Chop Suey

Course: Main courses

Cuisine: Chinese

Keyword: bean sprouts, bell pepper, Onion, Rice, Vegetarian

Seizoen: All year

kooksessie: Chinese 2024

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 467kcal

Author: Diana Westerhof

Chop Suey is a delicious mix of crunchy vegetables and tender pieces of meat or tofu. This stir-fry dish is prepared in minutes and is bursting with flavours and textures. Whether you like chicken, pork, or a vegetarian version, chop suey is a true classic that makes everyone at the table happy!

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Ingredients

300 g chicken breast sliced thinly
1 clove garlic finely chopped
1 cm ginger root finely chopped
1 onion large, sliced into rings
100 g green beans halved
1 red bell pepper cut into strips
100 g bean sprouts
1 bunch spring onion cut into 3 cm pieces
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
200 ml chicken broth
2 tbsp cornflour in 3 tbsp water
2 tbsp sunflower oil for stir-frying
salt to taste
pepper to taste
280 g rice or noodles for 4 people

Instructions

Preparation

Cook 280 g rice according to the instructions. Cut 300 g chicken breast into thin slices. Peel and finely chop 1 clove garlic and cut 1 onion into rings. Finely chop 1 cm ginger root, no need to peel first. Halve the 100 g green beans and cut 1 red bell pepper into strips. Remove the roots from 1 bunch spring onion and cut into 3 cm pieces. Mix 3 tablespoons water with 2 tbsp cornflour.

Marinating

Mix the chicken breast with half of 2 tbsp soy sauce, 1 tbsp oyster sauce and half of 1 tsp sesame oil. Let it marinate for at least 15 minutes. Mix the rest of the soy sauce, sesame oil, and 200 ml chicken broth in a bowl. Set aside.

Stir-frying

Heat 2 tbsp sunflower oil in a wok over medium heat. Add the garlic and ginger and stir-fry for a few seconds until fragrant. Add the meat and fry until almost cooked. Remove from the wok and set aside. If necessary, add some extra oil to the wok and fry the bell pepper for about 3 minutes. Add 100 g bean sprouts and stir-fry for another minute. Return the meat to the wok along with the spring onions and the broth mixture. Bring everything to a boil. Add the cornstarch mixture to thicken the sauce and let it simmer for a few more minutes until everything is well mixed and the vegetables are crispy.
Season with pepper and salt and serve with steamed rice or noodles.

Notes

You can easily vary the meat, for example choose pork, beef, or prawn. If you want vegetarian, use tofu, also take vegetable broth. You can also vary the vegetables, just see what is in your fridge and use that.

Nutrition