Homemade Chop Suey (American-Chinese Style)
Servings: 4
Time: 30–40 minutes
Ingredients
Protein (choose one or mix):
1 lb chicken breast, pork, beef, or shrimp (sliced thinly)
Veggies (classic mix):
2 cups bean sprouts
1 cup celery (diagonally sliced)
1 cup cabbage (shredded)
1/2 cup carrots (julienned)
1/2 cup onions (sliced
1/2 cup bell peppers (optional)
2 cloves garlic (minced)
1 tsp ginger (minced, optional)
2 green onions (chopped, for garnish)
Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce (optional but flavorful)
1 tsp sesame oi
1 tsp sugar
1/2 cup chicken broth or water
1 tsp cornstarch + 2 tbsp water (for slurry)
Other:
2 tbsp vegetable oil (for cooking
Cooked rice or noodles (for serving)
Instructions
Prep everything first. Slice meat and chop veggies. Mix sauce ingredients in a bowl, keeping cornstarch slurry separate.
Cook the protein.
Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add your sliced protein and stir-fry until browned and cooked through. Remove from pan and set aside.
Sauté aromatics.
Add remaining oil to the pan. Sauté garlic (and ginger if using) for about 30 seconds until fragrant.
Add vegetables.
Stir in onions, carrots, celery, and bell peppers. Stir-fry for 3–5 minutes until just tender but still crisp. Add cabbage and bean sprouts last and cook 2 more minutes.
Combine everything.
Return protein to the pan. Add the sauce and toss to coat evenly.
Thicken the sauce.
Stir in the cornstarch slurry. Cook 1–2 minutes until the sauce thickens.
Serve.
Spoon over steamed rice or toss with noodles. Garnish with green onions.
Tips
Swap veggies based on season or what you have: zucchini, mushrooms, baby corn, or snow peas work well.
Use tofu for a vegetarian version.
Add chili flakes or s
riracha for heat.