Chinese American Recipe
Chop Suey
Chop suey is a Chinese American vegetable-and-protein stir-fry in a light gravy, often using bean sprouts, celery, cabbage, onion, and a chosen protein.
Recipe at a glance
| Purpose | Additional Chinese restaurant menu recipe family |
| Cuisine or format | Chinese American |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 12 oz chicken, pork, beef, shrimp, tofu, or mixed protein
- 3 cups bean sprouts, celery, cabbage, onion, or mushrooms
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 tablespoon oyster or mushroom sauce
- 1 cup stock or water
- White pepper
- Cornstarch slurry
- Neutral oil
Method
- Prepare protein and vegetables before heating the wok.
- Stir-fry protein until nearly cooked and remove if needed.
- Cook garlic and vegetables quickly.
- Add soy sauce, oyster or mushroom sauce, stock, and white pepper.
- Return protein.
- Thicken into a light gravy.
- Serve with rice or crispy noodles.
Variations and substitutions
- Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.