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Chop Suey is a quick and easy stir-fry perfect for busy weeknights. With chicken, quail eggs, tender-crisp vegetables, and flavorful sauce, it’s nutritious as it is delicious! Chop SueyWant a quick and easy meal that’s as tasty as it’s healthy?
Chop Suey needs to be on your regular meal rotation!This vegetable stir-fry is a hearty and nutritious dish that’s packed with good-for-you vitamins and minerals who’ll love serving the whole family. It’s delicious enjoyed on its own or served as a complete meal with steamed rice.What is Chop SueyChop Suey which literally means “assorted pieces” is a stir-fry dish popular in overseas Chinese cooking. It traditionally includes bite-sized meat such as pork, chicken or shrimp and assorted vegetables such as celery, broccoli, carrots or cabbage flash cooked in a starch-thickened sauce. Tips on How to Make Chop Suey.
The recipe below uses broccoli, cauliflower, cabbage, carrots, baby corn, quail eggs, chicken, and liver, but feel free to substitute whatever vegetables and protein you have on hand. Add or swap chayote, snow peas, bok choy, mushrooms, bean sprouts, pork strips or shrimp. Cut the ingredients in uniform sizes to ensure even cooking. The most important step you shouldn’t skip is parboiling the vegetables. Blanching in boiling salted water and then shocking them in ice bath help maintain vibrant colors and crisp texture.
Make sure to drain the parboiled vegetables well lest the excess liquid will thin out the sauce.More vegetable recipes? Make this; it’s a favorite at our house!Or try this flavor and nutrient-packed! It’s a delicious side dish that will go great with fried fish.
Cubed pork tenderloin. 3 Tablespoons olive oil divided. 1 large onion chopped.
1 cup celery sliced in 1/4-inch diagonal. 1 can 16 oz.
Bean sprouts, drained. 1 can 8 oz.
Sliced water chestnuts, drained. 1 can 8 oz. Bamboo shoots, drained. 8 oz. Fresh baby Bella mushrooms sliced. 1/2 teaspoon red pepper flakes use more or less according to your taste. 1/2 cup chicken broth.
1/2 cup soy sauce. 2 Tablespoons cornstarch. 4 Tablespoons water. 4 oz. Canton noodles cooked according to directions. I went looking the other day for somewhere to get chop suey.
There aren’t any. So I looked online.A bit of backstory: I used to make a “grand” Chinese dinner every year for Chinese New Year, based on several recipes in a giveaway folder I got a lo-o-o-o-ong time ago from a local grocery.
It included chop suey. But the recipe called for the package of fresh “Chop Suey Vegetables” that used to be available in every produce section. When that finally became unavailable, I stopped making the dinner (there were other factors as well, but anyway. )As you can see, I found your site. And I am really looking forward to trying your recipe.
Like many others, I will be using fresh beansprouts (I just can’t stomach the soggy canned ones any more).A couple of commenters mention molasses as an addition. I never used it in the chop suey, but the recipe for the gravy for the foo yong that also came from the aforementioned folder calls for a product called Bead Molasses. It used to be available in the Asian section of the regular grocery, but now I have to go to the Asian big grocery to get it.
Thank you for sharing your story!! When we first wanted to duplicate my MIL’s Chop Suey (she used canned bean sprouts) we searched for fresh bean sprouts. We went to our local Kroger, which is huge I might add with lots of International foods because it is a college town. Anyway when we asked about the bean sprouts they said they’d stopped carrying the fresh. Too many people were getting sick from them so we stuck with the canned. I’m sure the fresh would give it another flavor. Anyway, to err on the side of caution we stuck with the canned variety.
Let me know how your Chop Suey turns out and what you did. I’m always for tweaking a recipe. Have a great weekend. Hi Marissa, I was born in San Francisco, but didn’t start eating Chinese food until 1961, when we lived in Marin County. A restaurant in Larkspur, called Chinese Kitchen, was an absolute joy for a young boy as chef’s worked behind a glass wall and threw food in the air from giant flaming woks. The result was super yummy and I loved all the favorites like BBQ Pork, Sweet/Sour Pork, Fried Rice and my favorite Chop Suey. Having spent many years traveling in Asia, I’ve been offered the finest in Chinese cuisine from Beijing to Shanghai to Hunan to Canton.
A well made Chop Suey still remains a favorite as it combines a large amount of veggies, a bit of protein and a small amount of ‘good carbs’kind of perfect and you can tweak the formula you’ve laid out here from All Canned to Locavore Prime.even go fancy schmancy if so inclinedtruffles, aged Sherry? Thanks for a great recipe!Paul. I’ve made this dish for the past 57 years or eaten it.
My mom made it when I was a kid, we always uses beef. You can buy it in a can nowBut we always put it over rice.I’m adding baby corn, and boc choy this time for a change.I always cook it in a crock pot my mom used a dutch oven.I’ll add the boc choy after its cooked because I’m not sure what that will do. My sause will be molassis and soy sause with corn starch. I like it cooked a long time to break down the meat I’m using stew meat cubs.I have to take it ez on adding green veggies but I’ll add them to plate it after its cooked and let the hot stuff cook the fresh veggies I might even add carrots and I’m going to try some ginger at the start.This is a meal you can tweak and play with and add different flavors but we have always loved it. Ill have to try it with different meats sometime.I may add some spices and garlic but not use onions. My wife dosnt like the gas I’ll get sweet from the molasses. LOL – I read “Chinese-American like Mom made” and flashed to a Chinese-American friend talking about her mom making hot dog fried rice, and serving it with ketchup, to be American!
Early fusion food, before that was a trendy concept (And not always at its most successful – but it all paved the way for more adventurous palates.)I’ll use fresh bean sprouts – they’re crunchier and taste better – but I can get them at the Korean greengrocer across the street. Not everyone can.
(I certainly remember eating the canned ones when I was a kid) And the fresh celery and onion are an improvement over the canned and soggy “Chinese Vegetables” we usedAnd I certainly remember the package of fried Chop Suey Noodles, you mention in a comment! They were the best part! LOL (Yeah, I’ll use better noodles).
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