Chinese Chop Suey Stir Fry (Printable)
Vibrant stir-fry combining tender chicken or pork with crisp vegetables in a rich savory sauce.
# What You 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
# Directions:
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 over medium-high heat. Add sliced chicken or pork, season with salt and pepper, and stir-fry for 3–4 minutes until cooked through. Remove from pan 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 retain crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently until slightly wilted.
06 - Return cooked meat to the pan. Pour in prepared sauce and toss everything together to coat evenly.
07 - Add bean sprouts and stir-fry for 1–2 minutes until heated through and sauce has thickened to a glossy consistency.
08 - Taste and adjust seasoning with salt and pepper if needed. Serve immediately over steamed rice or noodles.
# Expert Tips:
01 -
- Everything cooks in one pan, meaning less cleanup and more time eating
- You can use whatever vegetables are lingering in your crisper drawer
- The sauce comes together in minutes and tastes like restaurant quality
02 -
- Hot wok, cold oil is the real secret to restaurant-style stir-fry success
- Do not overcrowd your pan or the vegetables will steam instead of fry
- Cornstarch needs to be whisked into cold liquid before heating to avoid clumps
03 -
- Cold leftover rice makes the best fried rice the next morning with any leftovers
- Freeze ginger whole and grate it while still frozen to avoid the fibrous bits