Best 5 Combination Chop Suey Recipes

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Chop suey is an American-Chinese dish of stir-fried meat, vegetables, and a thick sauce made with stock, soy sauce, and cornstarch. It is a popular dish in the United States and Canada, and is often served with rice or noodles.

This recipe for combination chop suey is a great way to use up leftover vegetables and meat. It is also a quick and easy weeknight meal that can be on the table in under 30 minutes. The recipe includes instructions for making both a pork and chicken version of the dish, as well as a vegetarian version.

In addition to the main chop suey recipe, the article also includes recipes for a variety of side dishes that can be served with it. These include:

* **Steamed rice:** A classic side dish for chop suey, steamed rice is a simple but delicious way to soak up the flavorful sauce.
* **Egg rolls:** These crispy appetizers are filled with a mixture of vegetables, meat, and noodles.
* **Wontons:** These dumplings are filled with a mixture of pork, shrimp, and vegetables.
* **Spring rolls:** These light and refreshing rolls are made with rice paper and filled with vegetables, meat, and noodles.

Let's cook with our recipes!

CHICKEN CHOP SUEY



Chicken Chop Suey image

Chicken Chop Suey is full of veggies and juicy chicken, with an Asian-inspired sauce!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Lunch     Main Course

Time 37m

Number Of Ingredients 14

2 tablespoons vegetable oil (divided)
½ pound chicken breast (about 1 large or 2 small)
1 tablespoon cornstarch
1 cup onion (sliced)
⅔ cup celery (diced)
⅔ cup carrot (sliced)
1 clove garlic (minced)
2 cups bean sprouts (fresh )
1 ¼ cup chicken broth
¼ cup cold water
1 ½ tablespoons cornstarch
1 ½ tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil

Steps:

  • Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
  • Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
  • Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
  • Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
  • Serve with noodles or rice.

Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 746 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHOP SUEY



Chop Suey image

Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.

Categories     Pork     Vegetable     Stir-Fry     Dinner     Bok Choy     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 20

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil
Water
Salt and pepper to taste
N/A pepper

Steps:

  • Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
  • Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
  • Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
  • Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
  • Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

CHOP SUEY



Chop Suey image

This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.

Provided by DKOSKO

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Steps:

  • Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
  • In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g

AMERICAN CHOP SUEY II



American Chop Suey II image

This is an old family recipe. My family loves it. It's quick and easy. Elbow macaroni and ground beef are combined in a tomatoey sauce. The kids will eat this one!

Provided by April

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 5

Number Of Ingredients 5

1 (16 ounce) package uncooked elbow macaroni
1 pound lean ground beef
1 onion, chopped
2 (10.75 ounce) cans condensed tomato soup
salt and pepper to taste

Steps:

  • Cook macaroni according to package directions.
  • Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
  • When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

Nutrition Facts : Calories 663.9 calories, Carbohydrate 85.1 g, Cholesterol 68.1 mg, Fat 22 g, Fiber 3.7 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 744.8 mg, Sugar 11.8 g

CHOP SUEY



Chop Suey image

I like to make this when I have a bit of excess produce left over at the end of the week. I serve it over white rice and usually enjoy a cup of oolong or jasmine tea with it. You can make this with any kind of meat you have, beef, pork, chicken or shrimp. I used Chinese pea pods, water chesnuts, carrots, celery, mushrooms and...

Provided by Amy H.

Categories     Beef

Time 15m

Number Of Ingredients 8

1 1/2 lb stir-fry meat
1/4 c soy sauce
2 tsp garlic
any combination of fresh vegetable you happen to have on hand
2 tsp sugar
2 Tbsp cornstarch
1 c chicken stock
2 Tbsp peanut oil

Steps:

  • 1. Combine soy sauce, garlic, and sugar; add meat, tossing to coat. Cover and refrigerate 1 hour.
  • 2. heat oil in wok over medium high heat for one minute. Add meat; stir-fry 3 minutes or until meat is cooked through.
  • 3. Add vegetables and stir-fry 2 more minutes.
  • 4. Dissolve cornstarch into 1/2 cup chicken broth and add to stir-fry. Stir until sauce is thick and glossy.

Tips:

  • Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help streamline the cooking process and ensure you don't miss anything.
  • Use Fresh Vegetables: Fresh vegetables not only taste better, but they also retain more nutrients. If possible, try to use fresh vegetables in your chop suey for the best flavor and texture.
  • Don't Overcook the Vegetables: Vegetables should be cooked until they are tender-crisp, not mushy. Overcooked vegetables will lose their flavor and texture.
  • Use a Good-Quality Soy Sauce: Soy sauce is a key ingredient in chop suey, so it's important to use a good-quality one. Look for a soy sauce that is naturally fermented and has a rich, umami flavor.
  • Add Some Chili Sauce: Chili sauce adds a nice kick of heat to chop suey. You can adjust the amount of chili sauce you add depending on your desired level of spiciness.
  • Serve Over Rice: Chop suey is traditionally served over rice. This helps to soak up the delicious sauce and makes a complete and satisfying meal.

Conclusion:

Chop suey is a delicious and versatile dish that can be easily customized to your liking. With its combination of fresh vegetables, savory sauce, and tender meat or tofu, chop suey is a surefire hit for any occasion. So next time you're looking for a quick and easy meal that's packed with flavor, give chop suey a try. You won't be disappointed!

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