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The Chinese Chop Suey Recipe

Chinese Chop Suey is not a traditional or authentic Chinese dish. The recipe originated during the late 1800's when the Chinese Viceroy visited the Palace Hotel in San Francisco. He requested a dish of chopped vegetables and a small amount of meat. Joseph Herder, the chef at the Palace Hotel, created the first "job suey", meaning finely chopped or in small pieces. This became the modern Chop Suey Recipe.

The original recipe was made with pork, but modern versions are made with beef, chicken or sea food. As the name implies, the ingredients are finely chopped and tossed in flavorful sauces while cooking. Chinese cooking is done using fresh ingredients that are quickly friend over high heat to retain the crispness of the vegetables.

Here is a basic recipe that can be followed and added to as desired:

Chop Suey Recipe

INGREDIENTS

  • Garlic 2 - 5 cloves minced
  • Soy Sauce - 1/2 T
  • Oyster Sauce - 1 T plus 1 t extra
  • Salt - 1 t
  • Pepper to taste
  • Cornstarch - 1 1/2 to 2 t
  • Pork tenderloin - 1 pound, 1/8 inch sliced strips
  • Snow Peas - cut diagonally into slices 1/4"
  • Bok Choy - 1/4" slices (keep leaves separate from the ribs)
  • Celery - 2 stalks cut diagonally into slices of 1/4"
  • Onion - sliced 1/4" thick
  • Green Pepper - cut crosswise into 1/4" slices
  • Mushrooms - 1/4 pound sliced into thick 1/4" slices
  • Bean sprouts - mung bean or any other fresh bean sprouts
  • Chicken broth - 1/4 cup
  • Bamboo shoots - 1 x 5oz can
  • Water chestnuts - 1 x 5oz can
  • Vegetable oil for frying
  • Water

INSTRUCTIONS

  1. In a small bowl combine the garlic, soy sauce and 1T of oyster sauce, salt and 1/2t corn starch. Marinade the sliced pork in this mixture for 15 minutes to half an hour.
  2. Place vegetables into separate bowls.
  3. Heat the wok until a drop of water evaporates when it is dropped into the wok.
  4. Drizzle approximately 1T oil from the side of the wok until the bottom and sides are coated with oil.
  5. First fry the celery and season with salt while it is cooking, until crispy and tender for 2 minutes. Transfer to a bowl.
  6. Reheat the wok and repeat this procedure with each of the remaining vegetables separately, adding a T of oil before each new batch and seasoning each batch with salt. (Allow only one minute for the bean sprouts). When it comes to the bok choy, fry the ribs first before adding the leaves and add 1T water after one minute. Add all the vegetables to the bowl with the celery.
  7. Add 1t of oyster sauce and 1T of corn starch to the chicken broth and stir together.
  8. Reheat the wok and test heat with a water droplet. Drizzle another T of oil around the edges of the wok and stir fry the pork for two minutes.
  9. Add the vegetable to the meat and stir fry. Move the vegetables to the edge of the wok, making a well in the center. Stir the sauce mixture before adding it to the center and leaving it undisturbed to boil for a few seconds.
  10. Stir to combine the sauce with the vegetables and meat.
  11. Serve on a bed of Chinese rice or noodles.

This Chinese chop suey recipe has been tried and tested and always comes up trumps. Adjust it to your taste and enjoy the compliments.