Chop Suey Recipe

A saucy, quick stir-fry loaded with mixed vegetables, shrimp, and chicken.

Prep Time5

Cook Time25

Total Time30

Course: Vegeteble

Cuisine: Filipino

Keyword: chicken stir fry, chop suey, liver

Servings:

Calories: 245kcal

Author: Daisy Merano

Heat 2 tablespoon of vegetable oil in a pan.
4 tablespoons vegetable oil
Once hot, quickly add the shrimp. Stir-fry for 1 to 2 minutes. Remove from the pan. Set aside.
12 to 15 pieces medium shrimp
Add the remaining oil. Saute garlic and onion until the onion gets tender.
5 cloves garlic, 1 medium white onion
Add the chicken breast and chicken liver. Stir-fry for 3 to 4 minutes.
6 ounces boneless chicken breast, 3 ounces chicken liver
Add the carrots, cauliflower, snap peas, and bell peppers. Continue to stir fry for 3 minutes.
1 medium red bell pepper, ½ lb. snap peas, 1 small cauliflower, 2 medium carrots, 1 medium green bell pepper
Pour the chicken broth. Let boil. Set the heat to low. Cover the pan and continue to cook in low heat for 10 to 12 minutes.
1 cup chicken broth
Combine cornstarch and water. Mix well. Pour into the pan. Stir.
2 teaspoons cornstarch, 3 tablespoons water
Add the shrimp, salt , and ground black pepper. Cook until the sauce thickens to your preference.
Salt and pepper to taste
Serve with rice

Cut your vegetables evenly. If your carrots are too thick and your snap peas too thin, they’ll cook unevenly. Keep your knife cuts uniform so everything softens at the same pace and doesn’t fall apart in the sauce.
Don’t overcook the shrimp. Shrimp goes rubbery fast if left in too long. That’s why it’s stir-fried first, taken out, and only added back at the very end, just enough to heat through without turning chewy.
You can skip the liver, but it adds something extra. If you’re not into liver, leave it out. But if you use it, don’t cook it too long or it turns chalky. A short stir-fry plus simmering in the broth is enough.
Use high heat but watch the oil. Too little oil and your garlic burns fast. Too much and the dish turns greasy. Stick with the amount listed, and work fast while tossing.
Mix the cornstarch completely before pouring. Lumps won’t dissolve once they hit the hot broth. Stir it in water until fully smooth, then pour slowly while stirring to get that light gloss on the sauce.