Chinese Chop Suey (Printable)

A quick stir-fry combining tender protein with colorful vegetables in a rich, savory sauce perfect for weeknight dinners.

# What You’ll Need:

→ Proteins

01 - 10 oz boneless chicken breast or pork, thinly sliced

→ Vegetables

02 - 1 medium onion, sliced
03 - 1 red bell pepper, sliced
04 - 1 cup bean sprouts
05 - 1 cup napa cabbage, chopped
06 - 2 celery stalks, sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz mushrooms, sliced

→ Aromatics

09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated

→ Sauce

11 - 3 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon cornstarch
14 - 1 tablespoon rice wine or dry sherry
15 - 1 teaspoon sesame oil
16 - ⅔ cup chicken or vegetable broth

→ Oil & Seasonings

17 - 2 tablespoons vegetable oil
18 - Salt and pepper, to taste

# How-To Steps:

01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken or pork, season with salt and pepper, and stir-fry for 3–4 minutes until just cooked through. Remove from pan and set aside.
03 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2–3 minutes until vegetables begin to soften but still retain crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently until cabbage is wilted.
06 - Return cooked protein to the pan. Pour in prepared sauce and toss everything together to coat evenly.
07 - Add bean sprouts and stir-fry for 1–2 minutes until heated through and sauce has thickened to coat all ingredients.
08 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately over steamed rice or noodles.

# Expert Tips:

01 -
  • The sauce comes together in seconds and tastes better than anything from a restaurant
  • You can customize the vegetables based on what's wilting in your crisper drawer
  • The whole family will actually eat their vegetables without complaint
02 -
  • Have all ingredients prepped before you turn on the heat, stir-frying waits for no one
  • Don't overcrowd your wok, cook in batches if necessary or everything will steam
  • Cornstarch can settle, give your sauce a quick whisk before pouring
03 -
  • Cut all your vegetables to similar sizes so everything cooks evenly
  • Room temperature meat cooks more evenly and quickly than cold meat

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