Chop Suey

Chop suey, a name often linked to Cantonese for mixed odds and ends, became a beloved Chinese-American supper staple. Quick-stirred pork or chicken meets crisp bean sprouts and celery in a light soy-broth gravy over rice.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb sliced pork or chickenMeat
• 2 cups bean sproutsProduce
• 2 cups celery and onionProduce
• 2 cups cabbageProduce
• 3 tbsp soy saucePantry
• 1/2 cup chicken brothPantry
• 1 tbsp cornstarchPantry
• 3 tbsp oilPantry
• for serving cooked ricePantry

Instructions

1. 1Stir-fry meat; set aside.
2. 2Stir-fry vegetables crisp-tender.
3. 3Return meat; add soy and broth; thicken lightly.
4. 4Serve over rice—early Chinese-American restaurant standard.