I don’t know if what I love most about this dish, besides how easy it is to make, is the freedom you have to experiment with it in the wok.
I love cooking in a wok because it truly enhances the flavors of each ingredient, and you keep adding things, and it becomes a hearty and delicious dish.
The aromas, flavors, and colors of the vegetables and meats remain intact, and since everything cooks incredibly fast, there’s virtually no chance of burning or overcooking the vegetables—not at all! Having a wok is definitely worth it, and you can get more out of it than you think.
This is my recipe for chop suey, a traditional Chinese dish that literally means “mixed pieces.” As long as you have a variety of vegetables (any kind will do), some meat (or you can make it vegetarian), and a little bean sprouting, onion, and garlic, you’re all set! Now, to add more depth of flavor, ginger will make a world of difference. Give it a try!
Chop Suey Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breast, cut into cubes | 1 |
| Soybean sprouts or germ | two or three bunches |
| Large carrots, peeled and diced | 2 |
| Celery, chopped into cubes | two or three bunches |
| Onion, chopped | half |
| Garlic, chopped | 1 or 2 cloves |
| Fresh ginger, peeled and chopped | a good‑sized piece |
| Green pepper, chopped | half |
| White cabbage, sliced | ¼ |
| Soy sauce | to taste |
| Sesame oil | to taste |
| Vegetable oil | as needed |
| Pepper | to taste |
| Sesame seeds | 4 or 5 spoonfuls |
Instructions
- Before turning on the wok, all the ingredients must be chopped.
- Heat the wok over medium to medium‑high heat and add about 4 tablespoons of vegetable oil and 2 tablespoons of sesame oil. As soon as the oil starts to heat up, add the chopped onion, garlic, and ginger. Fry, stirring constantly with a long wooden spoon.
- Gradually add the vegetables, starting with the hardest ones (carrots and celery, bell pepper, and leave the cabbage and bean sprouts for last). Fry, stirring constantly.
- After about 7 minutes, push the vegetables to the sides of the wok to make a well in the center. Add a drizzle of extra vegetable oil and the cubed chicken. Season the chicken with a little pepper and let it brown before turning it over. Once browned, turn it over and begin tossing it with the vegetables until everything is well combined.
- Season with soy sauce to taste, add the sesame seeds and serve immediately with steamed white rice.
Recipe Notes
- If you don’t have a wok, use a deep, wide Teflon pot and remember not to heat it above medium heat.
- You can use practically any vegetable: chayotes, squash, peppers of all colors, eggplants, green beans… although potatoes don’t go very well.
- Sesame oil gives it a special flavor. You can find it in Asian food stores or in the Asian aisle of the supermarket.
Nutrition Facts
| Nutrition | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 380 kcal | 19% |
| Total Fat | 12 g | 15% |
| Saturated Fat | 2 g | 10% |
| Trans Fat | 0 g | |
| Cholesterol | 55 mg | 18% |
| Sodium | 720 mg | 31% |
| Total Carbohydrate | 46 g | 17% |
| Dietary Fiber | 4 g | 14% |
| Total Sugars | 8 g | |
| Protein | 24 g | 48% |
| Calcium | 70 mg | 5% |
| Iron | 2.5 mg | 14% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with protein choice, vegetable mix, sauce ingredients, and rice portion.