The Best Homemade Chop Suey Recipe
What You’ll Love About This Recipe
Chop suey is a quick, flexible dish that’s perfect for busy nights or when you’re craving something hearty and flavorful. This recipe brings together fresh veggies, tender protein, and a savory sauce in just one pan, making cleanup a breeze.
- Easy to customize: Use whatever veggies or protein you have on hand—it’s a great way to clean out the fridge.
- Family-friendly: Everyone loves the mix of textures and flavors, making it a crowd-pleaser for picky eaters.
- Ready in minutes: With simple steps and common ingredients, you’ll have dinner on the table in no time.
Recipe
Chop suey is a classic dish that offers a delightful mix of vegetables and protein, stir-fried to perfection. This homemade version is simple to prepare and customizable to your taste preferences.
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound chicken breast or pork, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup bean sprouts
- 2 cups shredded cabbage
- 1 cup sliced celery
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions:
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- If using meat, add it to the wok and cook until browned. Remove and set aside.
- In the same wok, add garlic and onion, sautéing until fragrant.
- Add mushrooms, carrots, bell peppers, cabbage, and celery. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add the cooked meat back to the wok, along with bean sprouts, soy sauce, oyster sauce, and sugar. Stir to combine.
- Pour in the broth and bring to a simmer. If using, add the cornstarch mixture to thicken the sauce.
- Cook for an additional 2-3 minutes until everything is heated through and well-coated.
Notes:
- Substitute or add other vegetables like broccoli, snap peas, or zucchini as desired.
- For a vegetarian version, omit the meat and use tofu or extra vegetables.
Equipment:
- Wok or large skillet
- Measuring cups and spoons
- Knife and cutting board
Time:
- Prep time: 20 minutes
- Cooking time: 15 minutes
Cuisine:
Chinese-American
Serving:
4-6 servings
Nutrition
This homemade chop suey recipe provides a balanced mix of protein, vegetables, and essential nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 280 |
| Protein | 18g |
| Carbohydrates | 25g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 480mg |
What To Serve With It
I love pairing my homemade chop suey with steamed jasmine rice—it soaks up all the delicious flavors perfectly. For a bit of crunch, I’ll add crispy spring rolls on the side, which feel like a fun treat. Together, they make the meal feel complete and satisfying.
Steamed Jasmine Rice
Steamed jasmine rice pairs perfectly with homemade chop suey, making it a simple yet satisfying side dish that’s hard to resist. I love how its subtle floral aroma complements the bold flavors of the chop suey, creating a balance that feels just right. Cooking it’s easy—just rinse the rice, add water, and let it steam until fluffy. It’s my go-to because it’s versatile, light, and absorbs the sauce beautifully, ensuring every bite is flavorful. Whether it’s a weekday dinner or a special occasion, jasmine rice always makes the meal feel complete. It’s a timeless pairing I never get tired of.
Crispy Spring Rolls
Golden, crispy spring rolls are a crowd-pleaser, and figuring out what to serve with them can make the meal even more exciting. I love pairing them with a tangy dipping sauce made from soy sauce, rice vinegar, and a hint of honey. It’s a perfect balance of sweet and savory. For something fresh, a simple cucumber or carrot salad adds crunch and lightness. If I’m feeling adventurous, I’ll serve them with a spicy peanut sauce or a side of kimchi for a kick. These combinations turn spring rolls into a versatile dish that’s always a hit at my table.
