Chinese Chop Suey — Quick, Classic Stir-Fry

Bright, saucy, and just a touch crunchy — Chinese Chop Suey is comfort in a skillet. Chinese Chop Suey is a quick stir-fry of tender meat, crisp vegetables, and a glossy sauce. After testing this version 8 times and trimming unnecessary steps, I landed on a method that’s fast, forgiving, and full of texture. I developed it while freelancing for a busy bistro and simplified the technique so home cooks can get fast, restaurant-style results on weeknights. If you like hearty stir-fries, try our Chinese Chicken Chopped for another easy meal idea. Read on for a clear ingredient breakdown, precise steps, and tips that stop the usual sogginess and bland sauce.

Why This Recipe Works

High heat and quick cooking preserve vegetable color and crunch while cooking proteins through.
A cornstarch slurry gives the sauce the right sheen and cling without becoming gummy.
Browning the protein in small batches creates savory caramelized bits that boost flavor.
Layered aromatics (ginger, garlic, scallions) release fragrance without overpowering the sauce.
A simple 2:1 soy-to-vinegar ratio balances salt and brightness for a classic finish.

Ingredients Breakdown

Protein (you can choose one):
- 450 g (1 lb) boneless chicken thighs or pork shoulder, thinly sliced — thighs stay juicy; pork adds depth.
- Substitute tofu (firm, pressed) for a vegetarian option; press well to avoid watery texture.
Vegetables:
- 1 medium onion, thinly sliced — adds sweetness and body.
- 150 g (1 cup) sliced bell peppers (mixed colors) — for crunch and color.
- 150 g (2 cups) bean sprouts — add at the end to retain snap.
- 100 g (1 cup) sliced celery or water chestnuts — celery gives bite, water chestnuts add crispness.
- 100 g (1 cup) sliced carrots — for sweetness and color.
- Substitution impact: frozen mixed vegetables are convenient but will release more water and require higher heat and faster cooking.
Aromatics & Seasonings:
- 2 cloves garlic, minced; 1 tbsp (6 g) fresh ginger, minced; 2 scallions, sliced.
- 15 ml (1 tbsp) sesame oil for finishing — intense flavor; leave out to reduce nuttiness.
Sauce:
- 60 ml (1/4 cup) low-sodium soy sauce.
- 30 ml (2 tbsp) rice vinegar.
- 15 g (1 tbsp) oyster sauce (optional) — adds umami; omit for vegetarian and increase soy to compensate.
- 10 g (1 tbsp) sugar.
- 120 ml (1/2 cup) low-sodium chicken or vegetable stock (or water).
- 15 g (1 tbsp) cornstarch mixed with 30 ml (2 tbsp) cold water to make a slurry.
- Salt/freshly ground black pepper to taste.
Oils:
- 30 ml (2 tbsp) neutral oil (canola, vegetable, or peanut) for high-heat searing.
- Brand note: Use Diamond Crystal kosher salt if you rely on kosher measurement volumes — if using Morton, use roughly half as much because it’s denser.

Essential Equipment

30–36 cm (12–14 inch) wok or large sauté pan — a wok’s sloped sides make tossing easy; a large skillet works as a substitute.
Heatproof spatula or wooden spoon for stirring.
Sharp chef’s knife and cutting board.
Small bowl for the cornstarch slurry and another for the sauce.
Instant-read thermometer (optional) to check protein doneness: target 74°C (165°F) for chicken.
If you don’t have a wok, use a heavy-bottomed skillet and cook in slightly smaller batches to mimic wok heat.

Step-by-Step Instructions

Prep time 15 minutes · Cook time 10 minutes · Inactive time None · Total time 25 minutes · Serves 4

Step 1: Make the sauce and slurry

Combine 60 ml (1/4 cup) low-sodium soy sauce, 30 ml (2 tbsp) rice vinegar, 15 g (1 tbsp) oyster sauce, 10 g (1 tbsp) sugar, and 120 ml (1/2 cup) stock in a bowl. Mix 15 g (1 tbsp) cornstarch with 30 ml (2 tbsp) cold water in a separate bowl. Set both aside. This keeps the sauce ready to finish quickly.

Step 2: Prep protein and vegetables

Thinly slice 450 g (1 lb) chicken thighs against the grain and pat dry; season lightly with salt and pepper. Cut all vegetables into uniform, bite-sized pieces so they cook evenly. Uniform size ensures consistent timing: carrots and celery should be thin so they become tender-crisp in 2–3 minutes.

Step 3: Brown the protein

Heat 15 ml (1 tbsp) neutral oil in the wok over high heat until shimmering, about 1–2 minutes. Add half the protein in a single layer; sear without moving for 45–60 seconds, then stir and cook for another 30–60 seconds until lightly browned and nearly cooked through (internal temp ~65°C / 150°F). Remove and repeat with remaining protein. Do not crowd the pan — crowding steams the meat.

Step 4: Cook aromatics and firmer vegetables

Add 15 ml (1 tbsp) oil to the hot wok. Sauté 2 cloves minced garlic and 1 tbsp minced ginger for 20–30 seconds until fragrant. Add carrots and celery and stir-fry for 2–3 minutes until the edges begin to soften and become fragrant.

Step 5: Add softer vegetables

Stir in 1 medium sliced onion and 150 g (1 cup) bell peppers and cook for 1–2 minutes until onions are translucent. Toss frequently so the vegetables stay crisp and not soggy.

Step 6: Return protein and finish with sauce

Return the browned protein to the wok. Pour in the prepared sauce and bring to a simmer, about 30–45 seconds. Stir in the cornstarch slurry; stir constantly for 20–30 seconds until the sauce thickens and turns glossy. Add 150 g (2 cups) bean sprouts and 2 sliced scallions, toss once, and remove from heat immediately. Taste and adjust: add a pinch of salt or 5–10 ml (1 tsp) more rice vinegar for brightness.

Step 7: Finish with oil and serve

Drizzle 15 ml (1 tbsp) sesame oil over the finished dish and toss. Serve hot over steamed rice or noodles. Expect the total cooking time in the wok to be about 6–8 minutes once everything is prepped.

Expert Tips & Pro Techniques

Common mistake: overcrowding the pan leads to steaming. Cook in small batches to ensure color and caramelization.
Make-ahead: Slice proteins and vegetables up to 24 hours ahead and store in separate airtight containers. Keep vegetables dry and refrigerated.
Professional technique for home cooks: Preheat the pan until it’s smoking hot, then add oil and ingredients. High heat creates the signature wok “breath” (wok hei) even on home stoves.
Cornstarch slurry timing: Always add the slurry at the end and stir immediately — adding too early can leave raw starch flavor.
Texture tip: Add bean sprouts and scallions last (in the final 30 seconds) so they stay crunchy.
Salt management: Use low-sodium soy to control salt. Taste at the end before adding any extra salt.
Leftover reuse: Shallow-fry leftover chop suey briefly in a hot pan to revive texture before serving.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Vegetables will soften over time.
Freezer: Not recommended for best texture — frozen then thawed chop suey becomes watery. If necessary, freeze for up to 1 month in a freezer-safe container; expect texture loss.
Reheating: Reheat in a skillet over medium-high heat for 3–4 minutes until hot through. Add a splash (15–30 ml / 1–2 tbsp) of water or stock to loosen the sauce if it’s thickened. Avoid microwaving if you want to preserve vegetable crunch.

Variations & Substitutions

Vegetarian Chop Suey: Replace meat with 450 g (1 lb) firm tofu, pressed and cubed. Use vegetable stock and 15 ml (1 tbsp) hoisin or more soy for depth. Toss tofu in 1 tsp cornstarch before frying for a crisp exterior. Cook time increases by about 2 minutes for browning.
Beef Chop Suey: Use 450 g (1 lb) flank steak, thinly sliced across the grain. Marinate 10 minutes in 15 ml (1 tbsp) soy and 1 tsp cornstarch for tenderness. Sear 45–60 seconds per batch.
Gluten-free: Use tamari instead of soy sauce and substitute oyster sauce with gluten-free mushroom sauce. Cornstarch is already gluten-free; no changes to thickening.
Low-sodium: Use low-sodium soy and reduce added salt. Increase acidity (a splash more rice vinegar) and aromatics to compensate for reduced saltiness.
Noodle bowl: Serve over 225–300 g (8–10 oz) cooked Chinese egg noodles or rice noodles. Toss noodles in the pan with the finished chop suey for 30–45 seconds to marry flavors.

Serving Suggestions & Pairings

Serve with steamed jasmine rice and a drizzle of chili oil for heat. Pair with our lighter sides like Chinese coconut pudding for a simple dessert.
For a vegetable-forward meal, add a side of blanched bok choy or quick cucumber salad.
Beverage pairing: light lager, jasmine tea, or a crisp Riesling complements the sauce.
Garnish ideas: toasted sesame seeds, extra sliced scallions, or a squeeze of lime for brightness. For a composed salad course, see the crunchy textures in the Famous Scala Chopped Salad for inspiration.

Nutrition Information

Per serving (serving size: about 1 1/4 cups; recipe makes 4 servings)

Calories: 330 kcal
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 620 mg
Total Carbohydrates: 22 g
Dietary Fiber: 4 g
Sugars: 8 g
Protein: 31 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chop suey turn out soggy?
A: Most likely you overcrowded the pan or cooked at too low a heat. Cook in batches and use high heat so vegetables sear quickly and keep texture.

Q: Can I make this without eggs?
A: Yes. This recipe does not require eggs. If a recipe variation calls for egg, you can omit it without affecting the main sauce.

Q: Can I double this recipe?
A: You can, but use a larger wok or cook in two batches. Doubling in a single pan often leads to steaming instead of stir-frying.

Q: Can I prepare this the night before?
A: You can slice and store ingredients the night before. Cooked chop suey is best the day of but can be refrigerated for up to 3 days.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Vegetables become softer each day.

Q: What can I substitute for oyster sauce?
A: For vegetarian options, use mushroom sauce or extra soy sauce with a pinch of sugar to mimic sweetness and umami.

Q: How can I thicken the sauce if it’s too thin?
A: Mix another small cornstarch slurry (5 g cornstarch + 15 ml cold water) and add a teaspoon at a time, stirring quickly until the sauce reaches the desired gloss.

Conclusion

If you want to see a local take on the classic dish, check out this long-running neighborhood spot at China Chop Suey in Oak Park for inspiration and history. For another home-style version you can compare techniques with, see the Chinese Chop Suey Recipe – Right at Home which offers a slightly different approach to vegetables and sauce balance.