Chop Suey- Vegetable Stir-Fry

Chop Suey is a stir fry dish with meats, vegetables, sometimes even shrimps cooked with a thick sauce base of soy sauce, broth and flavored with sesame oil. This is my last resort when I am pressed for time and dinner has to be cooked fast. The thinly sliced beef cooks quickly and it only takes minutes for the vegetables to get done. You can also opt to make this dish with chicken or pork strips and vegetables in season. Serve with a bowl of aromatic jasmine white rice. This is an Asian In America recipe from a previous post. Makes 4 servings.

Servings: people

Calories: 158kcal

Author: Asian in America

Ingredients

11/2 pounds beef sirloin or tenderloin sliced in 2-inch length strips (or use London-broil cuts)
4 Tablespoons soy sauce divided, use 2 Tablespoons to marinate beef, rest for stir fry
2 Tablespoons cornstarch to coat beef
4 Tablespoons vegetable oil
2 cloves garlic peeled, minced
1 whole onion chopped
1 cup chopped celery
1 large carrot peeled and sliced, about 1 cup carrot
1 large red or green bell pepper seeded, sliced in 2-inch strips red or green bell pepper
11/2 cups organic vegetable broth
2 to 3 cups shredded cabbage thin strips
2 cups sliced green beans edges trimmed, sliced in 2-inch strips
1 cup sliced fresh asparagus edges trimmed, sliced in 2-inch strips
1/8 teaspoon sesame oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
boiled rice for serving

Instructions

In a medium sized bowl, marinate the sliced beef with soy sauce. Cover and refrigerate for 15 to 20 minutes. When ready to cook, coat the beef slices in cornstarch and set aside.
Over medium high heat, in a large wok or skillet, add the vegetable oil. Heat the oil for 1 to 2 minutes. Stir fry the garlic, onions and celery. Cook for about 2 minutes till onions get transparent.
Add the beef strips, sliced carrots, bell peppers and mix around to flavor the skillet. Sear the beef strips for 2 to 3 minutes till the meat turns from pink to brown.
Pour broth into the bowl where the beef strips were coated with cornstarch. There will still be a bit of leftover cornstarch sticking to the sides of the bowl. Tilt the bowl around so the liquid catches the leftover cornstarch and blend this slurry with a spoon. Pour this liquid into the skillet where the beef is cooking. Add remaining soy sauce. Blend well.
Add the cabbage strips, green beans and asparagus. Cook for 5 to 6 minutes more. Blend all the ingredients together.
Season with sesame oil, salt and black pepper. Serve warm with boiled jasmine white rice.
Cook’s comments: Chop Suey is often cooked with sliced chicken breast, pork or chicken gizzards, all of which I did not have when I cooked this recipe. I had a surplus of beef so I decided to cook this dish with it. Feel free to use chicken or pork if preferred, same amount indicated here. For safety reasons, chicken and pork should always be cooked thoroughly. Use fresh vegetables in season if it is more convenient. This is a forgiving dish and you can add or subtract vegetables, meat and even seafood depending on what you have available.
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Nutrition