This simple Old Fashioned Chop Suey recipe is popular Chinese stir fry dish that comes in savory sauce and served either with rice or noodles. This dish contains chicken, onions, cabbage and mung beans  (bean sprouts) and is ready in no time.

Wanting another similar recipe? Try my Chinese Chicken Cabbage Stir Fry

WHY YOU WILL LOVE THIS RECIPE

It tastes just like take-out and is ready in less than 30 minutes. I call this old fashioned chop suey because the sauce is the same as what you would find in a take-out dish. However, the only difference here is no MSG and a few less vegetables than the average chop suey recipe.

I have omitted the mushrooms and celery as I prefer it this way. But kept the cabbage, carrots and mung beans. You can always add chopped mushrooms and celery if you wish.

WHAT IS CHOP SUEY

Chop suey is one of the most popular Chinese – North American dishes that originated in China. It is a versatile dish that contains a least 4 staple ingredients. That of chopped onions, cabbage, bean sprouts and carrots. It comes in a thick savory sauce and served either with rice or noodles.

Chop Suey Ingredients

Chop Suey is a versatile dish that always has some main ingredients to it such as, onions, cabbage, bean sprouts and carrots. You can also add more vegetables such as celery, bell peppers, mushrooms.

You can put just about any Chinese vegetables that you have on hand into chop suey!

WHAT TYPE OF PROTIEN FOR CHOP SUEY

• Chicken
• Shrimp
• Pork
• Beef
• Tofu

CHOP SUEY SAUCE

It is thickened with corn starch and has a mixture of other Chinese ingredients such as

• Corn starch
• Hot water
• Oyster sauce
• Shaoxing wine
• Soya sauce
• Pepper

HOW TO COOK BEAN SPROUTS CHINESE STYLE

• Start by slicing or dicing the chicken to marinade. Add all Chicken marinade ingredients as seen in the recipe card below and marinade while you are preparing the vegetables.

• Next, prepare the sauce for cooking the vegetables

• Add 2 tbsp of vegetable oil to a hot wok and cook the chicken, remove and set aside
• Add in the garlic and sauté for a min till fragrant then set aside.
• Back in the wok add the vegetables, leaving the mung beans out and toss in the sauce
• Toss to coat then add back in the chicken and cook till the vegetables are near soft
• Toss in the mung beans and cook all together till the mung beans are transparent
• Enjoy with white rice!

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