Chop Suey Food

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Chicken Chop Suey image

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.


Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 15

1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch


  • Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
  • Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
  • Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
  • Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g


Chop Suey - Chicken Stir Fry image

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!

Provided by Nagi

Categories     Mains     Stir Fry

Time 14m

Number Of Ingredients 16

180g (6oz ) chicken breast (, thinly sliced)
1/2 tsp baking soda / bi-carb ((optional, Note 1))
1 tbsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose soy(Note 3))
1 tbsp Oyster Sauce ((Note 4))
1 tbsp Chinese Cooking Wine (OR Mirin (Note 5))
1/2 tsp sesame oil ((optional))
Dash of white pepper ((or black))
3/4 cup (185 ml) water
1 1/2 tbsp vegetable oil ((or other cooking oil))
2 garlic cloves (, finely chopped)
1/2 onion (, sliced (white, brown, yellow))
5 - 6 stems choy sum ((or other Asian greens))
1 medium carrot
1/2 cup sliced mushrooms ((shiitake is authentic, but any will do))
1 cup bean sprouts


  • Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
  • Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
  • Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
  • Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
  • Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
  • Add chicken, cook for 1 minute until the surface changes from pink to white.
  • Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
  • Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
  • Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g


Chop suey Recipe image

Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.

Provided by Ed Joven

Categories     Vegetable

Time 50m

Number Of Ingredients 21

1/4 kilo broccoli (cut into florets)
1/4 kilo cauliflower (cut into florets)
1 large carrot (peeled and sliced)
1/2 cup chicharo (snow peas)
1/4 small cabbage (cut into 1-inch thick strips)
1 cup Chinese pechay
1 small red bell pepper (seeded and cut into small pieces)
1 small bell pepper (seeded and cut into small pieces)
1/4 cup button mushrooms
1 small onion (peeled and sliced)
2 cloves garlic (peeled and minced)
1 cup chicken thigh fillets (cut into 1-inch cubes)
1 tablespoon oyster sauce
½ cup chicken liver (cut into 1-inch cubes)
5 pieces baby corn (halved crosswise)
10 quail eggs (hard boiled and peeled)
1 chicken cube
1 cup shrimps
1-1/2 teaspoons corn starch
2 tablespoon Canola oil
salt and pepper to taste


  • In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
  • Also prepare a bowl with water and lots of ice for your vegetable ice bath.
  • Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
  • Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
  • Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
  • Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
  • Dissolve the Chicken Cube using water from the poaching liquid.
  • Set aside and reserve the poaching liquid.
  • Drain vegetables from the ice bath when they are cold.
  • Pour and heat Canola oil in a wok or large sauce pan.
  • Saute onions and garlic and cook until softened.
  • Add the sliced chicken and cook for 3 minutes.
  • Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
  • Pour the dissolved chicken cube and mix.
  • Pour 2 cups of the reserved poaching liquid and oyster sauce.
  • Cover the pan and bring to a boil and cook for 5 minutes.
  • Add the hardboiled quail eggs and mushrooms.
  • Add the shrimp and cook for 1 minute.
  • Drain the vegetables then add to the mixture
  • Gently stir the veggies to combine, and cook for about 5 minutes.
  • Add salt and pepper.
  • Add cabbage and chinese pechay.
  • Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
  • Add the dissolved corn starch.
  • Gently stir the Chopsuey mixture.
  • Add corn starch mixture to pan, stirring gently.
  • Cook for about 2 minutes until the sauce has thickened.
  • Season with salt and pepper to taste.
  • Remove from the sauce pan or wok and place in a serving dish.

Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, Carbohydrate 9.5 g, Protein 16 g, Fat 8 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 36 mg, Sodium 560 mg, Fiber 3 g, Sugar 5 g


Classic Pork Chop Suey image

Make and share this Classic Pork Chop Suey recipe from

Provided by startnover

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup thinly sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup sliced red bell pepper
3/4 cup bean sprouts
2 tablespoons oil
1 cup chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 cup finely sliced Chinese barbecue pork
salt and pepper
serve over steamed jasmine rice or crunchy chinese noodles


  • Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
  • Add broth cook till heated through.
  • Combine soy sauce and cornstarch and add to vegetable mixture.
  • Cook and stir till thick and bubbly.
  • Serve over rice or crispy noodles and sprinkle with pork.

Nutrition Facts : Calories 127.9, Fat 7.4, SaturatedFat 1, Sodium 588.3, Carbohydrate 13, Fiber 2.3, Sugar 4.7, Protein 3.9


Chop Suey image

This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.

Provided by DKOSKO

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar


  • Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
  • In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g


Chop Suey image

Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.

Categories     Pork     Vegetable     Stir-Fry     Dinner     Bok Choy     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 20

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil
Salt and pepper to taste
N/A pepper


  • Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
  • Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
  • Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
  • Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
  • Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.


Rattan Direct image

Chop suey, the king of the Chinese takeout, is not something you'll find in the domestic kitchens of China. It's an American-Chinese dish of unknown origin. Not to be confused with chow mein, a noodle dish, or American chop suey, a pasta dish, chicken chop suey is served with rice. A stir-fry dish, with lots of liquid that is thickened into a glutinous sauce with cornflour, chop suey has a greater proportion of vegetables than chicken. The defining factor of chop suey is the savory, thickened sauce! Want to see how it's done? We have the how-to video right here! This recipe is courtesy of the chefs at Rattan Direct.

Provided by By Rattan Direct | October 3, 2017 2:00 pm

Time 25m

Yield 3

Number Of Ingredients 15

2 tablespoon vegetable oil
1 large onion, sliced
1 red pepper, sliced
1 stick celery, chopped
1-inch ginger, peeled and chopped
1 clove garlic, peeled and chopped
1/2 lb. chicken breast, chopped
3/4 cup chicken stock
1 teaspoon ground white pepper
1 carrot, julienned
1/2 cabbage, shredded
1 3/4 oz beansprouts
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoon cornflour, in a little water


  • 1 Heat a wok over a high heat 2 Add the oil 3 Add half of the onions, half of the red peppers, and all the celery 4 Fry to soften 5 Add the chicken, then the ginger and garlic 6 Fry for a minute then add 100ml of the chicken stock 7 Keep the heat high, but let the wok simmer until the stock has all but disappeared 8 Add the white pepper, then the carrots. Stir fry for a few minutes 9 Add the cabbage and the beansprouts, with the rest of the red peppers and onions. Stir fry for another minute or so. You want bite, yet also softness. The final dish should be unctuous not virtuous 10 Add the rest of the chicken stock, the soy sauce, and the oyster sauce 11 Add the cornflour liquid and stir to boiling. The sauce will not thicken until it boils 12 Tip out onto plates/bowls and serve with plain boiled rice


Chop Suey image

This recipe is a great use for leftover rotisserie chicken.

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 17

8 (3 by 3-inch) packaged Chinese wonton skins, separated
1 tablespoon plus 2 teaspoons canola oil
1/4 teaspoon salt
2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)
3 cloves garlic, sliced
4 cups sliced napa cabbage
3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
1 (8-ounce) can bamboo shoots, drained and julienned
2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces)
3/4 teaspoon sugar
1 cup low-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry
2 cups cubed or shredded cooked turkey or chicken
2 cups cooked brown rice
1 tablespoon toasted sesame seeds


  • Preheat the oven to 375 degrees F.
  • Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
  • In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams


Chicken Chop Suey Recipe image

Easy homemade Chicken Chop Suey just like you get at an American Chinese restaurant. Easy stir fry recipe.

Provided by Robin Gagnon

Categories     Entree

Time 20m

Number Of Ingredients 12

1 tablespoon vegetable oil (1/2 for vegetables, 1/2 for chicken)
3 stalks celery (sliced)
2-3 stalks bok choy (chopped)
1/2 sweet onion (large, chopped)
1 tsp fresh grated ginger
7 oz bean sprouts ( fresh)
1/2 tsp sesame oil
8 oz boneless skinless chicken breast (thinly sliced)
4 large button mushrooms (sliced)
1 1/4 cups reduced sodium chicken stock
1 tsp reduced sodium soy sauce
1 1/2 tbs cornstarch


  • Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
  • Put 1 1/2 teaspoon of oil plus 1/2 teaspoon of sesame oil in the skillet and add the chicken breast slices. Stir fry until pink isn't showing on the outside of the sliced chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
  • Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce thickens to the point of a thin gravy.
  • Serve with rice or noodles.

Nutrition Facts : Calories 154 kcal, Carbohydrate 12 g, Protein 16 g, Fat 4 g, Cholesterol 36 mg, Sodium 169 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving


Chicken Chop Suey image

Chicken Chop Suey is full of veggies and juicy chicken, with an Asian-inspired sauce!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Lunch     Main Course

Time 37m

Number Of Ingredients 14

2 tablespoons vegetable oil (divided)
½ pound chicken breast (about 1 large or 2 small)
1 tablespoon cornstarch
1 cup onion (sliced)
⅔ cup celery (diced)
⅔ cup carrot (sliced)
1 clove garlic (minced)
2 cups bean sprouts (fresh )
1 ¼ cup chicken broth
¼ cup cold water
1 ½ tablespoons cornstarch
1 ½ tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil


  • Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
  • Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
  • Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
  • Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
  • Serve with noodles or rice.

Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 746 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving


Beef Chop Suey image

This is my mom's chop suey recipe and is one of my favorite meals. Great for a Sunday family dinner.

Provided by Husky Brigade

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 lbs beef stew meat
1 white onion
3 stalks celery
8 cups water
1/3 cup soy sauce
1 tablespoon beaded molasses
14 ounces bean sprouts, drained
8 ounces water chestnuts, drained
5 tablespoons cornstarch
1/2 cup water


  • Heat oil in large pot over high heat.
  • Brown beef stew meat mixing in cut up onions and celery.
  • Add water, soy sauce and beaded molasses.
  • Simmer for 3 hours.
  • Add bean sprouts and water chestnuts.
  • Mix cornstarch and water and add to chop suey, heat until thickens.
  • Serve over rice.


American Chop Suey image

Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!

Provided by Food Network

Categories     main-dish

Yield Serves 8

Number Of Ingredients 15

3 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
2 garlic cloves, minced
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Kosher salt
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can tomato sauce
1/4 cup tomato paste
2/3 cup tomato juice
Pinch of sugar
1 pound elbow macaroni


  • 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
  • 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
  • 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.


Chop Suey image

This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
2 beef bouillon cubes
2 cups water, divided
2 tablespoons cornstarch
1 can (28 ounces) chop suey vegetables, drained
2 tablespoons reduced-sodium soy sauce
Cooked rice
Chow mein noodles


  • In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.


Chicken Chop Suey image

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Number Of Ingredients 15

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional


  • In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 308 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges


Vegan Chop Suey image

This incredibly delicious and quick Vegan Chop Suey is a SAUCY vegan chicken stir fry loaded with tons of veggies and flavor.

Provided by Liz Madsen

Categories     Entree

Time 15m

Number Of Ingredients 16

2 cups soy curls (see note 1)
2 cups vegan chicken broth (see note 2)
1 medium onion, sliced
4 cloves garlic, minced
1 small bunch green onions, (white bottoms separated from green tops)
1 cup shredded carrots
2 baby bok choy, chopped (stems separated from leaves)
12 oz shiitake mushrooms (or other), halved or quartered
1 red bell pepper, sliced into strips
1 cup bean sprouts
6 tablespoons reduced sodium soy sauce (use gluten-free tamari if gluten-free)
1 cup filtered water
½ cup leftover vegan chicken broth from soaking soy curls (see step 1)
2 tablespoons shaoxing wine (or mirin, dry sherry, or rice vinegar) (see note 4)
2 tablespoons hoisin (see note 5)
2 tablespoons arrowroot powder or cornstarch


  • Start by adding your soy curls to a large bowl and covering them with the vegan chicken broth. Press down lightly and leave to absorb. They won't absorb all the liquid but we want them to absorb as much as we can. Don't discard the excess liquid--we'll use some of it in the sauce.
  • Now heat a large nonstick pot or wok over medium high heat. You may use a little high heat neutral oil if you like or just use water or broth to cook the veggies, just adding a tablespoon at a time to keep them from sticking or burning. Add the onion and cook for 2-3 minutes, stirring frequently until the onions are slightly translucent.
  • Now add the garlic and the white parts of the green onions and cook for 1 minute.
  • Add the mushrooms, bell peppers, carrots, and stems of the baby bok choy. Cook for 2-3 minutes, stirring frequently.
  • Now drain the soy curls but reserve the liquid. Add the soy curls into the pot, stir well, and leave to cook undisturbed for about 3 minutes. Then stir.
  • In a small bowl or measuring cup (a family habit I just can't break), whisk together the soy sauce, shaoxing wine, hoisin, water, and ½ cup of the leftover vegan chicken broth (from the soy curls bowl). Now whisk in the arrowroot powder/cornstarch until no lumps remain).
  • Pour the mixture into the pot and stir constantly for a minute or two until it thickens. If you want it thicker, add a teaspoon of cornstarch to 2 tablespoons of water and mix that separately, then add it to the pot. If you want it thinner, add back a little more vegan chicken broth or water.
  • Add in the bean sprouts, baby bok choy leaves, and most of the green parts of your green onions. Stir well and cook for 1 minute just to heat everything up.
  • Serve with cooked rice or noodles and garnish with remaining green onions. Enjoy!
  • Refrigerate leftover vegan chop suey separate from rice in an airtight container for up to 3-4 days.

Nutrition Facts : ServingSize 1 cup, Calories 101 calories, Sugar 6.1 g, Sodium 445.4 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 14 g, Fiber 2.8 g, Protein 6.5 g, Cholesterol 0.1 mg

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  • To prep the pork, cut it into 1/4-inch strips and add it to a bowl with the Shaoxing wine, oyster sauce, and potato starch to a bowl and stir well to combine.
  • To prepare the sauce, add the chicken stock, oyster sauce, potato starch, white pepper, salt, and sesame oil to a bowl and whisk to combine.

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Calories 200 per serving

chop-suey-ricardo image
Preparation. In a large skillet or wok, sauté the onions, celery and carrot in half the oil until the onion is golden brown. Add the garlic and ginger. …
4/5 (54)
Total Time 45 mins
Category Main Dishes
Calories 420 per serving

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Chop Suey Sauce Chinese Recipes 27,294 Recipes. Last updated Jan 31, 2022. This search takes into account your taste preferences. 27,294 suggested recipes. Chinese Mustard Dipping Sauce Pork. soy sauce, sesame …

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Beef Chop Suey Recipes 150,081 Recipes. Last updated Feb 08, 2022. This search takes into account your taste preferences. 150,081 suggested recipes. Easy Beef Chop Suey CDKitchen. vegetable oil, bean sprouts, celery …

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A classic American-Chinese cuisine favourite packed full of signature flavour, our quick and easy chop suey recipe will be a staple of your midweek choices. YouTube. 0. Basket. Empty. Email [email protected]. General Enquiries …

This chop suey recipe is a quick and easy stir-fry that can be on the table in no time. You can substitute your favorite choice of meat for the pork or add different vegetables if …
4/5 (5)
Calories 406 per serving
Servings 4
  • Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork in a zip-top plastic bag; seal and shake well.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm.
  • Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add pork and broth mixture to pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions.

Chop suey is my comfort food. It was ubiquitous in my childhood. Even though the name chop suey has become unfashionable, versions of it are still everywhere. This modern …
4.9/5 (7)
Total Time 20 mins
Category Main
Calories 449 per serving
  • Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
  • Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
  • Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).

Chop Suey is a delicious stew composed of bean sprouts, water chestnuts, bamboo shoots, onions, celery, and bits of pork, chicken, shrimp, or beef served with noodles. Popular …
4.3/5 (118)
Calories 284 per serving
Total Time 45 mins
  • Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.
  • Heat the remaining oil in the skillet and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.
  • Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth. Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.
  • In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet mixture. Cook for about 5 minutes or until thickened.

Add 100g shrimp and cook for 2 minutes. Add carrots, Chayote squash and green beans. Stir fry for about 3 minutes. Pour 250 ml water in and season with 1tbsp oyster sauce. …
Servings 6
Total Time 32 mins
  • Cook the pork. Heat oil in a pan over moderate heat, sauté the onion and garlic for 2 to 3minutes. Add 100g sliced pork belly and cook for 4 to 5 minutes, until light brown.
  • Cook the shrimp. Add 100g shrimp and cook for 2 minutes. Add carrots, Chayote squash and green beans. Stir fry for about 3 minutes. Pour 250 ml water in and season with 1tbsp oyster sauce. Cover the pan and allow it to simmer for about 5 minutes, or until the vegetables are tender. Next, add the cabbage, bell peppers and Chinese cabbage in and cook for about 1 minute
  • Thicken the broth. In a separate bowl, combine 120ml water and 20g cornstarch to make a slurry. Then pour the slurry into the pan and simmer until the sauce thickens, about 1 to 2 minutes. Season with fish sauce, sugar and black pepper and pour it into a serving plate

CHICKEN CHOP SUEY. Chop Suey, or Chop Sooy, is an American Chinese dish consisting consisting of bite size pieces of meat like chicken, pork or shrimp. It’s cooked …
5/5 (1)
Total Time 30 mins
Category Dinner
Calories 196 per serving
  • In a bowl, whisk together the chicken stock, oyster sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch until smooth. Set aside.
  • Add the chicken and stir to combine. Cook the chicken, stirring occasionally, until no longer pink on the outside.

How to make Chopsuey. Saute the onion and garlic in a preheated pan with cooking oil. Stir in the pork and cook for 15 minutes. Add the green and red bell pepper, cauliflower, …

1. Cover the shiitake mushrooms with the hot water and allow to stand for 20 minutes. 2. Remove the stalks from the mushrooms, slice the caps and reserve the liquid. 3. …
4.2/5 (7)
Servings 4
Cuisine Chinese
Category Lunch

Coe, dressed smartly in a polo shirt, jeans and glasses, is the author of Chop Suey: A Cultural History of Chinese Food in the United States. Published in 2009, Coe’s book is one of at least two existing cultural histories of Chinese food in the U.S. to mention chop suey in the title — a funny coincidence that nicely demonstrates just how popular and ubiquitous this particular …
Estimated Reading Time 8 mins

Chop suey (/ ˈ tʃ ɒ p ˈ s uː i /) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of …
Traditional Chinese 雜碎
Jyutping zaap6 seoi3
Hanyu Pinyin zá suì
Literal meaning odds and ends, assorted pieces

This was "chop suey" cuisine, which is distinct from "authentic" Chinese food. The name "chop suey" translates more or less into "assorted mix," and refers to a …
Author Ann Hui
Estimated Reading Time 7 mins

Chop Suey Kitchen 2015 - Kitimat - phone number, website, address & opening hours - BC - Asian Restaurants, Restaurants, Chinese Food Restaurants. Chop Suey Kitchen 2015 welcomes you to their restaurant. This dining room cooks wonton soup and chow mein. Come experience their casual atmosphere. They are easily reachable by car... Please enter what you're …
2.5/5 (2)
Location 426 Enterprise Ave, Kitimat, V8C 2E2, BC
Cuisine Chinese ,, Asian

Preparation. 1. Marinade the chicken with salt, sugar, cornflour, light soy sauce and vegetable oil and mix well. Can set aside for 30 minutes or cook immediately. 2. Heat 1 tablespoon of oil in wok on high heat. Fry the chicken for 2 minutes and then set the chicken aside in a bowl. Wash the wok, ready for the next step.
Servings 2

Chicken Chop Suey Recipe. In a large skillet heat oil over the medium heat and add chicken in it cook, until it will turn golden for 5 to 7 minutes. After the Chicken Cooks remove the Chicken from skillet. Add green bell pepper, onion, celery, and carrot in the skillet. Add bell pepper mixture in a bowl and in boiling water add bouillon cubes ...
Calories 221.9
Cholesterol 70.5 mg
Carbohydrates 11.9 g
Protein 22 g

2021-11-07 · Pork Chop Suey Recipes. 9,707 suggested recipes. Pork Chop Suey LaaLoosh. cornstarch, black pepper, ginger, fat-free chicken broth, sesame oil and 7 more. Pork Chop Suey Filipino Recipe. pork, salt, soy sauce, cornstarch, oyster sauce, pepper. Pork Chop Suey … From See details. 10 BEST BEEF CHOP SUEY RECIPES | YUMMLY. 2021-11-06 · …

Get a taste of Beijing with these chop suey and fried rice recipes Feb. 16, 2022 03:05. Ching-He Huang. COOK TIME. 10 mins. PREP TIME. 10 mins . RATE THIS RECIPE (8) Ingredients. Chicken. 10 ...

Welcome to Dragon's Chop Suey House. We serve delectable Chinese food out of our casual Chinese restaurant, in Surrey, BC. You'll find all of your favourites along with a few Chef specialities if you're feeling a bit adventurous. Whether it's take out or dine in, we're looking forward to serving you! The Flavours of China China is divided into many regions, and each …

Chop suey is my abundance food. It was all-over in my childhood. Alike admitting the name chop suey has become unfashionable, versions of it are still everywhere. This avant-garde chop suey is so good, you’ll never charge to go out again. We fabricated a big accumulation of rice to eat it with but in the end we almost affected the rice at all. It was so …

American Chop Suey Recipes Easy – Nanaâ s American Chop Suey! | Recipe | American chop suey – Step 2 meanwhile, in a separate large skillet over medium … The preferred name and recipe varies by region, for example, the name american chop suey is most prevalent in new england. May 24, 1999 · instructions checklist step 1 in a large skillet, brown the beef with the …

Beef Chop Suey Recipe - new Remove vegetables and set aside. Heat a little oil and saute the garlic. Add the marinated beef and cook for 2 more minutes. Mix together the remaining 4 ingredients and stir into the beef. Cook until cornstarch is clear and pour beef over the vegetables. Serve chop suey over rice. See more result ›› 29. Visit site . …

American chop suey. American chop suey, also known as goulash in many regions, is far from its Asian namesake. It's a mixture of ground beef, macaroni, and tomatoes, and it is one of America's favorite comfort foods. Drain the macaroni and add to the chop suey. Veg American Chopsuey Recipe with step by step pics. This American chop suey—aka …

Chicago Chop Suey Recipes. 4 hours ago Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor. Provided by littleturtle Categories One Dish Meal Time 40m Yield 3-4 serving (s) Number Of Ingredients 24 Ingredients 1/2 lb lean beef 2 teaspoons oil 2 teaspoons soy sauce 1 teaspoon sugar ...

Chop suey is a classic Chinese-American stir fry vegetable dish. Meat, poultry or fish is often added or it may be vegetarian. The name chop suey refers to pieces of different foods and is the English translation of the Mandarin tsa-sui, and the Cantonese tsap seui. The exact origin of this dish is widely disputed.

Get a taste of Beijing with these chop suey and fried rice recipes. 03:05. Chef and author Ching He Huang is on the TODAY plaza with recipes for chop suey with egg noodles and Cantonese ham and ...

Like all Chinese food, what makes chop suey and chow mein memorable is not the specific ingredients so much as the balance between grains and vegetables. Both are ideal dishes to make when you want to clean out the refrigerator as the selection of vegetables is really up to you. When it comes to following a recipe for either chow mien or chop suey, don’t be afraid to …

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