Chinese Chop Suey Stir Fry (Printable)
Quick stir-fry with tender meat and crisp vegetables in savory sauce, ready in 35 minutes.
# Ingredient List:
→ Proteins
01 - 10 oz boneless chicken breast or pork, thinly sliced (or firm tofu for vegetarian)
→ 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 (or vegetarian alternative)
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 Make:
01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl until smooth. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken or pork, season lightly with salt and pepper, and stir-fry for 3 to 4 minutes until just cooked through. Remove from pan and set aside.
03 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2 to 3 minutes until vegetables begin to soften but still retain crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently to ensure even cooking.
06 - Return cooked protein to the pan. Pour in prepared sauce and toss everything together to coat evenly.
07 - Add bean sprouts and stir-fry for 1 to 2 minutes until heated through and sauce has thickened to a glossy consistency.
08 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately over steamed jasmine rice or chow mein noodles.
# Helpful Tips:
01 -
- Its faster than delivery and infinitely better, landing on the table in under 20 minutes
- The vegetable medley stays crisp and colorful, making it genuinely healthy comfort food
- You can customize the protein and vegetables based on whats wilting in your crisper drawer
02 -
- Crowding the wok drops the temperature and causes steaming instead of stir-frying, so cook in batches if necessary
- The vegetables should still have some crunch when you serve them because residual heat continues cooking
03 -
- Prep every single ingredient before turning on the stove because stir-frying happens too fast for chopping mid-cook
- Pat your meat very dry before cooking to prevent steaming and ensure proper browning