Description
A classic Chinese-American Chop Suey recipe featuring tender pork or chicken stir-fried with crisp vegetables in a savory sauce. This quick and easy dish is perfect for a wholesome weeknight dinner served with steamed rice or noodles.
Ingredients
Scale
Protein
- 1 pound boneless pork or chicken (thinly sliced)
Vegetables
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 2 cups cabbage (shredded)
- 1 cup carrots (julienned)
- 1 cup celery (sliced)
- 1 cup bean sprouts
- 1/2 cup bell pepper (sliced)
Sauces and Seasonings
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon ground black pepper
- 1/4 cup chicken broth or water
Instructions
- Cook the meat: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced pork or chicken and cook for 3–4 minutes until browned and fully cooked. Remove the meat from the skillet and set it aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of oil to the pan. Sauté the sliced onion and minced garlic for about 1 minute until fragrant.
- Stir-fry vegetables: Add the julienned carrots, sliced celery, and bell pepper to the skillet. Stir-fry for 2–3 minutes until they start to soften.
- Add cabbage: Stir in the shredded cabbage and cook for another 2 minutes until slightly wilted.
- Combine meat and sauce: Return the cooked meat to the skillet. Pour in the soy sauce, oyster sauce, and chicken broth or water. Stir all ingredients well to combine.
- Add bean sprouts and pepper: Mix in the bean sprouts and ground black pepper evenly throughout the dish.
- Thicken the sauce: Stir the cornstarch slurry again and pour it into the pan. Stir constantly until the sauce thickens and coats the vegetables and meat evenly. Cook for an additional 1 minute.
- Serve: Remove from heat and serve hot with steamed rice or noodles for a satisfying meal.
Notes
- Substitute tofu for a vegetarian version or try shrimp or beef for variety.
- Feel free to adjust the vegetables; bok choy, snow peas, or mushrooms work great.
- Add a dash of sesame oil at the end for an extra layer of flavor.
