Experience a colorful and nutritious feast with this Vibrant and Flavorful Chop Suey recipe! A classic dish in Asian cuisine, Chop Suey combines a medley of fresh vegetables, tender meat, and shrimp, all coated in a rich, savory sauce. It’s a wholesome meal that is not only easy to prepare but also versatile enough to cater to your personal taste. Perfect for family dinners or special occasions, this dish is a surefire way to bring everyone to the table!
Ingredients
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Pork belly or chicken: 1 cup, sliced into thin strips
- Shrimp: 1 cup
- Oyster sauce: 3–4 tablespoons
- Cauliflower florets: 1 cup
- Broccoli florets: 1 cup
- Carrot: 1 medium, sliced diagonally
- Sugar snap peas or snow peas: 1 cup
- Bell pepper: 1 small, cut into diagonal cubes
- Pak choi: 1 bunch, cut into smaller pieces
- Red onion: 1 medium, quartered
- Mushrooms: 3–4 pieces, each sliced into 3–4 pieces
- Young corn: 5 pieces, each cut diagonally into 2
- Cornstarch: 2 tablespoons dissolved in 1 cup water
- Ground pepper: ¼ teaspoon
- Salt: To taste
Instructions
- Prepare the Ingredients : Wash and prepare all the vegetables, meat, and shrimp as listed in the ingredients. Dissolve the cornstarch in 1 cup of water and set aside.
- Cook the Meat and Shrimp : Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant. Add the pork belly or chicken strips and cook for 3–4 minutes until lightly browned. Add the shrimp and cook until they turn pink. Remove from the skillet and set aside.
- Sauté the Vegetables : In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the red onions and sauté for 1 minute. Then, add the cauliflower, broccoli, carrots, sugar snap peas, bell pepper, mushrooms, and young corn. Stir-fry for 3–4 minutes until the vegetables start to soften but remain crisp.
- Add the Greens and Meat : Add the pak choi to the skillet, along with the cooked meat and shrimp. Toss to combine.
- Prepare the Sauce : Pour the oyster sauce over the mixture and season with ground pepper and a pinch of salt to taste. Stir well to coat everything evenly.
- Thicken the Sauce : Slowly pour the cornstarch mixture into the skillet while stirring continuously. Cook for another 2–3 minutes until the sauce thickens and coats the vegetables and meat evenly.
- Serve and Enjoy : Remove from heat and transfer the Chop Suey to a serving dish. Serve hot with steamed rice or enjoy as is for a lighter meal.
Conclusion
This Vibrant and Flavorful Chop Suey is a celebration of fresh, wholesome ingredients brought together in a single pan for a quick and nutritious meal. Whether you’re entertaining guests or simply feeding the family, this recipe delivers on taste, nutrition, and visual appeal. Try it today and let the medley of textures and flavors brighten your table!
Vibrant and Flavorful Chop Suey Recipe
A vibrant and healthy stir-fry featuring freshvegetables, pork or chicken, shrimp, and a savory oyster sauce. Quick,nutritious, and perfect for any meal.
Ingredients
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves minced
- Pork belly or chicken: 1 cup sliced into thin strips
- Shrimp: 1 cup
- Oyster sauce: 3–4 tablespoons
- Cauliflower florets: 1 cup
- Broccoli florets: 1 cup
- Carrot: 1 medium sliced diagonally
- Sugar snap peas or snow peas: 1 cup
- Bell pepper: 1 small cut into diagonal cubes
- Pak choi: 1 bunch cut into smaller pieces
- Red onion: 1 medium quartered
- Mushrooms: 3–4 pieces each sliced into 3–4 pieces
- Young corn: 5 pieces each cut diagonally into 2
- Cornstarch: 2 tablespoons dissolved in 1 cup water
- Ground pepper: ¼ teaspoon
- Salt: To taste
Instructions
- Prepare the Ingredients : Wash and prepare all the vegetables, meat, and shrimp as listed in the ingredients. Dissolve the cornstarch in 1 cup of water and set aside.
- Cook the Meat and Shrimp : Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant. Add the pork belly or chicken strips and cook for 3–4 minutes until lightly browned. Add the shrimp and cook until they turn pink. Remove from the skillet and set aside.
- Sauté the Vegetables : In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the red onions and sauté for 1 minute. Then, add the cauliflower, broccoli, carrots, sugar snap peas, bell pepper, mushrooms, and young corn. Stir-fry for 3–4 minutes until the vegetables start to soften but remain crisp.
- Add the Greens and Meat : Add the pak choi to the skillet, along with the cooked meat and shrimp. Toss to combine.
- Prepare the Sauce : Pour the oyster sauce over the mixture and season with ground pepper and a pinch of salt to taste. Stir well to coat everything evenly.
- Thicken the Sauce : Slowly pour the cornstarch mixture into the skillet while stirring continuously. Cook for another 2–3 minutes until the sauce thickens and coats the vegetables and meat evenly.
- Serve and Enjoy : Remove from heat and transfer the Chop Suey to a serving dish. Serve hot with steamed rice or enjoy as is for a lighter meal.