Chop Suey Stir-Fry (Printable)
Tender meat and crisp vegetables in savory sauce, ready in 35 minutes.
# What You'll Need:
→ Proteins
01 - 10 oz boneless chicken breast or pork, thinly sliced
→ Vegetables
02 - 1 medium onion, sliced
03 - 1 red bell pepper, sliced
04 - 1 cup bean sprouts
05 - 1 cup napa cabbage, chopped
06 - 2 celery stalks, sliced
07 - 1 medium carrot, julienned
08 - 3.5 oz mushrooms, sliced
→ Aromatics
09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated
→ Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon cornstarch
14 - 1 tablespoon rice wine or dry sherry
15 - 1 teaspoon sesame oil
16 - ⅔ cup chicken or vegetable broth
→ Oil & Seasonings
17 - 2 tablespoons vegetable oil
18 - Salt and pepper, to taste
# Step-by-step:
01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl until smooth. Set aside for later use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Season chicken lightly with salt and pepper, stir-fry for 3-4 minutes until cooked through. Remove and set aside.
03 - Add remaining oil to the wok. Sauté garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2-3 minutes until vegetables begin to soften but still maintain crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently to ensure even cooking.
06 - Return cooked meat to the pan. Pour in prepared sauce and toss everything together until well coated.
07 - Add bean sprouts and stir-fry for 1-2 minutes until heated through and sauce has thickened to coat all ingredients.
08 - Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- It comes together in under 20 minutes making it perfect for those nights when takeout feels tempting but homemade satisfaction wins
- The sauce hits all the right notes savory slightly sweet and incredibly glossy coating every single vegetable perfectly
- You can load it with whatever vegetables are languishing in your crisper drawer which means less waste and more flavor
02 -
- Cornstarch needs to be whisked into cold liquid first or youll end up with lumpy sauce that wont thicken properly
- Crowding your wok drops the temperature and creates steam instead of stir fry so cook in batches if necessary
- Let your wok get properly hot before adding oil and ingredients because that sizzle is what creates restaurant style flavor
03 -
- Slice your meat when its slightly semi frozen for perfect thin slices that cook quickly and stay tender
- Pat vegetables dry before cooking especially if you wash them beforehand because excess water creates steam instead of stir fry