Chop Suey Stir-Fry (Printable)
A vibrant fusion of tender protein and crisp vegetables in savory sauce, ready in minutes.
# What You'll Need:
→ Proteins
01 - 10 oz boneless chicken breast or pork, thinly sliced (or substitute with firm tofu for vegetarian option)
→ 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 (or vegetarian alternative)
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 or skillet over medium-high heat. Add sliced chicken or pork, season with salt and pepper, and stir-fry for 3-4 minutes until just cooked through. Remove from pan and set aside.
03 - Add remaining oil to the wok. Sauté minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add onions, carrots, celery, and bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables begin to soften but maintain some crunch.
05 - Stir in mushrooms and cabbage. Cook for another 2 minutes, stirring frequently to ensure even cooking.
06 - Return cooked meat or tofu to the pan. Pour in the prepared sauce mixture and toss everything together to coat evenly.
07 - Add bean sprouts and stir-fry for 1-2 minutes until heated through and the 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 Advice:
01 -
- Everything happens in one pan, meaning maximum flavor and minimum cleanup on busy weeknights
- The sauce comes together with pantry staples you probably already have sitting in your cupboard
- You can customize the vegetables based on what's wilting in your fridge right now
02 -
- A truly hot wok prevents steaming and gives you those restaurant-quality seared flavors and textures
- Cornstarch slurry must be whisked thoroughly before adding to avoid unappetizing lumps in your finished sauce
- Overcrowding the pan drops the temperature and creates a soggy, steamed mess instead of a proper stir-fry
03 -
- Prep all ingredients before you turn on the stove, because stir-frying happens incredibly fast once it starts
- Cut all your vegetables to similar sizes so everything finishes cooking at the same time