Chop Suey

5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 59 kcal


Marinade for the meat

  • 2 tbsp Soy sauce light
  • 0,4 g Baking soda

For the sauce

  • 400 ml Vegetable stock
  • 150 g Broccoli
  • 100 g Carrots
  • 100 g Bell pepper
  • 80 g Zucchini
  • 80 g Onion
  • 1 tsp Rice vinegar
  • 1 tsp Sugar
  • 3 tbsp Soy sauce light
  • 1 tbsp Soy sauce dark
  • 1 tbsp Pepper from the grinder
  • 4 tsp Cornstarch
  • Rapeseed oil


  • First cut the meat into not too thin slices and mix with the marinade. If possible, leave it covered overnight in the refrigerator, otherwise leave to rest for at least 2 hours.
  • Mix the vegetable stock with rice vinegar, sugar, pepper and soy sauce light / dark. Cut the vegetables into any pieces. Heat the pan or wok strongly, sear the vegetables with a little rapeseed oil. Remove the vegetables from the wok, fry the meat with oil. Deglaze with the vegetable stock mixture, use cornstarch that was previously dissolved in a little water to set to the desired consistency.
  • Serve with rice. Chop Suey is of course variable, there are no limits from mushrooms to mung beans. Good Appetite


Serving: 100gCalories: 59kcalCarbohydrates: 2.3gProtein: 9.4gFat: 1.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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