Chop Suey
Chop Suey is a stir fry of shrimp, pork, and chicken with cauliflower, baby corn, snow peas, bell peppers, and cabbage in a light soy and oyster sauce. Boiled quail eggs go in at the end with a cornstarch slurry.
Servings: 4 people
Calories: 253kcal
Cost: $
Equipment
- Wok A large skillet works if a wok is not available.
- Small saucepan For boiling the quail eggs.
- Small bowl For diluting the cornstarch in water.
Ingredients
- 7 pieces shrimp cleaned and deveined
- 3 ounces pork sliced
- 3 ounces boneless chicken breast sliced
- 1 1/2 cups cauliflower florets
- 1 carrot sliced crosswise into thin pieces
- 15 pieces snow peas
- 8 pieces fresh baby corn halved
- 1 red bell pepper sliced into squares
- 1 green bell pepper sliced into squares
- 1 1/2 cups cabbage chopped
- 12 pieces quail eggs boiled and peeled
- 1 yellow onion sliced
- 4 cloves garlic crushed
- 1/4 cup soy sauce
- 1 1/2 tablespoons oyster sauce
- 3/4 cup water
- 1 tablespoon cornstarch diluted in 1/2 cup water
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a wok or large pan.3 tablespoons cooking oil
- Pan fry the shrimp for 1 minute per side. Remove the shrimp from the wok and set aside.7 pieces shrimp
- Sauté the onion until it starts to soften. Add the garlic and continue sauteing until fragrant.1 yellow onion, 4 cloves garlic
- Add the pork and chicken. Stir fry until the meat turns light brown.3 ounces pork, 3 ounces boneless chicken breast
- Pour in the soy sauce and oyster sauce. Stir until the meat is well coated.1/4 cup soy sauce, 1 1/2 tablespoons oyster sauce
- Pour in 3/4 cup water and let it boil. Cover the wok and cook over medium heat for 10 minutes.3/4 cup water
- Add the cauliflower and halved fresh baby corn. Stir and cook for 2 minutes.1 1/2 cups cauliflower florets, 8 pieces fresh baby corn
- Add the carrot, red and green bell peppers, snow peas, and cabbage. Toss everything together. Cover and cook for 3 to 4 minutes.1 carrot, 1 red bell pepper, 1 green bell pepper, 15 pieces snow peas, 1 1/2 cups cabbage
- Return the pan fried shrimp to the wok. Add the ground black pepper and toss.7 pieces shrimp, 1/4 teaspoon ground black pepper
- Add the boiled quail eggs and the cornstarch mixture. Gently toss until the sauce thickens and coats the ingredients.12 pieces quail eggs, 1 tablespoon cornstarch
- Transfer the Chop Suey to a serving plate.
- Serve hot with rice. Share and enjoy!
Video
Notes
Wok heat – Bring the wok to full heat before the oil goes in so the vegetables sear instead of steam. A home burner recovers slowly, so cook in one batch only if your pan is wide enough to keep everything in a single layer.
Quail egg prep – Boil the quail eggs for 4 minutes, then transfer them to cold water for a minute before peeling. The shells slip off in one piece and the yolks stay tender through the final toss.
Ingredient sourcing – Canned baby corn works when fresh is unavailable. Drain and rinse it, then add it with the bell peppers instead of the cauliflower since it is already tender.
Scaling – Doubling the recipe calls for two separate batches in the same wok. A doubled load drops the pan temperature and releases too much liquid from the vegetables.
Storage – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan for 2 to 3 minutes rather than the microwave to keep the vegetables crisp.
Nutrition
Serving: 4g | Calories: 253kcal | Carbohydrates: 16g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 54mg | Sodium: 1068mg | Potassium: 564mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3687IU | Vitamin C: 96mg | Calcium: 55mg | Iron: 2mg