- 1 cup squash, cut into bite-sized pieces
- 1 cup mushrooms (any type; king oyster mushrooms recommended), sliced
- Asian fishballs or fishcake, cut into bite-sized pieces
- 2 small 1-inch pieces of ginger
- 2 stalks green onions, cut into 1-inch pieces
- 1/4 small onion, sliced
- 3 tbsp minced garlic
Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp cornstarch mixed with 1/4 cup water (to thicken the sauce)
- 1/2 cup chicken broth or water
- Salt and pepper to taste
Instructions:
Prepare the ingredients: Cut the chicken (or chosen protein), broccoli, cabbage, squash, mushrooms, and fishballs or fishcake into bite-sized pieces. Slice the ginger into thin slices, cut the green onions into 1-inch pieces, and slice the onion.
Cook the chicken: Heat a large pan or wok over medium-high heat. Add a bit of oil and cook the chicken pieces until they are browned on all sides and cooked through. Remove the chicken from the pan and set it aside.
Stir-fry the vegetables: In the same pan, add more oil if needed and sauté the ginger slices and minced garlic until fragrant, about 1 minute. Add the sliced onion and stir-fry for another minute.
Add the vegetables: Add the broccoli, cabbage, squash, and mushrooms to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
Combine and cook: Return the cooked chicken to the pan, along with the fishballs or fishcake. Pour in the chicken broth or water, soy sauce, oyster sauce, and fish sauce. Stir everything together.
Thicken the sauce: Add the cornstarch slurry (cornstarch mixed with water) to the pan. Stir well and cook until the sauce thickens and coats the vegetables and chicken.
Finish and serve: Add the green onions, stir to combine, and cook for another 1-2 minutes. Taste and adjust the seasoning with salt and pepper if necessary.
Serve: Serve your Chop Suey hot, over steamed rice or noodles.
Enjoy your flavorful and healthy Chop Sue