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Chop suey

It is a dish of stir fried vegetables bound with a starch thickened sauce. Meat can be added. Serve chop suey along your favorite Chinese dish, from noodles to stir fried chicken.


3 T cooking oil (vegetable oil)
1 c onion (diced)
4 carrot (peeled and chopped)
4 celery (washed, chopped)
1 1⁄2 c cauliflower (in small florets)
1 1⁄2 c broccoli (in small florets)
1 2⁄3 c water (1 cup for cooking, 2/3 cup for sauce)
1⁄3 c soy sauce
2 T sugar
1 c bean sprouts (washed)


Heat the oil in a wok or frying pan over medium heat. Add the onion, carrots and celery.

Saute until softened slightly. Add the cauliflower, broccoli and the 1 cup of water.

Place a lid on your pan and bring to a boil. Then simmer for about 5 minutes. Remove the lid and add the bean sprouts, cooking for a few minutes more.

In a small bowl, whisk together the 2/3 cup water, soy sauce, cornstarch and sugar. Add it to the vegetable mix and stir until thickened. Allow to simmer for a few minutes more or until the vegetables are at your desired softness.

Total time
30 minutes
Cooking time
Preparation time
4 servings


Chop suey is another dish that you can make into just about whatever you want. You can add meat like pork, chicken or beef. You can also mix and match vegetables to your own unique tastes. This is quite a simple recipe, so modify it to your heart’s content.

Choose wheat free soy sauce for a gluten free dish.


American Chinese fusion

This is a beautiful way to shift some seasonal vegetables or the odds and ends leftover in the fridge.

Chop suey can become a dish similar to chow mein just adding noodles.