Chinese Chop Suey

Dive into the vibrant flavors of **Chinese Chop Suey**, a classic stir-fry dish that’s brimming with fresh vegetables, tender protein options like chicken, shrimp, or tofu, and a savory, glossy sauce. This quick and versatile recipe features crisp bell peppers, julienned carrots, bean sprouts, and shredded cabbage, all stir-fried to perfection with aromatic garlic and ginger. The rich umami from oyster sauce, soy sauce, and a touch of sesame oil creates a harmonious balance of tastes, while the thickened sauce ties everything together beautifully. Whether served over fluffy rice or noodles, this 35-minute one-pan dish is an easy, healthy dinner that's endlessly adaptable for any dietary preference. Perfect for satisfying your cravings for homemade Chinese takeout!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 g Chicken breast (or shrimp, pork, or tofu for variations)
• 3 tbsp Soy sauce
• 2 tsp Cornstarch
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 medium Onion, sliced
• 2 Bell peppers (any color), sliced
• 2 medium Carrots, julienned
• 2 Celery stalks, sliced
• 1 cup Cabbage, shredded
• 1 cup Bean sprouts
• 1.5 cups Chicken or vegetable stock
• 2 tbsp Oyster sauce
• 1 tsp Sesame oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper, freshly ground
• 4 servings Cooked rice or noodles (optional, for serving)

Directions

Step 1

In a small bowl, combine the sliced chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and let it marinate for 10 minutes.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until it's cooked through, about 4-5 minutes. Remove the chicken from the wok and set it aside.

Step 3

Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds until fragrant.

Step 4

Add the onion, bell peppers, carrots, and celery to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.

Step 5

Stir in the cabbage and bean sprouts, and cook for another 2 minutes.

Step 6

In a small bowl, whisk together the chicken or vegetable stock, remaining soy sauce, oyster sauce, sesame oil, salt, pepper, and the remaining 1 teaspoon of cornstarch.

Step 7

Return the cooked chicken to the wok and pour the sauce mixture over the stir-fry. Toss everything together and cook for 2-3 minutes until the sauce thickens and coats the ingredients evenly.

Step 8

Remove the wok from heat and serve the chop suey hot over cooked rice or noodles, if desired.

Nutrition Facts

Serving size	(2031.4g)

Amount per serving	% Daily Value*
Calories	1648.0

Total Fat 53.1g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 22.8g
Cholesterol 212.5mg	0%
Sodium 5557.5mg	0%
Total Carbohydrate 185.4g	0%
Dietary Fiber 20.5g	0%
Total Sugars 33.6g
Protein 106.3g	0%

Vitamin D 32.5IU	0%
Calcium 362.3mg	0%
Iron 7.5mg	0%
Potassium 3033.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 25.9%

Carbs: 45.1%