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chop suey

(2 ratings)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

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 green onions and sliced up a couple of bottom sirloin steaks to make the one in the picture. Also the recipe is doubled in the picture.

(2 ratings)
yield 6 -8
prep time 10 Min
cook time 5 Min
method Stir-Fry

Ingredients For chop suey

  • 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

How To Make chop suey

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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