Chop Suey is a quick and easy stir-fry perfect for busy weeknights. With chicken, quail eggs, tender-crisp vegetables, and flavorful sauce, it’s nutritious as it is delicious!
Want a quick and easy meal that’s as tasty as it’s healthy? Chop Suey needs to be on your regular meal rotation!
This vegetable stir-fry is a hearty and nutritious dish that’s packed with good-for-you vitamins and minerals who’ll love serving the whole family. It’s delicious enjoyed on its own or served as a complete meal with steamed rice.
What is Chop Suey
Chop Suey which literally means “assorted pieces” is a stir-fry dish popular in overseas Chinese cooking. It traditionally includes bite-sized meat such as pork, chicken or shrimp and assorted vegetables such as celery, broccoli, carrots or cabbage flash cooked in a starch-thickened sauce.
Tips on How to Make Chop Suey
- The recipe below uses broccoli, cauliflower, cabbage, carrots, baby corn, quail eggs, chicken, and liver, but feel free to substitute whatever vegetables and protein you have on hand. Add or swap chayote, snow peas, bok choy, mushrooms, bean sprouts, pork strips or shrimp.
- Cut the ingredients in uniform sizes to ensure even cooking.
- The most important step you shouldn’t skip is parboiling the vegetables. Blanching in boiling salted water and then shocking them in ice bath help maintain vibrant colors and crisp texture.
- Make sure to drain the parboiled vegetables well lest the excess liquid will thin out the sauce.
More vegetable recipes? Make this crispy pinakbet; it’s a favorite at our house!
- 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
- 1/2 cabbage, cut into 1-inch thick strips
- 1/2 red bell pepper, seeded and cut into strips
- 1/2 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 thin strips
- 2 tablespoons oyster sauce
- 1/2 cup chicken liver, cut thin strips
- 5 pieces baby corn, halved crosswise
- 6 hardboiled quail eggs, peeled
- 1 tablespoon 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 the 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 the 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 the 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 over medium heat, heat oil. 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. Continue to cook, skimming scum that may float on top, for about 4 to 5 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 the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.
- Season with salt and pepper to taste. Serve hot.