Chop Suey is a quick and easy stir-fry that’s ready in minutes and perfect for busy weeknights. With chicken, quail eggs, tender-crisp vegetables, and flavorful sauce, it’s nutritious as it is delicious!
Looking for a quick and easy meal that’s as tasty as it’s healthy? Chop Suey needs to be on your regular meal rotation!
With a delightful mix of bite-sized vegetables, moist chicken, liver, and quail eggs in a flavorful stir-fry sauce, is a hearty and nutritious dish you’ll love on its own or with steamed rice.
Tips on How to Make Chop Suey
- Chop Suey literally means “assorted pieces” and you can basically use whatever vegetables and protein you have on hand. Feel free to add or swap chayote, snow peas, bok choy, mushrooms, bean sprouts, pork strips or shrimp.
- The most important component of this recipe is parboiling the vegetables. Blanching in boiling salted water and then shocking them in ice bath help maintain vibrant colors and crisp texture.
- Cut the ingredients in uniform sizes to ensure even cooking.
- 1 large carrot, peeled and sliced on a bias into 1/4-inch thick
- 1/2 broccoli, cut into florets
- 1/2 cauliflower, cut into florets
- 1/4 cabbage, cut into 1-inch thick strips
- 1/2 small red bell pepper, seeded and cut into strips
- 1/2 small bell pepper, seeded and cut into strips
- 1 tablespoon canola oil
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 cup chicken thigh fillets, cut into 1-inch cubes
- 2 tablespoons oyster sauce
- 1/2 cup chicken liver, cut into 1-inch cubes
- 5 pieces baby corn, halved crosswise
- 6 hardboiled quail eggs, peeled
- 2 teaspoons corn starch
- 1/4 cup water
- salt and pepper to taste
- Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
- In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
- Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
- Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
- Add peppers to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
- Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold.
- In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, until color changes.
- In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through.
- Add the liver and cook for about 1 to 2 minutes or until cooked through.
- Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
- In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.
- Season with salt and pepper to taste. Serve hot.