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top view of chop suey stir-fry in a rectangular dish
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3.77 from 26 votes

Chop Suey

Chop Suey with chicken, quail eggs, and tender-crisp vegetables is nutritious as it is delicious! This stir-fry is easy to make for busy weeknights and delicious on its own or with steamed rice.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Asian
Servings: 4 Servings
Calories: 236kcal

Ingredients

  • 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
  • 3 tablespoons canola oil
  • 1/4 pound chicken liver, cut thin strips
  • 1 onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 1/2 pound chicken thigh fillets, cut into thin strips
  • 2 cups poaching liquid (reserved from parboiling the vegetables)
  • 2 tablespoons oyster sauce
  • 5 pieces baby corn, halved crosswise
  • 6 hardboiled quail eggs, peeled
  • 1/4 cup water
  • 1 tablespoon corn starch
  • salt and pepper to taste

Instructions

  • 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 2 cups of 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 about 2 tablespoons of the oil.
  • Add chicken liver in a single layer and fry until lightly browned on all sides but not fully cooked. Remove from pan and keep warm.
  • Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of oil and heat.
  • Add onions and garlic and cook until softened.
  • Add chicken and cook, stirring regularly, until color changes.
  • In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the pan 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 1 to 2 minutes.
  • 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.

Video

Notes

  • Cut the ingredients in uniform sizes to ensure even cooking.
  • Drain the parboiled vegetables well lest the excess liquid will thin out the sauce.
  • Use a wok or wide pan to allow good distribution of ingredients and prevent overcrowding which can result in a soggy texture.

Nutrition

Calories: 236kcal | Carbohydrates: 20g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 368mg | Potassium: 810mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4720IU | Vitamin C: 165.6mg | Calcium: 103mg | Iron: 2.6mg