Craving a quick, comforting dinner that’s packed with flavor? You’re in luck! Chop suey is the ultimate versatile dish, perfect for busy weeknights or cozy weekends. From classic takes to creative twists, we’ve gathered 19 delicious recipes that will satisfy every palate. Get ready to discover your new favorite meal—let’s dive into these mouthwatering options!
Classic Chicken Chop Suey
Let’s dive into a comforting, stir-fried classic that’s surprisingly simple to master at home. This dish brings together tender chicken and crisp vegetables in a savory sauce, perfect for a quick weeknight dinner. Follow each step carefully for the best results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breast – 1 lb
– Soy sauce – ¼ cup
– Cornstarch – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Onion – 1 medium
– Celery – 2 stalks
– Carrot – 1 large
– Chicken broth – 1 cup
– Sugar – 1 tsp
– Salt – ½ tsp
Instructions
1. Cut the chicken breast into thin, 1-inch strips.
2. In a bowl, combine the chicken strips with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch; mix until evenly coated and let marinate for 10 minutes.
3. While the chicken marinates, mince the garlic and ginger, then slice the onion, celery, and carrot into thin, uniform pieces to ensure even cooking.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
5. Add the marinated chicken to the hot skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned on all sides; remove the chicken from the skillet and set aside.
6. In the same skillet, add the remaining 1 tablespoon of vegetable oil, then add the minced garlic and ginger, stirring for 30 seconds until fragrant to avoid burning.
7. Add the sliced onion, celery, and carrot to the skillet and stir-fry for 3-4 minutes until the vegetables are tender-crisp but still vibrant in color.
8. In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, chicken broth, sugar, and salt until smooth to prevent lumps in the sauce.
9. Pour the sauce mixture into the skillet with the vegetables, stirring constantly, and bring to a simmer over medium heat for 2-3 minutes until the sauce thickens and becomes glossy.
10. Return the cooked chicken to the skillet, stirring to coat everything evenly in the sauce, and heat for an additional 1-2 minutes until warmed through.
11. Remove from heat and serve immediately. Here’s how it turns out: the chicken stays juicy while the vegetables retain a satisfying crunch, all enveloped in a rich, umami-packed sauce. For a creative twist, serve it over steamed rice or noodles, or add a sprinkle of sesame seeds for extra texture and flavor.
Vegetable Chop Suey Stir-Fry
Often overlooked in favor of flashier stir-fries, vegetable chop suey is a humble yet satisfying dish that comes together quickly with minimal ingredients. Our simplified version focuses on fresh vegetables and a savory sauce, perfect for a weeknight meal. Let’s walk through each step methodically, so even beginners can achieve a crisp, flavorful result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, minced
– Onion – 1 medium, sliced
– Bell pepper – 1 large, sliced
– Carrot – 1 large, julienned
– Broccoli – 2 cups, florets
– Soy sauce – ¼ cup
– Cornstarch – 1 tbsp
– Water – ½ cup
– Salt – ½ tsp
Instructions
1. Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add minced garlic and ginger to the hot oil, stirring constantly for 30 seconds until fragrant to avoid burning.
3. Add sliced onion to the wok, stirring for 2 minutes until it becomes translucent and slightly softened.
4. Add sliced bell pepper, julienned carrot, and broccoli florets to the wok, stirring to combine with the onion mixture.
5. Cook the vegetables for 4–5 minutes, stirring occasionally, until they are crisp-tender and bright in color.
6. In a small bowl, whisk together soy sauce, cornstarch, water, and salt until the cornstarch is fully dissolved with no lumps.
7. Pour the sauce mixture over the vegetables in the wok, stirring immediately to coat everything evenly.
8. Continue cooking for 2–3 minutes, stirring frequently, until the sauce thickens and coats the vegetables in a glossy layer.
9. Remove the wok from the heat and let it sit for 1 minute to allow the flavors to meld before serving.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
Allowing the dish to rest briefly enhances its savory depth, with the vegetables retaining a pleasant crunch against the silky sauce. For a creative twist, serve it over crispy fried noodles or alongside steamed jasmine rice to soak up every last drop.
Beef Chop Suey with Mushrooms
Often overlooked in favor of flashier stir-fries, this comforting dish brings together tender beef and earthy mushrooms in a savory sauce that’s surprisingly simple to master. Let’s walk through each step together to ensure your chop suey turns out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Beef sirloin – 1 lb
– Soy sauce – ¼ cup
– Cornstarch – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Cremini mushrooms – 8 oz
– Beef broth – 1 cup
– Sugar – 1 tsp
Instructions
1. Slice the beef sirloin into thin, ¼-inch strips against the grain for maximum tenderness.
2. In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch, mixing until each piece is evenly coated. Let it marinate for 10 minutes at room temperature.
3. While the beef marinates, mince the garlic cloves and slice the cremini mushrooms into ¼-inch pieces.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the marinated beef to the hot skillet in a single layer, cooking without stirring for 2 minutes to allow a sear to form, then stir and cook for another 2 minutes until browned. Transfer the beef to a clean plate.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet. Sauté the minced garlic for 30 seconds until fragrant, then add the sliced mushrooms, cooking for 4–5 minutes until they release their liquid and soften.
7. In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, beef broth, sugar, and the remaining 1 tablespoon of cornstarch until smooth to create the sauce.
8. Pour the sauce mixture into the skillet with the mushrooms, stirring constantly. Cook for 2–3 minutes until the sauce thickens and becomes glossy.
9. Return the cooked beef to the skillet, stirring to coat it evenly with the sauce. Heat for 1–2 minutes until everything is warmed through.
Perfectly balanced, this chop suey features tender beef in a glossy, umami-rich sauce with meaty mushrooms. Serve it over steamed rice for a classic meal, or spoon it into lettuce cups for a lighter, crunchy twist that highlights the savory flavors.
Shrimp and Bamboo Shoot Chop Suey
Kick off your weeknight dinner with this streamlined Shrimp and Bamboo Shoot Chop Suey, a classic stir-fry that comes together with minimal prep and maximum flavor. Keeping things simple, we’ll focus on fresh ingredients and clear techniques to ensure a delicious result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, minced
– Large shrimp – 1 lb, peeled and deveined
– Canned bamboo shoots – 1 cup, drained
– Soy sauce – ¼ cup
– Chicken broth – ½ cup
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Green onions – 2, sliced
Instructions
1. Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn them.
3. Tip: Pat the shrimp dry with paper towels before cooking to ensure they sear properly instead of steaming.
4. Increase the heat to high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
5. Remove the shrimp from the wok and set aside on a plate.
6. Add the drained bamboo shoots to the wok and stir-fry for 2 minutes to heat through.
7. Tip: Use a slotted spoon to remove the bamboo shoots if excess liquid accumulates, keeping the stir-fry crisp.
8. In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, and water until smooth.
9. Pour the sauce mixture into the wok with the bamboo shoots and bring to a boil, stirring constantly for 1 minute until thickened.
10. Return the cooked shrimp to the wok and toss to coat evenly in the sauce for 30 seconds.
11. Tip: Stir in the sliced green onions just before serving to maintain their bright color and fresh crunch.
12. Remove from heat and serve immediately.
Just out of the wok, this dish offers tender shrimp and crisp bamboo shoots coated in a savory, glossy sauce. The texture balances soft and crunchy elements perfectly, while the umami-rich flavors shine through with a hint of ginger. For a creative twist, serve it over steamed jasmine rice or alongside crunchy lettuce cups for a hands-on meal.
Pork Chop Suey with Baby Corn
Ever find yourself craving something savory and satisfying but short on time? Pork Chop Suey with Baby Corn is your answer—a quick, one-pan wonder that delivers big flavor with minimal fuss. Let’s walk through it step by step, so you can whip up a comforting meal even on your busiest weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pork tenderloin – 1 lb
– Soy sauce – ¼ cup
– Cornstarch – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Baby corn – 1 can (15 oz)
– Chicken broth – 1 cup
– Sugar – 1 tsp
Instructions
1. Cut the pork tenderloin into thin strips, about ¼-inch thick.
2. In a bowl, combine the pork strips with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch, mixing until evenly coated.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the pork strips to the skillet in a single layer, cooking for 3–4 minutes until browned on all sides, then remove and set aside.
5. Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure proper browning and avoid steaming the meat.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
7. Mince the garlic and ginger, then add them to the skillet, stirring for 30 seconds until fragrant.
8. Drain the baby corn and add it to the skillet, cooking for 2 minutes to lightly brown.
9. In a small bowl, whisk together the remaining soy sauce, chicken broth, sugar, and remaining 1 tablespoon of cornstarch until smooth.
10. Pour the sauce mixture into the skillet, stirring constantly until it thickens and bubbles, about 2–3 minutes.
11. Tip: Whisk the cornstarch thoroughly to prevent lumps in the sauce for a silky texture.
12. Return the cooked pork to the skillet, stirring to coat everything evenly, and simmer for 2 minutes to heat through.
13. Tip: Taste the sauce before adding the pork back—if it’s too salty, balance it with a splash of water or more broth.
14. Remove from heat and let it sit for 1 minute to allow the flavors to meld.
From the tender pork to the crisp baby corn, this dish offers a delightful contrast in textures with a savory-sweet sauce that clings perfectly. For a creative twist, serve it over steamed rice or noodles, or add a sprinkle of sesame seeds for extra crunch—it’s versatile enough to become a weeknight staple in no time.
Spicy Tofu Chop Suey
Let’s tackle a weeknight-friendly vegetarian dish that packs both protein and punch—Spicy Tofu Chop Suey. This one-pan wonder combines crispy tofu with vibrant vegetables in a savory, slightly fiery sauce, perfect for those evenings when you crave something hearty yet healthy without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Firm tofu – 14 oz
– Soy sauce – ¼ cup
– Cornstarch – 2 tbsp
– Vegetable oil – 3 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Red bell pepper – 1, sliced
– Carrot – 1, julienned
– Snow peas – 1 cup
– Sriracha sauce – 1 tbsp
– Vegetable broth – 1 cup
– Green onions – 2, chopped
Instructions
1. Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
2. In a bowl, toss the tofu cubes with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the tofu to the skillet in a single layer and cook for 4–5 minutes per side until golden brown and crispy, flipping once.
5. Remove the tofu from the skillet and set it aside on a plate.
6. Add the remaining 1 tbsp vegetable oil to the same skillet over medium heat.
7. Sauté the minced garlic and grated ginger for 1 minute until fragrant, stirring constantly to prevent burning.
8. Add the sliced red bell pepper, julienned carrot, and snow peas to the skillet and stir-fry for 4–5 minutes until the vegetables are tender-crisp.
9. In a small bowl, whisk together the remaining soy sauce, sriracha sauce, vegetable broth, and remaining cornstarch until smooth.
10. Pour the sauce mixture into the skillet with the vegetables and bring it to a simmer over medium heat, stirring occasionally.
11. Cook the sauce for 2–3 minutes until it thickens slightly and becomes glossy.
12. Return the cooked tofu to the skillet and toss everything together gently to coat in the sauce.
13. Remove the skillet from the heat and stir in the chopped green onions.
Now, enjoy this Spicy Tofu Chop Suey hot from the skillet. Notice how the crispy tofu soaks up the savory sauce while the vegetables retain a satisfying crunch, creating a balanced texture with a kick of heat from the sriracha. For a creative twist, serve it over steamed rice or quinoa, or add a squeeze of lime for extra brightness to complement the spicy notes.
Cashew Nut Chop Suey Delight
Cashew Nut Chop Suey Delight brings the vibrant flavors of stir-fry to your kitchen with a satisfying crunch. Combining tender vegetables, savory sauce, and buttery cashews, this dish comes together quickly for a weeknight meal that feels special. Follow these steps to create a balanced plate that’s both nutritious and delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Onion – 1 medium, sliced
– Bell pepper – 1 large, sliced
– Carrot – 1 large, julienned
– Broccoli – 2 cups, florets
– Soy sauce – ¼ cup
– Oyster sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Water – ½ cup
– Cashews – 1 cup, raw
Instructions
1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water until smooth, then set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add garlic and ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
4. Add onion, bell pepper, carrot, and broccoli, stirring frequently for 5–7 minutes until vegetables are tender-crisp.
5. Pour the sauce mixture into the wok, stirring to coat the vegetables evenly.
6. Cook for 2–3 minutes until the sauce thickens and bubbles, coating the vegetables completely.
7. Add cashews, stirring for 1 minute to warm them through and incorporate.
8. Remove from heat and serve immediately.
Keep this dish vibrant by serving it hot over steamed rice or noodles. The cashews add a delightful crunch that contrasts with the tender vegetables, while the savory sauce ties everything together with a rich, umami flavor. For a creative twist, try it wrapped in lettuce cups for a lighter, hands-on meal.
Slow-Cooked Turkey Chop Suey
Just when you think you’ve tried every cozy slow-cooker meal, this turkey chop suey comes along to surprise you. It’s a simple, hands-off dinner that transforms basic ingredients into a savory, satisfying dish perfect for a busy weeknight. Let’s walk through each step together so you can enjoy it tonight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Ground turkey – 1 lb
– Soy sauce – ¼ cup
– Chicken broth – 1 cup
– Cornstarch – 2 tbsp
– Frozen mixed vegetables – 2 cups
– Cooked rice – 4 cups
Instructions
1. Brown 1 lb of ground turkey in a skillet over medium-high heat for 5–7 minutes, breaking it into small pieces with a spoon until no pink remains.
2. Transfer the browned turkey to a 6-quart slow cooker.
3. Pour ¼ cup of soy sauce and 1 cup of chicken broth into the slow cooker with the turkey.
4. In a small bowl, whisk 2 tbsp of cornstarch with 2 tbsp of cold water until smooth to create a slurry.
5. Stir the cornstarch slurry into the slow cooker mixture until well combined.
6. Add 2 cups of frozen mixed vegetables to the slow cooker and stir gently.
7. Cover the slow cooker and cook on low heat for 4 hours, avoiding opening the lid to maintain temperature.
8. After 4 hours, check that the sauce has thickened to a gravy-like consistency; if it’s too thin, cook for an additional 15 minutes.
9. Serve the turkey chop suey hot over 1 cup of cooked rice per portion.
During cooking, the sauce thickens into a rich, glossy coating that clings to the tender turkey and crisp-tender vegetables. For a fun twist, try spooning it into lettuce cups or topping it with a sprinkle of sesame seeds for extra crunch.
Seafood Mixed Chop Suey
Crafting a vibrant seafood chop suey at home is simpler than you might think, and this methodical recipe will guide you through each step with confidence. Combining tender shrimp, scallops, and a colorful vegetable medley, this dish comes together in under 30 minutes for a satisfying weeknight meal. Let’s start by gathering your ingredients and prepping your workspace.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Shrimp – ½ lb
– Scallops – ½ lb
– Vegetable oil – 2 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tbsp, minced
– Soy sauce – 3 tbsp
– Chicken broth – 1 cup
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Frozen mixed vegetables – 2 cups
Instructions
1. Pat the shrimp and scallops dry with paper towels to ensure they sear properly instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp and scallops to the skillet in a single layer and cook for 2 minutes per side until opaque and lightly browned.
4. Transfer the seafood to a clean plate and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the same skillet and heat for 30 seconds.
6. Stir in the minced garlic and ginger and cook for 1 minute until fragrant, being careful not to burn them.
7. Pour in the soy sauce and chicken broth, then bring the mixture to a simmer over medium heat.
8. In a small bowl, whisk the cornstarch and water together until smooth to create a slurry for thickening.
9. Slowly drizzle the cornstarch slurry into the simmering sauce while stirring constantly to prevent lumps.
10. Cook the sauce for 2 minutes until it thickens to a gravy-like consistency that coats the back of a spoon.
11. Add the frozen mixed vegetables to the skillet and stir to coat them evenly with the sauce.
12. Cook the vegetables for 3–4 minutes until they are heated through and tender-crisp.
13. Return the cooked shrimp and scallops to the skillet and gently toss everything together for 1 minute to reheat.
14. Remove the skillet from the heat immediately to avoid overcooking the seafood.
Enjoy this chop suey while it’s hot, as the tender seafood pairs beautifully with the crisp vegetables in a savory, umami-rich sauce. For a creative twist, serve it over steamed rice or noodles, or add a sprinkle of sesame seeds for extra texture.
Ginger Garlic Veggie Chop Suey
Ginger Garlic Veggie Chop Suey is a vibrant stir-fry that comes together quickly for a satisfying weeknight meal. Get ready to chop, stir, and enjoy this flavorful dish in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, minced
– Onion – 1 medium, sliced
– Bell pepper – 1, sliced
– Carrot – 1, julienned
– Broccoli florets – 2 cups
– Soy sauce – ¼ cup
– Cornstarch – 1 tbsp
– Water – ½ cup
– Cooked rice – 4 cups
Instructions
1. Whisk together soy sauce, cornstarch, and water in a small bowl until smooth, then set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn them.
4. Add sliced onion to the wok and stir-fry for 2 minutes until it begins to soften.
5. Add sliced bell pepper, julienned carrot, and broccoli florets, then stir-fry for 4 minutes until vegetables are crisp-tender.
6. Pour the soy sauce mixture into the wok and stir continuously for 2 minutes until the sauce thickens and coats the vegetables evenly.
7. Remove the wok from heat immediately to prevent overcooking.
8. Serve the Ginger Garlic Veggie Chop Suey hot over cooked rice.
Vibrant and saucy, this chop suey offers a satisfying crunch from the fresh vegetables balanced by the savory, slightly thickened sauce. For a creative twist, try serving it over quinoa or noodles, or add tofu for extra protein.
Sesame Oil Asian Chop Suey
Diving into the world of Asian-inspired comfort food, this Sesame Oil Asian Chop Suey brings vibrant flavors to your table with minimal effort. It’s a versatile stir-fry that’s perfect for a quick weeknight dinner, combining crisp vegetables and savory sauce in one pan. Let’s walk through each step together to ensure delicious results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Sesame oil – 2 tbsp
– Chicken breast – 1 lb, cut into 1-inch cubes
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Carrots – 2, sliced into thin rounds
– Bell pepper – 1, sliced into strips
– Snow peas – 1 cup
– Soy sauce – ¼ cup
– Cornstarch – 1 tbsp
– Water – ½ cup
Instructions
1. Heat 1 tbsp of sesame oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the chicken cubes and cook for 5–7 minutes, stirring occasionally, until they turn golden brown and reach an internal temperature of 165°F.
3. Tip: Use a meat thermometer to check doneness, avoiding overcooking for tender chicken.
4. Remove the chicken from the wok and set it aside on a plate.
5. Add the remaining 1 tbsp of sesame oil to the wok and heat it for 1 minute.
6. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
7. Add the sliced carrots and bell pepper, cooking for 3–4 minutes until they start to soften but remain crisp.
8. Tip: Stir the vegetables frequently to ensure even cooking and vibrant color retention.
9. Add the snow peas and cook for 2 more minutes until they turn bright green.
10. In a small bowl, whisk together the soy sauce, cornstarch, and water until smooth to create a slurry.
11. Pour the slurry into the wok, stirring immediately to coat the vegetables evenly.
12. Return the cooked chicken to the wok, mixing everything together and cooking for 2–3 minutes until the sauce thickens and bubbles.
13. Tip: Let the sauce simmer for a full minute to thicken properly, ensuring it clings to the ingredients without becoming gloopy.
14. Remove the wok from the heat and let it sit for 1 minute before serving.
Aromatic and satisfying, this chop suey boasts a glossy sauce that clings to each tender bite of chicken and crisp vegetable. The sesame oil adds a nutty depth that pairs beautifully with the savory soy notes, making it a crowd-pleaser. For a creative twist, serve it over steamed jasmine rice or alongside crunchy wonton strips for added texture.
Quick and Easy Chop Suey
Dinner just got easier with this simplified chop suey that delivers big flavor without fuss. Designed for busy weeknights, it comes together in one pan using pantry staples you likely already have. Follow these straightforward steps for a satisfying meal in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ground pork – 1 lb
– Soy sauce – ¼ cup
– Chicken broth – 1 cup
– Cornstarch – 2 tbsp
– Water – ¼ cup
– Frozen mixed vegetables – 16 oz bag
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Add ground pork and cook until no pink remains, breaking it into small pieces with a spatula, about 5-7 minutes.
4. Pour in soy sauce and stir to coat the pork evenly, cooking for 1 minute to let the flavors meld.
5. Add chicken broth and bring the mixture to a simmer, about 2 minutes.
6. In a small bowl, whisk cornstarch and water together until completely smooth to create a slurry.
7. Stir the cornstarch slurry into the skillet and cook until the sauce thickens, about 1-2 minutes, stirring constantly.
8. Add the frozen mixed vegetables and cook until heated through, about 3-4 minutes, stirring occasionally.
9. Remove from heat and let rest for 2 minutes before serving to allow the sauce to set slightly.
What you’ll love about this chop suey is its tender pork in a glossy, savory sauce that clings perfectly to the vegetables. The texture balances crisp-tender veggies with juicy meat, making it ideal served over steamed rice or noodles for a complete meal. Try topping it with a sprinkle of sesame seeds or a drizzle of chili oil for an extra kick.
Sweet and Sour Chop Suey
Unfamiliar with chop suey? This classic American-Chinese dish combines tender meat and crisp vegetables in a tangy sauce that’s surprisingly simple to make at home. Let’s walk through each step together to create a balanced, flavorful meal that’s perfect for weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pork tenderloin – 1 lb
– Cornstarch – 2 tbsp
– Vegetable oil – 3 tbsp
– Onion – 1 medium
– Bell pepper – 1 large
– Carrot – 1 large
– Pineapple chunks – 1 cup
– Ketchup – ½ cup
– Rice vinegar – ¼ cup
– Brown sugar – 3 tbsp
– Soy sauce – 2 tbsp
– Water – ½ cup
Instructions
1. Cut the pork tenderloin into ½-inch cubes.
2. Toss the pork cubes with 1 tbsp cornstarch until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the pork to the hot oil and cook for 4–5 minutes, stirring occasionally, until browned on all sides.
5. Remove the pork from the skillet and set it aside on a plate.
6. Slice the onion into thin strips.
7. Dice the bell pepper into 1-inch pieces.
8. Peel and slice the carrot into thin rounds.
9. Heat the remaining 1 tbsp vegetable oil in the same skillet over medium heat.
10. Add the onion, bell pepper, and carrot to the skillet and cook for 5–6 minutes, stirring frequently, until the vegetables are tender-crisp.
11. In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, water, and remaining 1 tbsp cornstarch until smooth.
12. Pour the sauce mixture into the skillet with the vegetables.
13. Bring the sauce to a simmer over medium heat, stirring constantly, and cook for 2–3 minutes until it thickens slightly.
14. Return the cooked pork to the skillet.
15. Add the pineapple chunks to the skillet.
16. Stir everything together gently and cook for 2–3 more minutes until heated through.
17. Remove the skillet from the heat.
Achieving the perfect chop suey means balancing textures: the pork stays juicy, the vegetables retain a slight crunch, and the sauce clings without being gloppy. Serve it over steamed rice for a complete meal, or try it wrapped in lettuce cups for a lighter, hands-on twist that highlights the sweet-and-sour notes.
Peanut Sauce Chop Suey Twist
A comforting fusion dish that combines the nostalgic flavors of American chop suey with a rich, creamy peanut sauce twist—perfect for a weeknight dinner that feels both familiar and exciting. This recipe walks you through each stage methodically, ensuring even beginners can create a satisfying meal with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Elbow macaroni – 8 oz
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Creamy peanut butter – ½ cup
– Soy sauce – ¼ cup
– Chicken broth – 1 cup
– Vegetable oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Bring a large pot of salted water to a boil over high heat, then add the elbow macaroni and cook for 8 minutes until al dente, stirring occasionally to prevent sticking. Tip: Test a piece at 8 minutes—it should be tender but firm.
2. Drain the macaroni in a colander and set it aside, rinsing briefly with cool water to stop the cooking process.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the diced onion to the skillet and sauté for 3–4 minutes until translucent, stirring frequently with a wooden spoon.
5. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add the ground beef to the skillet, breaking it up with a spatula, and cook for 5–7 minutes until browned and no pink remains.
7. In a small bowl, whisk together the creamy peanut butter, soy sauce, and chicken broth until smooth. Tip: Warm the peanut butter slightly for easier mixing.
8. Pour the peanut sauce mixture into the skillet with the beef, reduce the heat to medium-low, and simmer for 5 minutes, stirring occasionally until thickened.
9. Stir in the cooked elbow macaroni and salt, then cook for 2 more minutes to heat through. Tip: Let it rest for 2 minutes off the heat to allow flavors to meld.
Unexpectedly creamy and savory, this dish offers a velvety texture from the peanut sauce that clings to every noodle, with a subtle nutty depth balancing the hearty beef. Serve it topped with chopped green onions or a sprinkle of crushed peanuts for extra crunch, or pair it with a simple side salad to cut through the richness.
Conclusion
Here’s a fantastic collection of chop suey recipes to bring exciting new flavors to your table. We hope you’ll find a few favorites to try, and we’d love to hear which ones you enjoy most—leave a comment below! If you found this roundup helpful, please share it on Pinterest to help other home cooks discover these delicious ideas.
