Shrimp Chop Suey
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
135 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Shrimp Chop Suey
Description
This Shrimp Chop Suey recipe pairs large shrimp with a colorful mix of vegetables including celery, carrot, red bell pepper, snow peas, and bean sprouts. The sauce combines chicken stock, hoisin, soy sauce, ginger, garlic, and a touch of heat from red pepper flakes and sesame oil, thickened with cornstarch. Vegetables are cooked to retain a tender-crisp texture, starting with the heartier ones and adding delicate sprouts last. Shrimp are cooked just until pink to preserve tenderness.
The sauce is added last and thickened in the pan to lightly glaze the ingredients, emphasizing both savory and slight sweetness with a subtle spice kick. Serving the stir-fry over rice or noodles lets the sauce infuse the base, making it a satisfying main dish with layers of texture from the crunchy vegetables and juicy shrimp.
To best execute this recipe, prepare all ingredients beforehand, as cooking proceeds fast. Optionally blanching carrots and snow peas helps keep their vibrant appearance. Stir-fry vegetables evenly sliced for quick, uniform cooking. Watch shrimp carefully to avoid overcooking, and re-whisk the sauce before adding to prevent cornstarch settling. Adjust sauce thickness by varying liquid or starch amounts to your liking.
Ingredients
Sauce
- 1 cup chicken stock
- 2 tablespoon hoisin sauce gluten free if needed
- 2 tablespoon soy sauce gluten free if needed
- 1 tablespoon ginger root grated
- 2 garlic minced, cloves
- 1 tablespoon corn starch
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes
Chop Suey
- 1 tablespoon vegetable oil
- 1 yellow onion thinly sliced, small
- 1 celery thinly sliced, stalk
- 1 carrot thinly sliced, large
- 1 red bell pepper thinly sliced
- 1 cup snow peas
- 1 pound Shrimp fresh or thawed frozen, large
- 2 cups bean sprout
Instructions
- In a medium bowl, whisk together the sauce ingredients. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion, celery, carrot, bell pepper and snow peas. Stir fry until the vegetables are just becoming tender, about 5 minutes.
- Add the shrimp and bean sprouts and stir fry until the shrimp are opaque and pink, about 3 minutes.
- Give the sauce another whisk and add to the skillet, stirring until thickened and heated through, about 1 minute.
- Serve with rice or noodles.
Notes
- Prepare all vegetables and ingredients before cooking as the stir-frying process moves quickly.
- Cook harder vegetables like carrots and celery first to ensure they remain tender-crisp.
- Optionally blanch carrots and snow peas briefly to maintain their bright colors and stop cooking with cold water rinse.
- Use evenly sliced vegetables for uniform and fast cooking.
- Remove shrimp as soon as they turn pink to avoid overcooking.
- Whisk the sauce again before adding to the pan to mix settled cornstarch.
- Adjust sauce thickness by adding more liquid or cornstarch if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 135kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 678mg | 28% |
| Potassium | 399mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3840IU | 77% |
| Vitamin C | 63mg | 70% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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