Quick Chop Suey (Chopsuey) Stir-Fry: Chicken, Tofu, or Whatever’s in Your Fridge

What is chop suey? 🥢

Chop suey (often spelled “chopsuey”) became popular in Chinese-American cooking as a practical, make-it-work dish: small pieces of meat or tofu quickly stir-fried with whatever vegetables are available, then finished in a glossy, lightly thickened sauce. Think of it as a template rather than a strict recipe—once you understand the method, you can swap ingredients freely.

Quick overview ⏱️

• Prep time: 15 minutes
• Cook time: 10–12 minutes
• Servings: 3–4
• Difficulty: Easy

Ingredients

Base stir-fry

• 300 g chicken (thigh or breast), pork, beef, shrimp, or firm tofu (pressed)
• 1 medium carrot, thinly sliced on a bias
• 1 onion, cut into wedges
• 1 red bell pepper, sliced
• 100–150 g green beans (or broccoli florets, snow peas, cabbage, bamboo shoots, mushrooms)
• 2 garlic cloves, finely chopped
• 2 tbsp neutral oil (sunflower, rapeseed/canola, peanut)
• Salt and black pepper, to taste

Sauce

• 2 tbsp soy sauce
• 1 tbsp rice wine (or dry white wine)
• 100 ml chicken stock (or water)
• 1 tsp cornstarch + 2 tbsp cold water (slurry)
• Optional: 1 tsp sugar (balances saltiness), a few drops of sesame oil (finish), sliced chili (heat)

To serve

• Steamed jasmine rice or cooked egg noodles

Method (step by step) 🔥

1. Prep everything first. Slice the protein into bite-size pieces. Cut the vegetables into similar sizes so they cook evenly. Mix the cornstarch slurry (cornstarch + cold water) in a small bowl and set aside.
2. Sear the protein. Heat a wok or large skillet on high until hot. Add 1 tbsp oil, then add the chicken/tofu. Stir-fry until lightly browned and just cooked through (or for tofu: golden edges). Season with a pinch of salt and pepper. Remove to a plate.
3. Stir-fry the aromatics and firm veg. Add the remaining 1 tbsp oil. Add onion and carrot and stir-fry for about 1–2 minutes. Add garlic and cook for 20–30 seconds, just until fragrant.
4. Add quick-cooking veg. Add bell pepper and green beans (or your chosen vegetables). Stir-fry 2–4 minutes, aiming for tender-crisp.
5. Pour in the sauce. Add soy sauce, rice wine, and stock. Toss and bring to a simmer (this helps the flavors blend).
6. Thicken. Stir the slurry again (it settles fast), then drizzle it into the simmering pan while tossing. Cook 30–60 seconds until the sauce turns glossy and coats the vegetables.
7. Finish. Return the protein to the pan and toss for 30–60 seconds to warm through. Taste and adjust: a splash of stock if too thick, a touch of soy if bland, a pinch of sugar if too salty.
8. Serve. Spoon over rice or noodles. Add chili for heat if you like.

Tips for great chop suey 💡

• High heat, short time: The goal is crisp vegetables, not stewed ones. Keep the pan hot and don’t overcrowd.
• Cut matters: Thin slices (carrot, onion wedges) cook fast and stay crunchy.
• Slurry timing: Add cornstarch only when the liquid is simmering—otherwise it won’t thicken properly.
• Protein options: Shrimp cook very fast—add them near the end and stop as soon as they turn pink and firm.

Easy variations 🌶️

• Vegetarian/vegan: Use tofu and swap stock for water or vegetable stock.
• Mushroom-forward: Add shiitake or button mushrooms for extra umami.
• Sweet-and-tangy twist: Add a little pineapple and a small splash of rice vinegar.
• Extra spicy: Stir-fry sliced chili with the garlic or add chili paste to the sauce.

FAQ

Can I make chop suey ahead?

It’s best fresh for crunchy vegetables, but leftovers keep well in the fridge for up to 3 days. Reheat quickly in a hot pan with a splash of water or stock.

Can I freeze it?

Not ideal—vegetables tend to go soft and watery after thawing. If you must, freeze the cooked protein and sauce separately and add fresh vegetables when reheating.

What should the sauce taste like?

Light, savory, and balanced—salty from soy, aromatic from wine/garlic, and just thick enough to cling to the ingredients.

Our picks (shortcuts that help)

• Mama Sita's Mix of vegetable stir-fry Chopsuey 40 g – useful when you want a consistent, ready-seasoned base for the sauce.

Related category

• Recipes – more weeknight-friendly Asian dishes and cooking ideas.