Quick and Easy Chop Suey Recipe!

chicken

🥗Healthier: tofu

💰Cheaper: cabbage

Tofu provides a plant-based option, while cabbage is less expensive.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner and canned tuna is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

Cut asparagus into diagonal chunks.

Slice half a carrot into diagonal pieces.

Blanch carrot and bean sprouts in chicken stock for quicker cooking later.

Cut baby corn lengthwise in half and into bite-sized pieces.

Keep shiitake mushrooms whole for a chunkier texture.

Blanch carrots for about 1 minute and bean sprouts for 20-30 seconds in boiling chicken stock.

Pour out the stock after blanching the vegetables.

Heat chicken stock in the wok to blanch vegetables.

Add blanched carrots to the boiling stock first.

Add bean sprouts to the boiling stock for 20-30 seconds.

Remove blanched vegetables from the stock and set aside.

Heat the wok until smoking hot for stir-frying.

Add shiitake mushrooms to the hot wok and sear them to keep moisture inside.

Add asparagus and baby corn to the wok and stir-fry quickly.

Remove the vegetables from the wok and set aside.

Marinate sliced chicken thigh with light soy sauce and corn flour.

Sear marinated chicken in the wok until browned on one side, then turn to sear the other side.

Add blanched vegetables back into the wok with the chicken.

Pour the prepared sauce (oyster sauce, light soy sauce, rice wine, sesame oil) into the wok.

Stir-fry everything together on high heat for 2-3 minutes until the sauce thickens and the vegetables remain crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens