Chop Suey is a versatile and delicious stir-fry dish that is both colorful and packed with flavor. This Classic Chop Suey recipe features tender pork belly (or chicken) and shrimp, stir-fried with a variety of fresh vegetables like broccoli, cauliflower, and pak choi. Tossed in a savory oyster sauce and thickened with a light cornstarch slurry, this dish is a great way to enjoy a healthy, hearty meal. Whether you serve it with rice or noodles, this recipe is sure to satisfy!
Ingredients:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup of pork belly or chicken, cut into narrow strips.
- 1 cup shrimp, peeled and deveined
- 3-4 tablespoons oyster sauce
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot, sliced diagonally
- 1 cup sugar snap peas 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, sliced into 3-4 pieces
- 5 ears of baby corn, each sliced on a diagonal into two pieces.
- 2 tablespoons cornstarch dissolved in 1 cup water
- ¼ teaspoon ground pepper
- Salt, to taste
Instructions:
- Prepare the ingredients: Cut the pork belly or chicken into thin strips. Prepare the vegetables by chopping the cauliflower, broccoli, carrots, pak choi, mushrooms, bell pepper, and young corn into the appropriate sizes. Peel and devein the shrimp.
- Heat the oil: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Incorporate the chopped garlic and cook for one minute until it becomes aromatic.
- Cook the meat and shrimp: Add the pork belly (or chicken) to the pan and stir-fry for 5-7 minutes until cooked through and browned. Add the shrimp and stir-fry for 2-3 minutes, just until they turn pink. Remove the meat and shrimp from the pan and set aside.
- Cook the vegetables: In the same pan, add the cauliflower, broccoli, carrots, sugar snap peas, and young corn. Sauté the vegetables for 4 to 5 minutes until they are tender yet still crunchy.
- Add the remaining vegetables: Toss in the bell pepper, pak choi, mushrooms, and red onion. Stir-fry for an additional 2-3 minutes until the vegetables are slightly softened but still vibrant.
- Add the sauce: Return the cooked meat and shrimp to the pan. Stir in the oyster sauce, ground pepper, and a pinch of salt. Pour in the cornstarch dissolved in water to thicken the sauce. Stir everything together and let it cook for another 2-3 minutes, allowing the sauce to coat all the ingredients.
- Serve: Once the sauce has thickened and the vegetables are cooked to your liking, remove from heat.
Conclusion:
This Classic Chop Suey is a simple, delicious, and nutritious dish that showcases the beauty of stir-frying fresh ingredients. The combination of pork (or chicken), shrimp, and colorful vegetables, all coated in a savory oyster sauce, creates a well-balanced meal. Whether you’re cooking for a family dinner or a quick weeknight meal, this Chop Suey recipe is a satisfying and easy option that will please any crowd.
Classic Chop Suey with Pork, Shrimp, and Vegetables
Chop Suey is a quick and flavorful stir-fry dishwith pork, shrimp, and a variety of vegetables, all tossed in a savory oystersauce and served with rice or noodles.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 cup of pork belly or chicken cut into narrow strips.
- 1 cup shrimp peeled and deveined
- 3-4 tablespoons oyster sauce
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot sliced diagonally
- 1 cup sugar snap peas 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 sliced into 3-4 pieces
- 5 ears of baby corn each sliced on a diagonal into two pieces.
- 2 tablespoons cornstarch dissolved in 1 cup water
- ¼ teaspoon ground pepper
- Salt to taste
Instructions
- Prepare the ingredients: Cut the pork belly or chicken into thin strips. Prepare the vegetables by chopping the cauliflower, broccoli, carrots, pak choi, mushrooms, bell pepper, and young corn into the appropriate sizes. Peel and devein the shrimp.
- Heat the oil: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Incorporate the chopped garlic and cook for one minute until it becomes aromatic.
- Cook the meat and shrimp: Add the pork belly (or chicken) to the pan and stir-fry for 5-7 minutes until cooked through and browned. Add the shrimp and stir-fry for 2-3 minutes, just until they turn pink. Remove the meat and shrimp from the pan and set aside.
- Cook the vegetables: In the same pan, add the cauliflower, broccoli, carrots, sugar snap peas, and young corn. Sauté the vegetables for 4 to 5 minutes until they are tender yet still crunchy.
- Add the remaining vegetables: Toss in the bell pepper, pak choi, mushrooms, and red onion. Stir-fry for an additional 2-3 minutes until the vegetables are slightly softened but still vibrant.
- Add the sauce: Return the cooked meat and shrimp to the pan. Stir in the oyster sauce, ground pepper, and a pinch of salt. Pour in the cornstarch dissolved in water to thicken the sauce. Stir everything together and let it cook for another 2-3 minutes, allowing the sauce to coat all the ingredients.
- Serve: Once the sauce has thickened and the vegetables are cooked to your liking, remove from heat.