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Looking for a quick and delicious dish packed with vegetables that you serve in one bowl? Here’s a great one to try! A Chinese favorite – Chicken Chop Suey –
What is chop suey?
This dish originated using leftovers. Little bits of meats and vegetables were quickly stir fried and served with rice and soy sauce. It came from China and was called tsap seui – Chinese for “various scraps”.
Many of the workers from this area migrated to California and brought the dish with them. It became so popular, it was served in many of the local restaurants.
In the 1960s Chinese restaurants were really popular, especially in California. People frequented them – I remember our family went to Chinese food at least two times a month! And Chinese food and Chop Suey were interchangeable terms.
As more Asian cuisine made it’s way into the United States, chop suey began to lose favor. By the 1970s interest waned and it was not as readily available as it had been. Now it’s considered a nostalgic dish, but I say, let’s bring it back!
What do you need to make Chop Suey?
Typically made with chicken or pork, it is sometimes made with beef. The meat is cooked with various seasonings and spices, then the vegetables are added. A traditional chop suey is made with bean sprouts, water chestnuts, bamboo shoots and other vegetables.
Today, it can be made with anything left in your refrigerator. Cabbage, carrots, snap peas – whatever sounds good to you. We don’t care for water chestnuts or bamboo shoots, so we didn’t add them. It’s the Asian spices that make this dish.
What is the difference between chop suey and chow mein?
The two dishes are very similar with just one significant difference – Chow mein includes noodles that are added to the pan during cooking.
Although chop suey can use noodles, it’s typically served with rice. In either case, the starch is placed in the bowl. The meat and vegetables are then served on top or off to the side.
Here’s how you make it –
Cook the meat first. Heat the olive oil and 1 teaspoon of the sesame oil in a large skillet or wok.
Gently cook the meat until it’s about half way cooked through.
Add the garlic and ginger and gently stir for a few minutes.
Prepare the vegetables.
When the meat has cooked through,
add them to the pan and stir fry for about 3 minutes. Add the water and gently cook until the veggies are tender crisp.
While it’s cooking, mix up the sauce in a small bowl and
whisk the eggs with 1/2 teaspoon of sesame oil.
When the vegetables are done, stir in the sauce (give it a quick stir first – the cornstarch will likely settle) and cook until it’s beginning to thicken.
Move everything to the side and pour in the eggs. Let them sit until they begin to cook, then break them up and stir the entire dish.
Serve over hot rice with soy sauce on the side. Garnish with sesame seeds if you like.
© Copyright 2023 The Lazy Gastronome
A nostalgic dish traditionally made with leftovers. Quick and easy to make and packed with flavor!
- 2 cups chicken thigh or breast, cut into bite sized pieces
- 1 Tablespoon olive oil
- 1-1/2 teaspoons sesame oil
- 1/4 teaspoon minced fresh garlic
- 1/2 teaspoon dry ginger powder
- 1 small celery stalk, sliced
- 1 small carrot, sliced thin
- 1/2 cup sliced yellow onion
- 1/2 cup sliced cabbage leaves
- 1/2 cup snap peas cut in half (about 10)
- 3/4 cup sliced mushrooms (I used King oyster)
- 1 cup mung bean sprouts
- 1/4 cup water
- 2 large eggs
- 3-4 cups cooked white rice (short grain is best for this dish)
- Sesame seeds for garnish (optional)
- 1/4 cup soy sauce
- 1/3 cup oyster sauce
- 1 Tablespoon cornstarch
-
Cook the meat first. Heat the olive oil and 1 teaspoon of the sesame oil in a large skillet or wok.
-
Gently cook the meat until it's about half way cooked through.
-
Add the garlic and ginger and gently stir for a few minutes, or until it is fragrant.
-
Prepare the vegetables.
When the meat has cooked through, add them to the pan and stir fry for about 3 minutes.
-
Add the water and gently cook until the veggies are tender crisp.
-
While it's cooking, mix up the sauce in a small bowl and whisk the eggs with 1/2 teaspoon of sesame oil.
-
When the vegetables are done, stir in the sauce (give it a quick stir first - the cornstarch will likely settle) and cook until it's beginning to thicken.
-
Move everything to the side and pour in the eggs. Let them sit until they begin to cook, then break them up and stir the entire dish.
-
Serve over hot rice with soy sauce on the side. Garnish with sesame seeds.
© Copyright 2023 The Lazy Gastronome
I really didn’t know the history and background of this dish. Thanks for the information.
Chicken Chop Suey is indeed quick and delicious to make! Thanks.:)
What a delicious recipe. thank you for sharing!
Such an easy, flavorful and delicious stir fry!! Adding it to our menu rotation!!
Oh my, this recipe looks incredibly so yummy! The presentation makes this so enticing and very tempting! Loved it!
This is a delicious 5 star recipe. Brings back Great memories of chop suey
Love how flavorful this is!
easy chinese stir fry at home
I can’t wait to try it.
love how you can use up leftovers with this dish! so easy and cozy!
This was an easy way to use up my leftovers in the fridge! Thanks!
This is a popular recipe in my country but your version looks so special! Can’t wait to try this!
I keep finding recipes on this site I previously only thought I could have by going to a specialty restaurant. This Chicken Chop Suey is the bomb! Really easy to make, delicious, quicker than rounding up the family to head out to a restaurant and a lot cheaper. Also, thanks for the history lesson!
Thanks.
Thanks for a tasty recipe and step by step instructions as these were very useful.
I love this and make lots of new dishes from left overs, Pinned it.
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