Chop Suey Recipe
The origins of chop suey are often debated. Some say it’s a traditional dish from Taishan, China, while others believe it’s an invention of Chinese immigrants in America during the 19th century. The term “chop suey” translates to “mixed pieces,” aptly describing this dish’s nature of combining a variety of ingredients to create a harmonious meal.
Equipment
- Wok or large skillet
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowls
- Wooden spoon or spatula
Ingredients
For the Main Dish:
- 1 pound (450g) chicken breast, sliced into thin strips (or substitute with pork, beef, shrimp, or tofu)
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 1 cup carrots, julienned
- 1 cup celery, sliced diagonally
- 1 cup broccoli florets (optional)
For the Sauce:
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon ground black pepper
Optional Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Ingredients: Wash and chop all vegetables. Slice the chicken (or your chosen protein) into thin strips for quick cooking.
- Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, black pepper, and the cornstarch slurry. Stir well and set aside.
- Cook the Protein: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add the chicken and stir-fry until it’s no longer pink, about 5 minutes. Remove and set aside.
- Stir-Fry the Vegetables: Add the remaining oil to the wok. Toss in the garlic and onions, cooking until fragrant (about 1 minute). Add the cabbage, carrots, celery, broccoli, and bean sprouts. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.
- Combine Ingredients: Return the cooked chicken to the wok. Pour in the sauce and stir well to coat all the ingredients. Cook for another 2-3 minutes until the sauce thickens and everything is heated through
- Serve and Garnish: Remove from heat and serve hot over steamed rice or noodles. Garnish with chopped green onions or sesame seeds for added flavor and presentation.