Chop Suey Recipe

Try this Chop Suey recipe for an Easy stir-fry of colorful vegetables with thick sauce. A great vegetable dish for a dinner party or just for an everyday healthy meal.  

The good thing about cooking Chop Suey is, you can use as much variety of vegetables as you like. You can choose whatever you want or omit the ones you do not like so much and even when you just have three kinds of vegetables, it could still come out great.  You cannot really go wrong with Chop Suey, unless you over-cook your veggies and they become too soggy, which is still edible of course but maybe a bit lesser appetizing.

I got inspired to cook this Chop Suey because we’ve got so many left-over veggies in the fridge that needs to be cooked soon like the broccoli, cauliflower, mushrooms and a bunch of pak choi. And I just harvested some sugar snap peas and added some of the young ones to the dish. Carrots and bell peppers are stapled in our fridge but I have to ask Armin to look for young corn from the grocery store on his way home, unfortunately, we only get the bottled ones here.

INGREDIENTS

US Customary - Metric

• 2 tablespoons vegetable oil

• 2 cloves garlic - - minced

• 1 cup pork belly - or chicken - sliced into thin strips

• 1 cup shrimps

• 2 tablespoons cornstarch - - dissolved in 1 cup water

• 3-4 tablespoons oyster sauce

• 1/4 teaspoon ground pepper

• 1 cup cauliflower florets

• 1 cup broccoli florets

• 1 medium carrots - - sliced diagonally

• 1 cup sugar snap - or snow peas

• 1 small bell pepper - - cut into diagonal cubes

• 1 bunch pak choi - - cut into smaller pieces

• 1 medium red onion - - cut into 4

• 3-4 pieces mushroom - - each cut into 3-4 slices

• 5 pieces young corn - - each cut diagonally into 2

• salt - as needed

INSTRUCTIONS

• In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all side are done. Add the shrimps and do the same.

• Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them.

• Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes.

• Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Season with salt if still needed. Serve hot.