Chop Suey Recipe

Vegetable oil: Used for stir-frying the ingredients, providing a neutral flavor and high smoke point.

Onion: Adds sweetness and depth to the dish when sautéed.

Bell pepper: Brings a pop of color and a mild, sweet flavor.

Mixed vegetables: A combination of carrots, broccoli, and snap peas for a variety of textures and flavors.

Bean sprouts: Adds a crunchy texture and fresh taste.

Soy sauce: Provides a salty, umami flavor that enhances the dish.

Cornstarch: Mixed with water to thicken the sauce.

Vegetable broth: Forms the base of the sauce, adding depth and richness.

When stir-frying the onion and bell pepper, ensure your wok is hot enough to create a quick sear. This will help maintain the vegetables' crisp texture and enhance their natural flavors.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar cooking medium and adds a subtle flavor that complements the vegetables.

• onion - Substitute with leek: Leeks offer a milder flavor and a similar texture, making them a good alternative to onions.

• bell pepper - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a versatile substitute.

• mixed vegetables (carrots, broccoli, snap peas) - Substitute with cauliflower, green beans, and mushrooms: These vegetables provide a similar variety of textures and flavors, ensuring the dish remains balanced.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can absorb the sauce well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that enhances the overall taste of the dish.

• Allow the Chop Suey to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the Chop Suey to an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator if you plan to consume the Chop Suey within 3-4 days. This keeps the vegetables crisp and the flavors intact.
• For longer storage, place the Chop Suey in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, ensure there is minimal air in the container or bag to prevent freezer burn. This helps in preserving the taste and texture of the vegetables.
• To reheat, thaw the Chop Suey in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish's quality.
• Reheat the Chop Suey in a wok or skillet over medium heat. Add a splash of vegetable broth or water to refresh the sauce and prevent the dish from drying out.
• Stir occasionally while reheating to ensure even heating and to bring back the vibrant flavors of the mixed vegetables and bean sprouts.
• Serve hot over freshly cooked rice or noodles to enjoy the Chop Suey as if it were freshly made.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or water to the skillet.
  3. Add the leftover chop suey and stir occasionally.
  4. Cook for 5-7 minutes until heated through, ensuring the vegetables remain crisp-tender.

• Microwave Method

  1. Place the chop suey in a microwave-safe container.
  2. Add a tablespoon of water or vegetable broth to keep it moist.
  3. Cover with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 2-3 minutes, stirring halfway through.
  5. Check the temperature and heat in 30-second intervals if needed.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the chop suey in an oven-safe dish.
  3. Add a splash of vegetable broth or water to prevent drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the chop suey in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the vegetables are heated through and still crisp.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chop suey in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Wok: A large, deep pan with sloping sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok.

• Cutting board: A sturdy surface used to chop and slice vegetables.

• Chef's knife: A sharp knife essential for slicing onions, bell peppers, and other vegetables.

• Measuring spoons: Tools used to measure out the vegetable oil, soy sauce, and cornstarch accurately.

• Measuring cup: A cup used to measure the vegetable broth and mixed vegetables.

• Mixing bowl: A bowl used to mix the cornstarch with water before adding it to the wok.

• Tongs: A tool used to handle and toss the vegetables while stir-frying.

• Ladle: A deep spoon used to add the vegetable broth to the wok.

• Rice cooker: An appliance used to cook rice, which can be served with the chop suey.

• Serving dish: A dish used to present the finished chop suey.

Prep ingredients in advance: Chop all vegetables and measure out soy sauce and cornstarch mixture before starting to cook.

Use frozen vegetables: Save time by using pre-cut frozen mixed vegetables which cook quickly and are just as nutritious.

High heat cooking: Ensure your wok is hot before adding ingredients to speed up the stir-frying process.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Ready-to-use broth: Use store-bought vegetable broth to save time on making your own.