chop suey

Chop Suey is an “odds and ends” stir-fry of whatever meat and vegetables you have available in the fridge, invented in the early days of Chinese American cuisine.

Chicken Chop Suey

chicken breast

water ((45 ml))

oyster sauce

Shaoxing wine ((or dry sherry))

vegetable oil

cornstarch

chicken stock ((160 ml))

granulated sugar ((or brown sugar, 1 grams))

soy sauce

sesame oil

white pepper

garlic ((chopped))

mushrooms ((white button

carrot ((45 grams, thinly sliced))

celery ((80 grams, thinly sliced))

bok choy

Shaoxing wine

mung bean sprouts ((3 ounces or 85 grams))

snow peas ((3 ounces or 85 grams))

cornstarch ((mixed with 2 tablespoons water))

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.

In a small bowl, mix together all the sauce ingredients, and set aside.

Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.

Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)

Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.

Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.

Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok. 

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!

Chicken Chop Suey recipe with juicy tender chicken slices, colourful vegetables in a delicious thick sauce.

200 g Boneless chicken thigh/breast

tbsp Oil ((vegetable/peanut/canola oil

Garlic

Baby corn

Carrot

½ Sweet Onion

peas

head Pak Choy

tbsp Light soy sauce

tbsp Oyster Sauce

Sesame oil

White pepper

Chicken stock

Sugar

tsp Corn flour

tsp Soy sauce

¼ tsp Baking soda

Firstly, cut the chicken into thin slices. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes.

In a small bowl, combine the chop suey sauce ingredients, mix well and set aside.

In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. Then push the chicken to one side and add the garlic slices and stir for few seconds.

Add carrot and baby corn stir for few seconds, then follow with the mushroom, snow pea, pak choy stem part. Stir fry for 1 minute.

Then add the pak choy leaves and pour the sauce in.

Stir well to combine the sauce and ingredients evenly. When the sauce is reduced and start to thick, its ready.

Place over hot steamed rice and serve immediately! Enjoy!

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can&#039;t get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you&#039;ve got in your fridge!

Chop Suey - Chicken Stir Fry

chicken breast (, thinly sliced)

tsp baking soda / bi-carb ((optional, Note 1))

tbsp cornflour / corn starch

tbsp light soy sauce (,

tbsp Oyster Sauce ((Note 4))

tbsp Chinese Cooking Wine (OR Mirin (Note 5))

tsp sesame oil ((optional))

white pepper ((or black))

(185 ml) water

tbsp vegetable oil ((or other cooking oil))

garlic (, finely chopped)

onion (, sliced (white, brown, yellow))

carrot

mushrooms

bean sprouts

Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).

"Velvet" Chicken (optional, Note 1)

Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.

Chop choy sum: Trim end off choy sum. Then cut into 7cm (3&quot;) pieces. Separate stems from leaves.

Chop carrot - Peel then cut into 3cm (1.3&quot;) pieces. Then slice the pieces thinly.

Prep Ingredients:

Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.

Add chicken, cook for 1 minute until the surface changes from pink to white.

Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.

Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.

Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Stir Fry:

A delicious Chinese-American recipe that utilizes pork, beef or chicken along with bean sprouts, bamboo shoots, water chestnuts, onions, and celery. This is better than take out. Be creative and add more vegetables if you wish.

Chop Suey | Traditional Chinese-American Recipe Like Mom Made

pork

Tablespoons olive oil oil

onion

celery (sliced in 1/4-inch diagonal)

(16 oz. bean sprouts, drained)

(8 oz. sliced water chestnuts, drained)

(8 oz. bamboo shoots, drained)

fresh baby Bella mushrooms (sliced)

red pepper flakes

chicken broth

water

Canton noodles

Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.

Heat the remaining oil in the skillet or large wok and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.

Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth.  Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.

In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet to thicken the flavorful sauce. Cook for about 5 minutes or until the sauce ingredients thicken.

Add the canton noodles to the shop suey and stir until thoroughly combined.

Serve the chop suey with chopped cilantro, green onions, or sesame seed

American Chop Suey is a delicious and easy dinner recipe made with ground beef, tomato, onion, green pepper, macaroni, and spices. Pure comfort food made on the stovetop in just 30 minutes and makes a great weeknight dinner!

American Chop Suey

elbow macaroni

butter

garlic (minced)

beef

green bell pepper (diced)

tomatoes

tomato juice

tomato sauce

tomato paste

sugar

oregano

basil

salt

black pepper

Worcestershire Sauce (optional)

Fill a large pot with water, salt the water and bring to a boil. Cook the pasta according to package directions. *You can either finish cooking the pasta and leave it in a colander and use the same pot for the sauce or you can start making the&nbsp;rest of the recipe in a separate pot while the pasta is cooking.&nbsp;

In a separate pot or the one from the pasta (see note above), add the butter and onion to the pot and saute, stirring frequently, until the onions are translucent, about 4 minutes.&nbsp;

Add the garlic to the onions and cook for 1 minute, stirring frequently.&nbsp;

Add ground beef and cook until browned, you can cook this in a separate pan if you'd like less fat and add it to the onions after cooking.

Add green pepper and cook until soft, about 5 minutes.&nbsp;

Add the diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire Sauce. Cook until evenly heated.

Stir in the cooked pasta and stir to coat and add salt and pepper to taste.

https://content.jwplatform.com/videos/bFqqKkl6.mp4

Chop Suey with chicken, quail eggs, and tender-crisp vegetables is nutritious as it is delicious! This stir-fry is easy to make for busy weeknights and delicious on its own or with steamed rice.

Chop Suey

carrot,

broccoli,

cauliflower,

cabbage,

red bell pepper,

bell pepper,

canola oil

chicken liver,

onion,

garlic,

chicken thigh fillets,

poaching liquid (reserved

baby corn,

quail eggs, peeled

corn starch

salt and pepper

Prepare water

Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.

Parboil vegetables

In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.&nbsp;

Cool

Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.

Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.

Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.

Reserve broth

 Reserve 2 cups of the poaching liquid (the one used to blanch vegetables).

Drain vegetables

Drain vegetables from the ice bath when they are cold.

Heat oil

In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.

Cook chicken livers

Add chicken liver in a single layer and fry until lightly browned on all sides but not fully cooked. Remove from pan and keep warm.

Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of oil and heat.

Saute onions and garlic

Add onions and garlic and cook until softened.

Brown chicken

Add chicken and cook, stirring regularly, until color changes.

Cook

In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the pan and bring to a boil. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or until chicken is cooked through. 

Add liver

Add the liver and cook for 1 to 2 minutes.

Add vegetables, baby corn, and eggs

Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.

Thicken sauce

In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.

Season

&nbsp;Season with salt and pepper to taste. Serve hot.

https://www.youtube.com/watch?v=lxmPRtgrWUk

Learn how to make Chop Suey! It's a quick and easy stir-fry that's ready in minutes and perfect for busy weeknights. With tender-crisp vegetables and flavorful sauce, it's nutritious as it is delicious!

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How to Make Easy Chop Suey

✅Ingredients

water
1 large carrot, peeled and sliced on a bias into 1/4-inch thick
1/2 broccoli, cut into florets
1/2 cauliflower, cut into florets
1/4 cabbage, cut into 1-inch thick strips
1/2 small red bell pepper, seeded and cut into strips
1/2 small bell pepper, seeded and cut into strips
1 tablespoon canola oil
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 cup chicken thigh fillets, cut into 1-inch cubes
1 tablespoon oyster sauce
1/2 cup chicken liver, cut into 1-inch cubes
5 pieces baby corn, halved crosswise
6 hard-boiled quail eggs, peeled
2 teaspoons corn starch
1/4 cup water
salt and pepper to taste

✅Instructions

Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.

In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half-done. With a slotted spoon, remove from pan and plunge into a bowl of ice bath. 

Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-done. With a slotted spoon, remove from pan and plunge into a bowl of ice bath. 

Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into a bowl of ice bath. 

Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into a bowl of ice bath.

 Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold.

In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened.

Add chicken and cook, stirring regularly, until color changes.
In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. 

Add the liver and cook for about 1 to 2 minutes or until cooked through.

Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.

In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.

 Season with salt and pepper to taste. Serve hot.

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#chopsuey #vegetablestirfry

Prepare this fantastic 30 minute beef chop suey recipe with ground beef, ginger, and soy sauce combined with chicken, pork, shrimp, vegetables, or create a chop suey combo or ultimate stir fry.

Beef Chop Suey (Beef Stir Fry)

tbsp butter

onion (chopped)

celery (finely chopped)

tsp ginger (minced)

hamburger

tbsp molasses

water chestnuts (drained)

bean sprouts (drained)

rice (cooked)

Heat the butter in a large skillet over medium heat, add the onion and celery and cook until softened, about 5 minutes.  Add the ginger and garlic, and cook for another minute or two.

Increase the heat to medium high and add the ground beef.  Cook until browned.

Stir in the molasses and soy sauce.  Dissolve the cornstarch in the water, then add to the beef and stir and cook until thickened.

Stir in the water chestnuts and bean sprouts and cook for a couple more minutes.

Spoon over rice and serve

https://content.jwplatform.com/videos/X96Lk9C6.mp4

This beef chop suey recipe is a one-skillet easy meal to prepare for a family of four, and it's packed with delicious Asian flavors from garlic, ginger, beansprouts, and soy sauce. Best part? Only takes 30 minutes to put it on your table.

Beef Chop Suey

Chop Suey (Vegan) is delicious and packed with tons of vegetables and flavor. You’ll want more once you taste its delicious sauce.

Chop Suey (Vegan)

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