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.
Chop Suey – Just like my mom used to make!
Ingredients
- 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
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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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.
49 Comments on “Easy Homemade Chop Suey Recipe – Just Like Mom Used to Make!”
Thanks this looks so good!
This looks delicious! Easily made vegan for my daughter, too! My mom’s chop suey was more like a soup of soy sauce, pork, and canned bean sprouts (you would have really hated this version!) thickened with corn starch, served over rice. I’d never eat it today, but this version looks wonderful!
Hahahaha! Canned bean sprouts, really? I didn’t even know this was a thing…
There are canned bean sprouts and they are gross. My mother made “Chinese food” with tinned bean sprouts and tinned baby corn. I hated it, but I love your recipe. So good!!!
Yikes! Sounds like an abomination to me… Glad to hear you loved my recipe, though! Thanks a bunch! :)
I made this as written, just leaving out mushrooms and adding the meat from left over pork chops. I marinated the cooked meat in the sauces and spices while so cooked everything else and mixed them all together at the end the warm and blend. My husband said it was better than any chop suet he had eaten out. I will definitely make it again.
Why thank you so much for taking the time to leave such great feedback! I totally, sincerely appreciate it, and am real happy to hear that the chop suey was to your, and your husband’s, liking! :)
Looks delicious will try it thanks
I made it with chicken. Didn’t think it was going to be such big sucess here with the family!!! Great!!
Good to hear, Jouveth! Thanks a bunch! :)
I made this recipe using diced chicken breast. It was delicious!!! It has become a regular in our home 😋
Thanks!
Gayle
Real happy to hear, Gayle! Thank YOU for the great review! :)
If you wanted to use type of beef.other than ground beef what type would you use ?
This recipe is DOPE! My husband is slow to praise my cooking. I am a good cook, he is just a bit of a dullard. Anywho, he went on and on about this and how it is just like his mom used to make. It is very easy, very economical and very much like restaraunt food. I made the recipe as is just using chicken not ground meat.l He saw me just now typing this and said “that was awesome”. Nice deal you got going here missy.
Hahaha thank you so much for taking the time to share this with me, Karen! You totally made my day. Please thank your husband for me, also! :)
When I was a kid, we went to a small amusement park called Salem Willows in Salem Massachusetts .There was a small Chinese takeout stand and there biggest seller was a Chop Suey sandwich . They put it on a hamburger roll . So good. will have to try yours .
Ken
Sounds good, my mom used to make it. She used beef cubes. Took her a couple of hours give or take. She had to make it in a very large quantity as family came from far and to have some. But back 20 some years it cost almost $100.00 to make.
Very tasty recipe, although I used the thoroughly snub-nosed canned bean sprouts but I am grateful for them, since I live nowhere near a supermarket , nor any Asian food store. Maybe I could substitute soybean sprouts ;-). Nevertheless the cayenne pepper added some nice heat to a delicious recipe. Thank you!
Have you ever thought of making your own bean sprouts? Mung beans are terribly easy to sprout, and cost almost nothing… plus, they are so much better because fresher, crispier. Granted, you need to plan way ahead because they do require 4-5 days to come to full “maturity”, but it’s something to think about!
My mom made with canned bean sprouts too. Fresh bean sprouts unavailable. She also made with leftover pork roast and added shredded cabbage. Loved this as a child.
That looks delicious I can’t wait to try it, but my family has a different way of making it and we absolutely do not need the sprouts. Although I’d like to incorporate a combination of your recipe and ours. I’ll leave you a link so that you can see how it is. Thank you so much your recipe was awesome.
I too had chop suey as a kid,I used your recipe,it is very good,some times I serve it with noodles instead of rice.
Glad to hear, Dorothy! Thanks for the great feedback!
Mmmmm 💯
Thank you
Great recipe and easy
I loved the taste and how easy it was to make. Very fresh. It’s my go to every time.
Very good – loved the slight kick of spice. Made it with diced chicken breast. Thank you- will make again soon!
I just followed your recipe and it is delicious. My son says it is “Good”
Awesome! Thank you Brenda! :)
This Chop Suey is a Great Quick recipe for StirFry ! Perfect for me, One single person. Thank You so much! Give it 5 Stars for sure.
Thank you Lynne! Much appreciated! :)
Made this tonight, served on wild rice and was a wonderful light tasting dinner. Used shrimp instead of ground meat and it worked well
Fabulous! Best Chinese meal ever – made with prawns! Served with spare ribs yummy
Frances in uk
I was very pleased with this recipe. Used leftover cooked diced chicken breast and added some celery, mushrooms, onions, carrots, garlic and snow peas. Didn’t have any Sambal Oleuk but used soya sauce, oyster sauce, sesame oil and a bit of fish sauce. The taste was fantastic! ALL MY KIDS ATE IT!!! Makes this Momma pleased with her chicks for eating their dinner! 😀
Awesome, real happy to hear, Amy! And thanks a bunch for the great feedback, it’s much appreciated! :)
Fabulous! Tastes just like take-out only better … you know what’s in it.
Yum! Yum
Super yummy!!! I substituted the Sambal Oelek with Siracha as I couldn’t find that at our grocery store. We ate it with rice and homemade egg rolls!!! My hubby and son loved it. This will definitely be going into our meal rotation!!!!
If one does not use meat, what about the liquid part? I notice in the comments that somebody used beef cubes(s?) without specifying the amount. I would assume that one can also use chicken cubes.
What do you think?
jgb
You don’t need to add any liquid at all, Jean-Guy…
same as my mom, coking it tonight
Canada
I made a visit to local Korean grocer and the bean sprouts are inexpensive. I added chopped fried kimchi and it is a very good chop suey. My mom from Texas made it occasionally – from a large can and a bag of fried noodles.
Delicious! Literally compares to Chinese take-out! To make it vegetarian, I added some sliced water chestnuts, baby bok choy and bamboo shoots. I also used whole button mushrooms instead of sliced as I love the mouth “feel” of them. :)
This dish was great
Tried this tonight and used ground beef. My husband loved it so so much! One of my favorite recipes from now on!
This is sooooo good! Easy, no mess, fast and simply delicious! Jan. 2023
Enough with the ads and popups!!! Couldn’t even get to the recipe, so annoying, you’re likely losing viewers due to this.
It looks very good
Tried this and it was delicious!