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!
Want 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 you’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 Suey
Chop Suey which literally means “assorted pieces” is a stir-fry dish popular in 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.
The beauty of this recipe is you can use whatever vegetables and protein you have on hand. Check out the suggestion list below and pick your favorite combination!
- Vegetables-broccoli, cauliflower, cabbage, carrots, baby corn, chayote, snow peas, bok choy, bamboo shoots, mushrooms, bean sprouts, bell peppers
- Protein- chicken, pork, beef, shrimp, fish cakes, scallops, liver, gizzards, quail eggs, tofu
- 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 an 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.
- Use a wok or wide pan to allow good distribution of ingredients and prevent overcrowding which can result in a soggy texture.
How to serve
- Chop suey is traditionally served for lunch or dinner and enjoyed with steamed rice along with grilled meat or fried fish.
- Cool leftovers completely and transfer to an airtight container. Refrigerate for up to 3 days. The dish doesn’t freeze well as the vegetables tend to turn mushy when frozen and thawed.
- Reheat in a wide pan over medium heat to 165 F.