Chop Suey Recipe
This Chop Suey recipe isn't just a feast for the eyes with its vibrant array of vegetables and meats; it's also incredibly delicious and nutritious! This simple stir-fry combines colorful vegetables in a rich, savory sauce, making it perfect for special occasions or as a wholesome everyday meal.
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Servings: 6
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 cup pork belly or chicken sliced into thin strips
- 1 cup shrimps
- 3-4 tablespoons oyster sauce
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot sliced diagonally
- 1 cup sugar snap or snow peas
- 1 small bell pepper cut into diagonal cubes
- 1 bunch pak choi cut into smaller pieces
- 1 medium red onion quartered
- 3-4 mushrooms each sliced into 3-4 pieces
- 5 young corn each cut diagonally into 2
- 2 tablespoons cornstarch dissolved in 1 cup water
- ¼ teaspoon ground pepper
- Salt to taste
Instructions
- Begin by heating the vegetable oil in a wok or large skillet over medium heat. Once hot, add the minced garlic and sauté until fragrant and softened. Introduce the pork belly strips, cooking until browned on all sides. Follow by adding the shrimps, stirring until they turn pink and are cooked through.
- Next, pour in the cornstarch mixture along with the oyster sauce and ground pepper, bringing the concoction to a boil. This early addition ensures the vegetables retain their crispness and are not overcooked. Remove the shrimps from the wok and set them aside.
- Add the first group of vegetables—broccoli, cauliflower, carrots, and sugar snap peas—and cover the wok, allowing them to cook for approximately 2-3 minutes. Then, incorporate the remaining vegetables: bell pepper, pak choi, red onion, mushrooms, and young corn. Continue cooking for another 2-3 minutes until all vegetables are tender-crisp and the sauce has thickened.
- Return the cooked shrimps to the wok. Taste and adjust the seasoning with salt if necessary. Serve the Chop Suey hot and enjoy its delightful mix of flavors and textures.