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.