Easy Homemade Chop Suey Recipe – Just Like Mom Used to Make!

This authentic chop suey recipe delivers restaurant-quality results in just 15 minutes with fresh vegetables, your choice of protein, and a simple savory sauce. Perfect for busy weeknight dinners that the whole family will love.

There’s something magical about recreating childhood memories in the kitchen, and this easy chop suey recipe does exactly that. I’ll be honest – when I was a kid and mom announced it was “chop suey night,” I wasn’t exactly thrilled. Back then, I just didn’t get what made this simple stir-fry so special. But somewhere along the way, my taste buds matured, and now I absolutely LOVE this dish.

What started as a regular rotation meal that I used to turn my nose up at has become one of my absolute favorites – and I can’t believe it took me this long to share my recipe! This is exactly the version I grew up eating (though mom used green bell peppers and ground beef), and it’s everything a weeknight dinner should be: quick, healthy, endlessly customizable, and made with ingredients you probably already have on hand. With its vibrant mix of fresh vegetables, savory sauce, and the satisfying crunch of bean sprouts, this chop suey proves that sometimes the simplest comfort foods are the ones that stick with you for life.

Why This Chop Suey Recipe Works

This chop suey recipe succeeds because it follows three fundamental principles that make all the difference:

High heat cooking ensures vegetables retain their crispness and vibrant colors while developing that essential “wok hei” flavor that makes restaurant-style stir-fries so addictive. The quick cooking time prevents vegetables from becoming mushy and preserves their nutritional value.

Proper ingredient preparation is key to success. Having everything chopped, measured, and ready before you start cooking allows you to work quickly and efficiently, preventing any ingredients from overcooking while you’re still prepping others.

The right balance of textures comes from adding ingredients in stages – starting with proteins that need longer cooking, then adding vegetables based on their cooking times, and finishing with delicate bean sprouts that only need seconds to warm through.

Key Ingredients

Bean sprouts are the star of authentic chop suey, providing that essential crisp texture and mild, nutty flavor. Fresh bean sprouts are crucial – canned versions lack the crunch that makes this dish special.

Ground meat forms the protein base, with pork, chicken, or beef all working beautifully. The meat should be lean to prevent excess grease in the final dish. You could also easily make it vegan by substituting crumbled extra-firm tofu, TVP (textured vegetable protein), or even a handful of cashews or peanuts for protein.

Fresh vegetables create the colorful, nutritious foundation. Onions, celery, and mushrooms provide savory depth, while bell peppers and broccoli add sweetness and crunch.

Soy sauce and sesame oil form the flavor backbone, with soy sauce providing umami saltiness and sesame oil adding that distinctive nutty aroma.

Sambal oelek brings gentle heat without overwhelming the other flavors, though it’s easily omitted for milder palates.

Recipe Overview

This streamlined chop suey recipe comes together in three simple stages over about 15 minutes of active cooking time. You’ll brown the meat first, then add vegetables in order of cooking time, and finish with a quick sauce and the signature bean sprouts.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 4-6 people

How to Make Homemade Chop Suey

Step 1: Prepare Your Ingredients

Have everything chopped and ready before you begin cooking. This cannot be overstated – stir-frying happens fast, and there’s no time to prep ingredients once you start.

Step 2: Brown the Meat

Heat the oil in a large wok or sauté pan over high heat. Add ground meat, salt, and pepper, cooking until completely browned (7-8 minutes). The meat should be well-caramelized for maximum flavor.

Step 3: Add Aromatics

Add onions, celery, and mushrooms to the pan. Cook over high heat until slightly softened and fragrant (about 3 minutes). These vegetables form the flavor base of your chop suey.

Step 4: Quick-Cook Remaining Vegetables

Add broccoli, bell peppers, and green onions, sautéing for just 30 seconds. These vegetables should remain crisp-tender.

Step 5: Add Sauce

Stir in soy sauce, sesame oil, sambal oelek, and fish sauce (if using) until well combined. The sauce should coat all ingredients evenly.

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.

Step 6: Finish with Bean Sprouts

Add bean sprouts last, cooking for only 30 seconds to warm through while maintaining their crunch.

Serving Recommendations

Authentic garnish: Top with crispy fried noodles and additional chopped green onions for extra texture and flavor.

Traditional style: Serve with steamed white or brown rice, allowing the flavorful sauce to soak into the grains.

Low-carb option: Serve over cauliflower rice or shirataki noodles for a lighter meal.

Family-style: Present in a large serving bowl with rice on the side, allowing everyone to customize their portions.

Expert Tips for Success

Maintain high heat throughout cooking to achieve that authentic stir-fry flavor and prevent vegetables from becoming soggy.

Don’t overcrowd the pan – if doubling the recipe, cook in two batches to ensure proper heat distribution.

Taste and adjust the sauce before adding bean sprouts. Add more soy sauce for saltiness, sesame oil for richness, or sambal oelek for heat.

Fresh bean sprouts are essential – rinse them just before using and pat dry to remove excess moisture.

Cut vegetables uniformly to ensure even cooking times and professional presentation.

Recipe Variations and Adaptations

Protein Variations

• Chicken breast: Use diced chicken breast instead of ground meat
• Shrimp: Add raw shrimp in the last 2-3 minutes of cooking
• Beef strips: Use thinly sliced beef sirloin or flank steak
• Vegetarian/Vegan: Replace meat with extra-firm tofu, tempeh, TVP or your favorite nuts

Vegetable Adaptations

• Traditional additions: Snow peas, sugar snap peas, baby bok choy, napa cabbage
• Texture enhancers: Water chestnuts, bamboo shoots, baby corn
• Nutrient boosters: Carrots, zucchini, snap peas
• Protein additions: Cashews, peanuts, or sesame seeds

Dietary Modifications

• Vegan: Use crumbled extra-firm tofu, TVP (textured vegetable protein), or even a handful of cashews, chopped almonds or peanuts for protein. Omit fish sauce.
• Gluten-free: Use tamari instead of soy sauce
• Low-sodium: Reduce soy sauce and add more vegetables
• Paleo: Use coconut aminos instead of soy sauce and omit any grain-based garnishes

Nutritional Benefits

Chop suey is naturally nutrient-dense, providing substantial health benefits in every serving:

High in protein from the meat component, supporting muscle health and satiety.

Rich in vitamins from the variety of vegetables, particularly vitamin C from bell peppers and broccoli, and vitamin K from green vegetables.

Good source of fiber from the mixed vegetables, supporting digestive health and helping maintain stable blood sugar levels.

Antioxidant-rich thanks to the colorful vegetable mix, which provides compounds that support immune function and reduce inflammation.

Low in calories when served over cauliflower rice or enjoyed on its own, making it excellent for weight management.

Troubleshooting Common Issues

Vegetables are too soft:
You’re likely cooking over too low heat or for too long. Increase heat and reduce cooking time.

Dish is too watery:
Make sure vegetables are patted dry before cooking, and avoid overcooking which releases excess moisture.

Flavors are bland:
Taste and adjust your sauce before adding bean sprouts. Don’t be afraid to add more soy sauce or sesame oil.

Meat is tough:
Ensure you’re not overcooking the ground meat, and consider using a more tender cut if using strips.

Bean sprouts are mushy:
Add them at the very end and cook for no more than 30 seconds.

Frequently Asked Questions

Q: Can I make chop suey ahead of time?
A: While best served fresh, you can prep all ingredients ahead of time. Store cut vegetables in the refrigerator for up to 24 hours before cooking.

Q: What’s the difference between chop suey and lo mein?
A: Chop suey is a stir-fried vegetable dish served over rice, while lo mein incorporates soft noodles directly into the dish.

Q: Can I freeze leftover chop suey?
A: Freezing is definitely not recommended – chop suey is best enjoyed fresh! The vegetables will lose their signature crisp texture and become mushy when thawed. Instead, store leftovers in the refrigerator for up to 3 days.

Q: Is chop suey authentically Chinese?
A: American-style chop suey is an adaptation of Chinese stir-fry techniques, created to suit Western tastes while maintaining the cooking principles.

Q: What can I substitute for fish sauce? A: Use additional soy sauce, Worcestershire sauce, or simply omit it entirely. The dish will still be delicious.

Bottom Line

This easy chop suey recipe proves that the best comfort food doesn’t require complicated techniques or exotic ingredients. With its perfect balance of textures, customizable ingredient list, and quick preparation time, it’s destined to become a family favorite. Whether you’re recreating childhood memories or creating new ones, this dish delivers authentic flavors that bring people together around the dinner table. The beauty lies in its simplicity – fresh ingredients, high heat, and just enough time to let everything come together in delicious harmony.

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4.74 from 42 votes

Chop Suey – Just like my mom used to make!

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Better than takeout and ready in minutes! This easy chop suey recipe brings together fresh vegetables, your choice of protein, and crispy bean sprouts in a savory sauce that'll have everyone asking for seconds.

Servings: 4

Ingredients

US Customary – Metric

• 1-2 tbsp cooking oil of your choice
• 1 lb lean ground meat of your choice
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp ground black pepper

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• 1 medium yellow onion, sliced
• 1 celery stalk, sliced
• 5-6 mushrooms, sliced

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• 1 cup small broccoli florets
• 1/2 red bell pepper, sliced
• 2 green onions, cut into 1/2″ chunks

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• 3 tbsp soy sauce, or coconut aminos
• 2 tbsp toasted sesame oil
• 2 tbsp sambal oelek
• 1/2 tsp fish sauce, (optional)

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• 6 cups bean sprouts

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Optional garnish

• Steam fried noodles
• Chopped green onions

Instructions

• Heat oil in large wok (or sauté pan) over high heat. Add meat, salt, and pepper. Cook until browned, 7-8 minutes.
• Add onion, celery, and mushrooms. Cook 3 minutes until fragrant.
• Add broccoli, bell pepper, and green onions. Sauté 30 seconds.
• Stir in soy sauce, sesame oil, sambal oelek, and fish sauce (if using).
• Add bean sprouts and cook 30 seconds more. Serve immediately
• Garnish with fried noodles and chopped green onions, if desired.

Nutrition

Calories: 433kcal, Carbohydrates: 19g, Protein: 29g, Fat: 28g, Saturated Fat: 8g, Cholesterol: 77mg, Sodium: 1209mg, Potassium: 892mg, Fiber: 4g, Sugar: 10g, Vitamin A: 760IU, Vitamin C: 65.3mg, Calcium: 65mg, Iron: 4.7mg

Course: Main Course

Cuisine: Asian

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This recipe was originally posted in October of 2017 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.