or gluten-free soy sauce for regular soy sauce.
What’s the Difference Between Chop Suey and Chow Mein?
I’ll explain the key difference: chop suey’s a stir-fried dish with vegetables and protein in a light sauce, while chow mein features stir-fried noodles as the base with similar toppings.
Can I Freeze Cooked Chop Suey for Later Use?
I recommend freezing cooked chop suey for up to three months. I’ll portion it into freezer-safe containers, leaving space for expansion. When reheating, I’ll add extra sauce since vegetables release moisture during freezing.