Name: Chop Suey Delight: Quick, Customizable Comfort Food Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound Chicken Breast (Substitute with tofu for vegetarian option.); 1 pound Beef (sliced) (Use tender cuts for optimal flavor.); 1 pound Pork (char siu) (Adds a rich, sweet flavor.); 8 ounces Mushrooms (white button or baby bella) (Adds umami and texture.); 1 cup Carrot (Provides sweetness and crunch.); 1 cup Celery (Adds crunch and flavor.); 2 cups Bok Choy (Nutrient-rich and colorful.); 1 cup Mung Bean Sprouts (Brings freshness to the dish.); 1 cup Snow Peas (Sweet and crunchy addition.); 3 tablespoons Oyster Sauce (Swap with soy sauce for vegetarian version.); 2 tablespoons Shaoxing Wine (Enhances flavor.); 2 tablespoons Soy Sauce (Opt for low-sodium for a healthier option.); 1 tablespoon Dark Soy Sauce (Adds deeper flavor.); 1 tablespoon Granulated Sugar (Balancing flavor.); 1 teaspoon Toasted Sesame Oil (Optional but recommended.); 1 teaspoon White Pepper (Offers subtle heat.); 1 tablespoon Cornstarch (Essential for a perfect finish.); 2 tablespoons Vegetable Oil (For stir-frying.); 2 cloves Garlic (Freshly chopped is always best.)

Jump to Recipe

Introduction

Chop Suey Delight is a quick and customizable comfort food perfect for busy weeknights. This flavorful stir-fry combines tender meats, fresh vegetables, and a savory sauce for a satisfying meal that can be easily adapted to your taste.

The dish shows a white bowl filled with a colorful stir-fry. The bottom layer is a sauce with a shiny, rich brown color, thick and glossy. On top, there are several layers of vegetables including bright green snow peas, pale green bok choy, and thin carrot slices with a softer texture. Mixed with the vegetables are pieces of light brown chicken that look tender and slightly crispy on the edge. There are some garlic pieces scattered around, adding a light cream color. The bowl sits on a wooden round board on a white marbled surface. In the background, the edge of a woman's hand is visible reaching toward the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Chicken Breast (Substitute with tofu for vegetarian option)
1 pound Beef (sliced) (Use tender cuts for optimal flavor)
1 pound Pork (char siu) (Adds a rich, sweet flavor)
8 ounces Mushrooms (white button or baby bella) (Adds umami and texture)
1 cup Carrot (Provides sweetness and crunch)
1 cup Celery (Adds crunch and flavor)
2 cups Bok Choy (Nutrient-rich and colorful)
1 cup Mung Bean Sprouts (Brings freshness to the dish)
1 cup Snow Peas (Sweet and crunchy addition)
3 tablespoons Oyster Sauce (Swap with soy sauce for vegetarian version)
2 tablespoons Shaoxing Wine (Enhances flavor)
2 tablespoons Soy Sauce (Opt for low-sodium for a healthier option)
1 tablespoon Dark Soy Sauce (Adds deeper flavor)
1 tablespoon Granulated Sugar (Balancing flavor)
1 teaspoon Toasted Sesame Oil (Optional but recommended)
1 tablespoon Cornstarch (Essential for a perfect finish)
2 tablespoons Vegetable Oil (For stir-frying)
2 cloves Garlic (Freshly chopped is always best)
1 teaspoon White Pepper (Offers subtle heat)

Instructions

Step 1: In a bowl, marinate the sliced chicken with water, oyster sauce, and Shaoxing wine.
Step 2: Add vegetable oil and cornstarch to the marinated chicken and toss well to coat.
Step 3: In a small bowl, mix oyster sauce, soy sauce, and granulated sugar to prepare the sauce.
Step 4: Heat a wok over high heat and add vegetable oil until shimmering.
Step 5: Add the marinated chicken to the wok and stir-fry until lightly golden and cooked through, then remove and set aside.
Step 6: In the same wok, add a little more oil if needed and sauté the chopped garlic until fragrant.
Step 7: Toss in mushrooms, carrot, and celery, stir-frying briefly before adding the bok choy.
Step 8: Deglaze the wok with Shaoxing wine, stirring to lift any flavorful bits.
Step 9: Pour in the prepared sauce, then add mung bean sprouts and snow peas, followed by the cooked chicken.
Step 10: Mix cornstarch with a little water and pour into the wok, stirring continuously until the sauce thickens and coats everything evenly.
Step 11: Finish with toasted sesame oil and white pepper, then serve hot over steamed rice.

Tips & Variations

For a vegetarian version, replace all meats with firm tofu and swap oyster sauce for soy sauce or a vegetarian oyster sauce alternative.
Use low-sodium soy sauce to reduce saltiness without compromising flavor.
Add other favorite vegetables like bell peppers or baby corn for extra color and variety.
Adjust the sweetness by increasing or reducing granulated sugar to taste.

Storage

Store leftover chop suey in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave, stirring occasionally to ensure even warming. Avoid reheating multiple times to maintain freshness and texture.

How to Serve

A white bowl filled with a colorful stir-fry dish placed on a dark wooden round board over a white marbled surface. The stir-fry has bright green snow peas, vibrant red bell pepper slices, light green cabbage pieces, and chunks of golden-brown chicken all mixed in a glossy brown sauce that looks thick and savory. In the background, there is another small white bowl containing fresh green onion sticks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats or proteins in this recipe?

Yes, this recipe is very flexible. You can substitute chicken, beef, and pork with shrimp, turkey, or tofu depending on your preference.

What can I serve with chop suey aside from steamed rice?

Chop suey pairs well with noodles such as rice noodles or egg noodles, and it can also be served alongside fried rice or simple steamed buns for a different twist.