Chinese-American Chop Suey Stir-Fry (Printable)
Tender meat and crisp vegetables stir-fried in a savory sauce—a quick and satisfying classic ready in 35 minutes.
# What You Need:
→ Proteins
01 - 10 oz boneless chicken breast or pork, thinly sliced
→ Vegetables
02 - 1 medium onion, sliced
03 - 1 red bell pepper, sliced
04 - 1 cup bean sprouts
05 - 1 cup napa cabbage, chopped
06 - 2 celery stalks, sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz mushrooms, sliced
→ Aromatics
09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated
→ Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon cornstarch
14 - 1 tablespoon rice wine or dry sherry
15 - 1 teaspoon sesame oil
16 - 2/3 cup chicken or vegetable broth
→ Oil & Seasonings
17 - 2 tablespoons vegetable oil
18 - Salt and pepper, to taste
# How To Cook:
01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken, season with salt and pepper, and stir-fry for 3–4 minutes until cooked through. Remove and set aside.
03 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2–3 minutes until vegetables begin to soften.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently.
06 - Return cooked meat to the pan. Pour in prepared sauce and toss to coat everything evenly.
07 - Add bean sprouts and stir-fry for 1–2 minutes until heated through and sauce has thickened. Adjust seasoning if needed.
08 - Serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- Its faster than takeout and uses whatever vegetables you have on hand
- The sauce comes together in minutes and transforms simple ingredients into something special
02 -
- A cold wok creates soggy stir fry so let your pan get properly hot before adding any ingredients
- Overcrowding the pan drops the temperature and steams the vegetables instead of stir frying them
03 -
- Cut all your vegetables before you turn on the stove because stir frying goes too fast for prep work mid cook
- Pat your meat dry before slicing it so it sears instead of steams in the pan