Chinese Chop Suey Stir Fry (Print Version)
Quick and satisfying stir-fry featuring tender meat, colorful vegetables, and rich savory sauce ready in 35 minutes.
# What You Need:
→ Proteins
01 - 10 oz boneless chicken breast or pork, thinly sliced
02 - Firm tofu (vegetarian substitute)
→ Vegetables
03 - 1 medium onion, sliced
04 - 1 red bell pepper, sliced
05 - 1 cup bean sprouts
06 - 1 cup napa cabbage, chopped
07 - 2 celery stalks, sliced
08 - 1 medium carrot, julienned
09 - 3.5 oz mushrooms, sliced
→ Aromatics
10 - 2 garlic cloves, minced
11 - 1 teaspoon fresh ginger, grated
→ Sauce
12 - 3 tablespoons soy sauce
13 - 1 tablespoon oyster sauce
14 - 1 tablespoon cornstarch
15 - 1 tablespoon rice wine or dry sherry
16 - 1 teaspoon sesame oil
17 - 2/3 cup chicken or vegetable broth
→ Oil & Seasonings
18 - 2 tablespoons vegetable oil
19 - Salt and pepper to taste
# How-To:
01 - Whisk together soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, and broth in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken (or pork/tofu), season with salt and pepper, and 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.
04 - Add onions, carrots, celery, and bell pepper. Stir-fry for 2–3 minutes until vegetables begin to soften.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently.
06 - Return cooked meat (or tofu) to the pan. Pour in prepared sauce and toss to coat evenly.
07 - Add bean sprouts and stir-fry for 1–2 minutes until heated through and sauce has thickened.
08 - Taste and adjust seasoning as needed. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- Everything comes together in under 35 minutes including prep time
- You can swap whatever vegetables you have on hand
- The sauce creates that restaurant-quality glossy finish every time
02 -
- Cornstarch clumps easily so whisk it thoroughly with cold liquid before adding to the hot pan
- Have all ingredients prepped before you start cooking because stir-fry happens fast
- Overcrowding the pan will steam your vegetables instead of stir-frying them
03 -
- Cut all your vegetables into similar sizes so they cook evenly
- Pat your meat dry before slicing to get better browning
- Keep a small bowl of water nearby to deglaze if things start sticking