Chop suey is a beloved Chinese-American stir-fry dish that has stood the test of time. Born from a fusion of Chinese culinary traditions and American ingredients, it’s a hearty, versatile meal that combines a medley of vegetables, protein, and a savory sauce—all served over rice or noodles.
The name “chop suey” literally means “odds and ends,” representing its improvisational roots. What makes chop suey so popular is its simplicity, bold flavors, and adaptability to different dietary needs. The balance of crisp vegetables, tender meat or tofu, and umami-rich sauce creates an irresistible mix of textures and tastes.
Ingredients
Main Ingredients:
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2 tablespoons vegetable oil
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1 pound chicken breast (or pork, beef, shrimp, or tofu), thinly sliced
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1 onion, sliced
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2 cloves garlic, minced
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1 cup bean sprouts
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1 cup cabbage, shredded
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1 cup carrots, julienned
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1/2 cup celery, sliced diagonally
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1/2 cup bell pepper, sliced
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1 cup mushrooms, sliced
Sauce:
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (or hoisin sauce for vegetarians)
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1 teaspoon sesame oil
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1 teaspoon cornstarch
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1/2 cup chicken broth or water
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Salt and pepper to taste
Optional Garnishes:
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Sliced green onions
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Sesame seeds
Substitutions:
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Gluten-free: Use tamari or coconut aminos instead of soy sauce.
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Vegetarian: Replace meat with tofu or seitan, and use hoisin sauce instead of oyster sauce.
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Low-carb: Skip cornstarch or replace with xanthan gum.
Step-by-Step Cooking Instructions
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Prepare Ingredients:
Slice all vegetables and protein into even, bite-sized pieces for quick, even cooking. -
Mix the Sauce:
In a small bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, and broth. Mix well and set aside. -
Heat the Wok or Skillet:
Heat 1 tablespoon of oil over medium-high heat. Add protein and stir-fry until fully cooked (about 5–7 minutes). Remove from pan and set aside. -
Stir-Fry the Vegetables:
Add another tablespoon of oil. Sauté garlic and onion for 1–2 minutes, then add the rest of the vegetables. Stir-fry for 3–4 minutes until slightly tender but still crisp. -
Combine and Simmer:
Return the cooked protein to the pan. Pour in the sauce and mix thoroughly. Simmer for 2–3 minutes until sauce thickens and coats everything evenly. -
Taste and Adjust:
Season with salt, pepper, or a dash of chili flakes for heat. Garnish with green onions or sesame seeds if desired.
Pro Tips and Cooking Techniques
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Use a Wok: A wok distributes heat evenly and allows for quick stir-frying without overcooking the vegetables.
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High Heat is Key: Stir-fry over high heat to keep vegetables crisp and meat juicy.
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Prep Ahead: Have all ingredients chopped and sauce ready before cooking—this dish moves fast!
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Thicker Sauce? Add a touch more cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Variations and Customizations
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Vegetarian Chop Suey: Swap meat for tofu, tempeh, or mushrooms.
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Spicy Twist: Add chili oil, sriracha, or crushed red pepper flakes.
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Fusion Flavor: Incorporate Thai basil, teriyaki sauce, or Korean gochujang for a unique spin.
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Keto Version: Omit cornstarch and use more low-carb veggies like zucchini, bok choy, and bell peppers.
Serving Suggestions
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Serve hot over steamed jasmine rice, fried rice, or lo mein noodles.
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Garnish with green onions, fresh cilantro, or a drizzle of sesame oil.
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Pair with egg rolls, hot and sour soup, or a light cucumber salad for a full meal.
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For drinks, a cold jasmine tea or light lager works beautifully.
Nutritional Information (Per Serving Approximation)
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Calories: 350 kcal
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Protein: 28g
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Carbohydrates: 18g
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Fat: 18g
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Fiber: 4g
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Sugar: 6g
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Sodium: 800mg
Frequently Asked Questions (FAQs)
Can I make chop suey ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Can I freeze chop suey?
It’s best fresh, but it can be frozen for up to 1 month. Thaw and reheat gently to preserve texture.
What protein works best?
Chicken is classic, but beef, shrimp, or tofu are all excellent.
How can I prevent soggy vegetables?
Use high heat, and don’t overcrowd the pan—this helps veggies stay crisp.
Can I make this without a wok?
Yes! A large non-stick skillet works just as well.
Closing Thoughts
Chop suey is the perfect stir-fry for busy weeknights and lazy weekends alike—easy, satisfying, and endlessly customizable. Whether you’re channeling your inner chef or just looking for a comforting homemade dish, this recipe won’t disappoint.
