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Spring Tomorrow
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Chop Suey Recipe

Chop suey is a Western-Chinese (mostly found overseas) dish consisting of meat and/or seafood stir fried with vegetables and bound in a starchy sauce. It literally translates to ๆ‚็ขŽ (‘za sui’) which means an assortment of small, miscellaneous things. I must say a chop suey is really an ideal way to turn the odds and ends and leftovers in your fridge into a proper dish. And that’s exactly what I need to do at the end of each week – clear out my fridge before new supplies go in while reducing food waste! ๐Ÿ˜€

Chop Suey Recipe

Ingredients Are Substitutable

There are no specific ingredients in a chop suey but I do notice the choy suey we get from Chinese takeaways in America and UK often come with pork, shrimps and bean sprouts. Everything is substitutable so use whatever meat, seafood and vegetables you like or have.

Chop Suey Recipe

As chop suey is rather saucy, I highly recommend that you serve it with steamed rice so you can douse all that savoury sauce over the rice. It’s a quick and easy-to-make one-dish stir fry, perfect for weeknight dinners. Give it a try! ๐Ÿ˜‰

Chop Suey Recipe
4
  • 250g lean pork, sliced
  • 1 large squid, cleaned, sliced & butterflied
  • 12 prawns, peeled
  • 1 tbsp Chinese cooking wine
  • 1 tsp light soy sauce
  • pinch of sugar
  • 1 tbsp corn flour
  • 4 cloves garlic, peeled & minced
  • 200g fresh shiitake mushrooms, sliced
  • 4 stalks leek, sliced diagonally (separate stalks from leaves)
  • 1 carrot, sliced into strips
  • 250g bamboo shoot, sliced
  • 250g bean sprouts
  • 2 tsp olive oil
  • 500ml chicken stock
  • 2 tsp sesame oil
  • corn starch solution (mix 1 tbsp corn flour with 2 tbsp water)
  • chopped spring onions as garnish
Marinate the pork with wine, soy sauce, sugar and corn flour. Leave in fridge for 15 minutes.
Heat olive oil in pan. Stir fry the pork till meat is no longer pink.
Add in the garlic, mushrooms, leek stalks, carrots and bamboo shoots. Stir fry for 1 minute.
Pour in the stock and bring to a boil.
Add the leek leaves and bean sprouts. Cook for 1 minute.
Add sesame oil and thicken the sauce with corn starch solution.
Garnish with spring onions and serve with rice.

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