We don’t recommend storing it in the freezer since the vegetables tend to turn mushy when frozen and thawed. The refrigerated dish can last for up to 3 - 4 days.

The cooked shrimp chop suey should be allowed to cool completely at room temperature before being transferred to an airtight container or Ziplock bag.

If you don’t have broth, you can use water, but it’s tastier with stock, either from chicken or vegetables.Īnd finally, a finishing touch of black pepper adds a splash of spiciness and amplifies the complexity of flavor. The cornstarch is diluted in the chicken broth to thicken the sauce. Soy sauce and oyster sauce - the two classic seasonings in Chinese stir-fried dishes - lend the saltiness and signature umami flavor. The sauce for our shrimp chop suey is simple with five condiments. The sauce is where the magic really happens. This step helps to keep the vibrant colors, crunchiness, and nutrients. We blanched the veggies by dropping them in boiling water for a minute and then submerging them in cold water. Make sure that you keep your eyes on the stir-frying pan.Īnother tip in this recipe is to parboil the vegetables. The most common ones you see in chop suey dishes include carrots, onions, bell peppers, cauliflower, bok choy, snow peas, and mushrooms.ĭon’t overcook the veggies since they should always be tender-crisp. You can use the freshly harvested vegetables from your garden or go with the leftover veggies in your fridge that need using up. They can all be cost-effective, easy to prepare, and bursting with flavor.

We went with fresh shrimp in this recipe, but you can switch it with chicken or beef. There are also diverse options when it comes to the protein in your stir-fry. Shrimp Chop Suey IngredientsĬhop suey is wonderfully versatile: you can use whatever protein and veggies you have on hand to make a quick and nourishing meal. This leaves ample calorie room for an appetizer, soup, or drink to round out the meal. Save Shrimp Chop Suey CaloriesĮach serving of this shrimp chop suey contains approximately 485 calories, with the rice included. Veggies, in general, are gut-friendly and ideal elements to add to your daily diet to keep your digestive system working smoothly and efficiently. The vegetable mixture in this recipe is also packed with dietary fiber and essential vitamins and minerals. The dish also provides an excellent amount of protein, 34 grams - up to 68% of the recommended daily allowance from the USDA. Yes, our shrimp chop suey recipe is relatively healthy. Explore the differences for yourself with our Shrimp Chow Mein Recipe. Plus, instead of tossing with noodles, the stir-fried mixture is served over hot steamed rice. The noodles are soft and coated in a flavorful sauce.Ĭhop suey, on the other hand, is more adaptable to whatever meat and veggies are in your fridge. These two often share similarities in their ingredient lists and cooking technique, but they are two different dishes.Ĭhow mein involves boiled noodles being added to a wok along with other stir-fried ingredients, and then sauce at the end of the cooking process. Save Chop Suey vs Chow MeinĬhop suey and chow mein are both classic stir-fried dishes that can easily be found in any Chinese restaurant or take-out menu. It contains bite-sized chunks of protein (pork, beef, shrimp, or fish), cooked quickly with various chopped vegetables such as carrots, onions, and cabbage, then tossed in a starch-thickened sauce. What Is Chop Suey?Ĭhop suey is an American-Chinese dish. The dish consists of shrimp and a rainbow of vegetables stir fried in a thickened sauce.Īppealing and appetizing with a variety of colors and textures, our shrimp chop suey is visually stunning and fantastically healthy.

Sprinkle with almonds and serve immediately with white rice.Our shrimp chop suey recipe is the perfect way to clean out and use up all the veggies in your fridge.If needed, additional cornstarch/water can be added to thicken. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy.

Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes.

To remaining 1/2 cup broth add sugar and sesame oil.

Add 5 1/2 cups of the broth cook 3 minutes.

Add all vegetables, stirring constantly 30 seconds.

Immediately add salt, then shrimp and stir-fry 30 seconds. Wok is ready when drop of oil sizzles in the pan.

1/2 to 3/4 pound sliced roasted almonds (optional).

1/2 cup cornstarch mixed with 3/4 cup warm water.

1/2 cup bamboo shoots or 1 package (about 8 ounces) sliced mushrooms.

1 medium green bell pepper, cored, diced.

8 cups Napa cabbage (diced stalks only, no leaves).

2 pounds uncooked shrimp, peeled, deveined.

Shrimp chop suey ingredients