I remember that when I was a kid, my mom used to have Chop Suey on regular rotation. I also remember that back in the days, I used to not really care for Chop Suey night! Truth is, I wasn’t a fan of it at all…
I can’t really figure out why though, for I grew up to absolutely LOVE the stuff. So much so, I don’t even understand how come I’ve never shared this recipe on here before. I mean, Chop Suey is SO crazy easy to make, is typically ready in no time, happens to be extremely healthy, and you can throw just about anything you like or have on hand in it.
And it really doesn’t require any fancy ingredients at all, either. In fact, the only ingredient I’d say you absolutely, imperatively have to use is bean sprouts. Just like you can’t make an omelette without eggs, I think you can’t make Chop Suey without bean sprouts!
Other than that, just let your imagination run wild!
Today, I chose to give you EXACTLY the version that I used to eat as a kid. Except my mom, she used to use green bell peppers and she used ground beef, too. I myself prefer to use ground pork or chicken, if I’m gonna use ground meat. Of course, you could use just about any kind of ground meat your prefer! Turkey or veal would also make excellent contenders. Hey, you could even go for thin slices of beef or chicken, or even shrimp, why not?
As for the vegetables, I used onions, celery, mushrooms, red bell peppers, broccoli and green onions, but sugar snap peas are a very popular addition, as are snow peas, baby bok choy, nappa cabbage, baby corns, carrots, bamboo shoots and water chestnuts, to name a few.
You could also throw in a handful of peanuts, cashews, almonds or sesame seeds…
As always, the only real important thing is that you have all your ingredients prepped, ready and handy before you start…
And you want to be cooking over high heat the whole time!
When you’re good and ready to go, heat some oil in a large wok or saute pan set over high heat; once hot, add the ground meat to the pan, along with the salt and pepper and cook until the meat is completely browned, about 7 or 8 minutes.
Then, throw in the onion, celery and mushrooms and continue cooking over high heat until the veggies are slightly softened and fragrant, about 3 minutes.
Add the broccoli, bell peppers and green onions and sauté quickly for about 30 seconds…
Next, add the soy sauce, sesame oil, sambal oelek and fish sauce.
If you didn’t have any sambal oelek, you could use a pinch of red chili flakes instead, or omit it altogether, especially if you weren’t a big fan of heat.
Stir until very well combined…
And finally, stir in the bean sprouts; cook for about 30 seconds and serve.
For a little bit of an added crunch, garnish your plate with a handful of steam fried noodles if you want to, and then sprinkle the whole thing with a few pieces of chopped green onions.
Better than take-out, ready in mere minutes… I’ve no doubt that you’ll be adding this one to your regular rotation, too! In fact, the kids themselves might even request it!
- 1-2 tbsp cooking oil of your choice
- 454g (1lb) lean ground meat of your choice
- ½ tsp salt (I use Himalayan salt)
- ½ tsp ground black pepper
- 1 medium yellow onion, sliced
- 1 celery stalk, sliced
- 5-6 mushrooms, sliced
- 1 cup small broccoli florets
- ½ red bell pepper, sliced
- 2 green onions, cut into ½" chunks
- 6 cups bean sprouts
- Steam fried noodles
- Chopped green onions
- Heat the oil in a large wok or saute pan set over high heat; once hot, add the ground meat of your choice, salt and pepper and cook until browned, about 7 or 8 minutes.
- Throw in the onion, celery and mushrooms and continue cooking over high heat until slightly softened and fragrant, about 3 minutes. Add the broccoli, bell peppers and green onions and saute for about 30 seconds, then add the soy sauce, sesame oil, sambal oelek and fish sauce and stir until completely incorporated.
- Finally, stir in bean sprouts, cook for about 30 seconds more and serve.
- Garnish with fried noodles and chopped green onions, if desired.