Saucy Chop Suey

I had a love and hate relationship with Chop Suey.

It’s not because I didn’t like it. In fact, I love it. However, I didn’t know how to cook it right. It’s either I overcook the veggies or there’s something missing in the ingredients.

Chop Suey is a stir-fried dish that is made up of different kinds of veggies. It can be vegan or you can add your choice of meat. When it comes to the meat, I love it with only chicken livers and also quail eggs. It can be cooked with just little sauce but I love mine saucy. I love it when the rice soaks up all that sauce. So good!!

This dish doesn’t take a lot of time to make. You can even slice the veggies ahead of time and also prepare the sauce – let’s say before going to work. All you have to do when you arrive home is cook. At least that’s what I do, and it helps a lot.

NOTES ON CHOP SUEY:

• If you don’t like saucy Chop Suey, you can half the sauce recipe and then adjust as per your liking.
• You can add more vegetable or meat if you want.
• This recipe can be veganized – just omit the chicken livers and eggs, and replace the oyster sauce with “vegan oyster sauce”.
• The veggies can be sliced ahead.

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I am sharing this at Happiness is Homemade | What’s for Dinner? Sunday Link up #370 | Fiesta Friday #439 | WEEKEND POTLUCK #537 | Lou Lou Girls Fabulous Party 433 |

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Chop Suey

Stir-fried veggies with a delicious sauce that pairs perfectly with rice. It’s so good and doesn’t take a lot of time to prepare.

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Jhuls @ The Not So Creative Cook

Ingredients

For the sauce:

• 2 tsp vegetable stock powder or 1 vegetable cube
• ½ cup warm water
• 1 cup room temperature water
• 1 tsp white sugar
• 2 tbsp oyster sauce
• 2 tbsp soy sauce

For the slurry:

• 2 tbsp water
• 2 tbsp cornstarch

Others:

• Cooking oil
• 1 onion chopped
• 4 cloves garlic chopped
• 2 cups broccoli florets
• 1 carrot sliced
• 1 cup napa cabbage sliced
• 1 cup bokchoi sliced
• 1/3 cup red bell pepper sliced
• 6 young corn cut as per your liking
• 250 g chicken livers
• Quail eggs boiled
• Salt & pepper to taste

Instructions

For the sauce:

1. In a bowl, add vegetable stock powder and warm water. Mix until powder is dissolved. Add the rest of the ingredients for the sauce and mix. Set aside until ready to use.

For the slurry:

1. Add water and cornstarch in a bowl and mix. Set aside until ready to use.

For the Chop Suey:

1. In a pan over medium-high heat, add cooking oil. Add broccoli and carrots; cook for about 2 minutes or until broccoli turns bright green. Remove from the pan and set aside.
2. Add more cooking oil to the pan. Sauté garlic and onion until soft.
3. Next, add fresh chicken livers and cook for 7 minutes.

4. When chicken livers are cooked, add young corn, bell pepper, napa cabbage and bokchoi. Cook for 2 minutes.

5. Put back the broccoli and carrots to the pan along with the sauce and slurry. If you are using quail eggs, add them at this point.

6. Let it simmer until sauce is thick. Season with salt & pepper to taste.

Recipe Notes

• If you don’t like saucy Chop Suey, you can half the sauce recipe and then adjust as per your liking.
• You can add more vegetable or meat if you want.
• This recipe can be veganized – just omit the chicken livers and eggs, and replace the oyster sauce with “vegan oyster sauce”.
• The veggies can be sliced ahead.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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