Chinese-American Chop Suey Stir-Fry (Print version)
Vibrant stir-fry with tender meat, crisp vegetables, and savory sauce—ready in 35 minutes.
# What you'll 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
# Method:
01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl. Set aside until ready to 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 3–4 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 to the wok. Stir-fry for 2–3 minutes until vegetables begin to soften but still retain some crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently to ensure even cooking.
06 - Return cooked meat to the pan. Pour in the prepared sauce and toss everything together to coat evenly.
07 - Add bean sprouts and stir-fry everything together for 1–2 minutes until heated through and the sauce has thickened to a glossy consistency.
08 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately with steamed rice or noodles.
# Expert advice:
01 -
- This comes together in under 35 minutes making it perfect for those chaotic weeknights when ordering takeout feels tempting but you want something homemade
- The sauce hits that perfect balance of savory and slightly sweet that keeps everyone coming back for seconds without overpowering the fresh vegetables
02 -
- Never crowd your wok or the vegetables will steam instead of stir-fry becoming soggy and sad
- Cut all your vegetables before you turn on any heat because stir-frying moves incredibly fast and there is no time to chop once you start
03 -
- Let your wok get properly hot before adding any ingredients you should see a slight shimmer from the heat
- Slice your meat when it is slightly frozen it holds its shape better and cooks more evenly