Chop Suey Recipe
Chop Suey is a delightful stir-fry dish that showcases a vibrant medley of vegetables, tender meats, and a savory sauce, making it a favorite in many households. This dish is celebrated for its versatility, allowing for endless customization based on personal preferences and available ingredients. Whether served as a main course or as part of a larger spread, Chop Suey is sure to please with its combination of textures and flavors.
Ingredients and Preparation
To prepare this delicious Chop Suey, you’ll need the following ingredients: 2 tablespoons of vegetable oil, 2 cloves of minced garlic, 1 cup of pork belly or chicken sliced into thin strips, 1 cup of shrimps, 3-4 tablespoons of oyster sauce, 1 cup of cauliflower florets, 1 cup of broccoli florets, 1 medium carrot sliced diagonally, 1 cup of sugar snap or snow peas, 1 small bell pepper cut into diagonal cubes, 1 bunch of pak choi cut into smaller pieces, 1 medium red onion quartered, 3-4 mushrooms each sliced into 3-4 pieces, 5 young corn each cut diagonally into 2, 2 tablespoons of cornstarch dissolved in 1 cup of water, ¼ teaspoon of ground pepper, and salt to taste.
Before cooking, ensure all your ingredients are prepped and ready. This means slicing the pork belly or chicken into thin strips, mincing the garlic, cutting the vegetables into bite-sized pieces, and dissolving the cornstarch in water. Fresh and high-quality ingredients will make a significant difference in the final dish, so choose crisp vegetables and fresh meats for the best results.
Step-by-Step Cooking Instructions
Start by heating the vegetable oil in a wok or large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté until it’s fragrant and softened, infusing the oil with its rich aroma.
Next, add the pork belly or chicken slices to the wok. Cook them until they are browned on all sides, ensuring that the meat is cooked through and has a nice, golden exterior. Following this, introduce the shrimps to the pan, stirring them until they turn pink and are fully cooked.
Pour in the cornstarch mixture along with the oyster sauce and ground pepper. Bring this mixture to a boil. Adding these components early ensures that the vegetables will stay crisp and not become overcooked.
Remove the shrimps from the wok and set them aside. Add the first batch of vegetables, including the broccoli, cauliflower, carrots, and sugar snap peas. Cover the wok and allow these vegetables to cook for about 2-3 minutes.
After this initial cooking period, incorporate the remaining vegetables: bell pepper, pak choi, red onion, mushrooms, and young corn. Continue cooking for another 2-3 minutes until all the vegetables are tender-crisp and the sauce has thickened to your liking.
Finally, return the cooked shrimps to the wok, mix everything well, and taste the dish. Adjust the seasoning with salt if necessary. Serve the Chop Suey hot, enjoying the delightful mix of flavors and textures.
Recipe Tips & Frequently Asked Questions
- To achieve the perfect texture for both meat and vegetables, ensure that your wok is sufficiently hot before adding the ingredients. This helps in quick cooking and preserving the crunch of the vegetables.
- If certain ingredients are unavailable or if you have dietary preferences, feel free to substitute with other types of meat like beef or tofu for a vegetarian option.
- Adjusting the seasoning to taste is crucial. If you prefer a stronger flavor, you can add more oyster sauce or even a splash of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so over medium heat to avoid overcooking the vegetables.
- If you’re wondering whether you can use other types of meat or seafood, the answer is yes. Feel free to experiment with beef, fish, or even tofu.
- To make the sauce thicker, you can add a bit more cornstarch dissolved in water. Conversely, if you prefer a thinner sauce, add a little more water or broth.
- This recipe can be prepared in advance. Simply cook the meat and vegetables, and store them separately. Combine and reheat just before serving.
- For variations, try adding different vegetables such as bok choy, baby corn, or water chestnuts. You can also incorporate a bit of hoisin sauce or soy sauce for a different flavor profile.
What to Serve With This Recipe
Chop Suey pairs wonderfully with steamed rice, which helps to soak up the savory sauce and balance the flavors. For a more complete meal, consider serving it with side dishes like spring rolls or dumplings. A crisp, refreshing salad or a light soup can also complement the richness of the Chop Suey. Beverage pairings might include light, refreshing drinks like jasmine tea or even a cold beer to enhance the dining experience. For dessert, consider something light and fruity, such as a fresh fruit platter or a simple sorbet, to cleanse the palate.
Cooking Variations and Enhancements
There are many ways to vary and enhance your Chop Suey. For instance, you can try alternative cooking methods such as using a slow cooker or instant pot for a hands-off approach. Adding extra spices like ginger, chili flakes, or Sichuan peppercorns can provide a different flavor profile. Feel free to experiment with additional vegetables or ingredients like bamboo shoots, water chestnuts, or even cashews for added texture and flavor.
Chop Suey is a delightful dish that brings together a variety of flavors and textures in one harmonious meal. Its ease of preparation and versatility make it a perfect choice for both weeknight dinners and special occasions. We encourage you to try this recipe and share your experiences. Explore our blog for more similar recipes and continue your culinary adventures.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup pork belly or chicken, sliced into thin strips
- 1 cup shrimps
- 3-4 tablespoons oyster sauce
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot, 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, quartered
- 3-4 mushrooms, each sliced into 3-4 pieces
- 5 young corn, each cut diagonally into 2
- 2 tablespoons cornstarch dissolved in 1 cup water
- ¼ teaspoon ground pepper
- Salt to taste
Instructions
Begin by heating the vegetable oil in a wok or large skillet over medium heat. Once hot, add the minced garlic and sauté until fragrant and softened. Introduce the pork belly strips, cooking until browned on all sides. Follow by adding the shrimps, stirring until they turn pink and are cooked through.
Next, pour in the cornstarch mixture along with the oyster sauce and ground pepper, bringing the concoction to a boil. This early addition ensures the vegetables retain their crispness and are not overcooked. Remove the shrimps from the wok and set them aside.
Add the first group of vegetables—broccoli, cauliflower, carrots, and sugar snap peas—and cover the wok, allowing them to cook for approximately 2-3 minutes. Then, incorporate the remaining vegetables: bell pepper, pak choi, red onion, mushrooms, and young corn. Continue cooking for another 2-3 minutes until all vegetables are tender-crisp and the sauce has thickened.
Return the cooked shrimps to the wok. Taste and adjust the seasoning with salt if necessary. Serve the Chop Suey hot and enjoy its delightful mix of flavors and textures.
Chop Suey Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 cup pork belly or chicken sliced into thin strips
- 1 cup shrimps
- 3-4 tablespoons oyster sauce
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot 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 quartered
- 3-4 mushrooms each sliced into 3-4 pieces
- 5 young corn each cut diagonally into 2
- 2 tablespoons cornstarch dissolved in 1 cup water
- ¼ teaspoon ground pepper
- Salt to taste
Instructions
- Begin by heating the vegetable oil in a wok or large skillet over medium heat. Once hot, add the minced garlic and sauté until fragrant and softened. Introduce the pork belly strips, cooking until browned on all sides. Follow by adding the shrimps, stirring until they turn pink and are cooked through.
- Next, pour in the cornstarch mixture along with the oyster sauce and ground pepper, bringing the concoction to a boil. This early addition ensures the vegetables retain their crispness and are not overcooked. Remove the shrimps from the wok and set them aside.
- Add the first group of vegetables—broccoli, cauliflower, carrots, and sugar snap peas—and cover the wok, allowing them to cook for approximately 2-3 minutes. Then, incorporate the remaining vegetables: bell pepper, pak choi, red onion, mushrooms, and young corn. Continue cooking for another 2-3 minutes until all vegetables are tender-crisp and the sauce has thickened.
- Return the cooked shrimps to the wok. Taste and adjust the seasoning with salt if necessary. Serve the Chop Suey hot and enjoy its delightful mix of flavors and textures.