Chop Suey Stir Fry (Printable)

Tender meat and crisp vegetables stir-fried in a savory sauce, ready in 35 minutes for a satisfying Chinese-American inspired meal.

# What You Need:

→ Proteins

01 - 10 oz boneless chicken breast or pork, thinly sliced (or firm tofu for vegetarian option)

→ 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

# Steps:

01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken or pork (or tofu), season with salt and pepper, and stir-fry for 3-4 minutes until cooked through. Remove from pan and set aside.
03 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2-3 minutes until vegetables begin to soften.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently.
06 - Return cooked protein to the pan. Pour in prepared sauce and toss to combine.
07 - Add bean sprouts and stir-fry everything together for 1-2 minutes until heated through and sauce has thickened. Taste and adjust seasoning if needed.
08 - Serve hot with steamed rice or noodles.

# Expert Hints:

01 -
  • Everything comes together in under 35 minutes making it perfect for those what should I make for dinner moments
  • The sauce strikes that magical balance between salty and savory that makes you want to take just one more bite
  • You can customize the vegetables based on whats in season or what needs to be used up
02 -
  • Crowding the wok makes everything steam instead of sear so cook in batches if your pan looks too full
  • Have all your ingredients prepped and lined up before you turn on the heat because stir frying moves fast
  • The sauce will look thin at first but give it 30 seconds and it will thicken beautifully
03 -
  • Cut all your vegetables to similar sizes so they cook at the same rate and every bite feels balanced
  • Let your wok get properly hot before adding anything—the oil should shimmer but not smoke
  • Serve immediately because the vegetables continue cooking even after you take them off the heat

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