Easy Chop Suey Recipe
User Reviews
4.9
Easy Chop Suey Recipe
Description
This Chop Suey recipe starts by sautéing minced garlic, pork belly slices, and shrimp, layering flavors right from the beginning. The addition of a cornstarch-water slurry along with oyster sauce and black pepper creates a lightly thickened sauce that coats the ingredients while helping to preserve the crispness of the vegetables. Vegetables are added and cooked in two batches: the firmer broccoli, cauliflower, carrots, and snap peas first, followed by bell pepper, bok choy, onion, mushroom, and young corn to achieve tender-crisp results without overcooking.
The final dish is a harmony of tender proteins and vibrant vegetables with a savory-slightly sweet sauce. Its combination of fresh produce and mixed proteins lends itself well to serving over rice as a simple yet wholesome meal.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 cup pork belly or chicken - sliced into thin strips
- 1 cup Shrimp
- 2 tablespoons cornstarch - dissolved in 1 cup water
- 3-4 tablespoons oyster sauce
- ¼ teaspoon black pepper ground
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrot - sliced diagonally
- 1 cup sugar snap pea or snow peas
- 1 small bell pepper - cut into diagonal cubes
- 1 bunch bok choy cut into smaller pieces
- 1 medium red onion - cut into 4
- 3-4 pieces mushroom - each cut into 3-4 slices
- 5 pieces young corn - each cut diagonally into 2
- salt as needed
Instructions
- In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all sides are done. Add the shrimps and do the same.
- Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them. Take out the shrimps.
- Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes.
- Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Add the shrimp back. Season with salt if still needed. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 82mg | 27% |
| Sodium | 536mg | 22% |
| Potassium | 770mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 8612IU | 172% |
| Vitamin C | 114mg | 127% |
| Calcium | 210mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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