I’ve spent years perfecting my chop suey recipe, balancing crisp vegetables with a savory-sweet sauce that hits every note. It’s quick to make, adaptable to your favorite proteins, and always satisfying. But the real secret lies in the timing and a simple yet essential ingredient that ties it all together. If you’re looking to elevate your stir-fry game, let’s uncover what makes this dish stand out.
Recipe
This homemade chop suey recipe is the kind of dish that turns weeknight dinners into something special—trust me, once you try it, you’ll never go back to takeout.
What makes it so good? Fresh, crisp veggies stir-fried just right, tender bites of protein, and a sauce that’s savory, slightly sweet, and packed with umami.
I’ve tweaked this recipe over the years to hit that perfect balance of textures and flavors—crunchy cabbage, juicy mushrooms, and a glossy sauce that clings to every bite.
It’s quick, adaptable, and so satisfying you’ll want to make it again the next day. Whether you’re a stir-fry pro or just starting out, this chop suey is foolproof and totally worth the (minimal) effort.
Let’s get cooking!
Ingredients
This chop suey recipe is all about freshness and balance—using crisp vegetables, tender protein, and a savory sauce that ties it all together. Here’s what you’ll need to make it shine:
- Protein:
- Chicken breast or thighs: Thinly sliced for quick cooking. Swap with beef, shrimp, or tofu for variety.
- Egg: Beaten and scrambled into ribbons—it’s a must for authentic texture.
- Vegetables:
- Cabbage: Adds crunch and sweetness—don’t skip it.
- Carrots: Julienned for quick cooking and vibrant color.
- Bell peppers: Red or green for a pop of freshness.
- Bean sprouts: Essential for that classic chop suey crunch.
- Green onions: For a bright finish. Swap with chives if needed.
- Sauce:
- Soy sauce: The backbone of flavor—use low-sodium to control saltiness.
- Oyster sauce: Adds depth and umami. Substitute with hoisin sauce if necessary.
- Cornstarch: For thickening—swap with arrowroot powder.
- Garlic and ginger: Fresh is best for that aromatic punch.
- Extras:
- Sesame oil: A drizzle at the end elevates the dish with nutty aroma.
- Vegetable oil: For stir-frying—use peanut oil for a richer flavor.
Pro Tip: Prep all your ingredients before you start cooking—chop suey comes together fast! Fresh veggies and quality sauces make all the difference here.
How to Make the Best “Follow Recipe Steps Precisely
Serve Immediately: Spoon the chop suey over steamed rice or noodles for a complete meal. Garnish with chopped green onions or sesame seeds if desired.
*Flexibility:* This dish is great for leftovers and can be stored in the fridge for up to 3 days—just reheat gently on the stove.
Nutrition
Homemade chop suey is a nutritious dish packed with vegetables and lean protein. Here is the nutrition information for a typical serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Carbohydrates | 20 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 450 mg |
| Sugar | 5 g |
Chef Tips
Getting the most out of your chop suey starts with a few simple tricks. I always prep veggies first for even cooking. Use high heat to stir-fry; it keeps veggies crisp. Fresh garlic and ginger elevate flavor.
Don’t overcrowd the pan—it steams instead of frying. Toss in proteins before veggies for better browning. Finish with a cornstarch slurry to thicken. Adjust soy sauce to taste for balance.
