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Easy Chop Suey Recipe

This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy! It's easy a stir-fry of colorful vegetables with thick yummy sauce good for special occasions or for an everyday healthy meal.

medley of vegetables stir-fry in savory sauce

History of Chop Suey

As I was doing my research on this recipe, I was surprised to learn that the exact origin of this famous dish is still unknown! Yes, we know that it is an American-Chinese cuisine but there were so many accounts of how, when, and who started this dish that until now, are still left unproven.

Nevertheless, I saw a common trend in those stories. This dish was somewhat made haphazardly by mixing whatever available ingredients or leftovers were at that time and tossing it into a thick sauce- then viola! - Chop suey was invented!

Some historians claimed that this dish is originally noodle-based kind of like Chow Mein. But I have always known this dish to be paired with rice. The one I made, of course, is the Filipino way of making this mouth-watering dish that we eat with steamed with rice.

Chop Suey served in a plate.

What Ingredients to use?

The good thing about cooking Chop Suey is that you can use as many varieties of vegetables, meat, seafood, and other additions as you like. You can choose whatever you want or omit the ones you do not like. 

This is the reason why Chop Suey has no exact formal definition. It is mostly described as a "stir-fry of vegetables, meat, and seafood that comes with a thick sauce."

Vegetable Options- You can use leftover vegetables on your fridge that needs to be cooked soon or harvest them fresh from your own veggie garden! The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts. On this recipe, I also used Pak Choi and Sugar snaps freshly picked from my backyard garden.

Meat Options- there are also several meat options that you can choose from. Pork, beef, and chicken being the most favored ones. The ones made here in the Philippines usually include pork or chicken liver, chicken heart, and gizzard.

Seafood Options- If you opt to add seafood on the already flavorful mix of your Chop Suey, the best options would be shrimps, prawns, scallops, squid, and mussels. You can also add fish meat cut in cubes.

Other Options- as if having a counter-full of veggies, meat and seafood are not enough, some also like adding hard-boiled quail eggs, and fried firm tofu.

Chop Suey Recipe with shrimp

Foxy Tips for a Vibrant and Delicious Chop Suey

Do not overcook your veggies! This is a big no-no when making this dish, you want vibrant and tender-crisp, not soggy and gray vegetables. So make sure to be mindful of the cooking time. It's best to always cook the ones that take longer to soften then add the ones that cook quicker later.

Keep them vibrant and crisp. Another good tip that you can use is to parboil (to drop your vegetables in boiling water for a minute) then blanch (submerge them in ice-cold water) them. This process will preserve the vibrancy, flavor, and nutrients of these.

Use the right wok or skillet. Make sure that the size of your wok or skillet is big enough to accommodate all the ingredients. Over-crowding your pan while cooking will result in steaming versus frying or sauteing and will make them soggy.

Still inspired to make more easy vegetable dishes? Try these:

Pinakbet Tagalog
Pinakbet or Pakbet is a Filipino medley of local vegetables like squash, eggplant, okra, yard-long beans, and bitter melon. Pork, shrimp paste, and tomatoes are used to give it its distinctive taste.
Stuffed Eggplant Parmesan
This stuffed Eggplant Parmesan  is filled with beefy goodness and chunky tomatoes in marinara sauce. Topped with Parmesan cheese that turns golden and crunchy after baking.
Mixed Vegetables with Quail Eggs
This mixed vegetables with quail eggs recipe will turn your usual frozen mixed vegetable side dish extra special while keeping it quick and easy.

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Chop Suey Recipe
4.77 from 13 votes

Easy Chop Suey Recipe

This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy! It's an easy stir-fry of colorful vegetables with thick yummy sauce good for special occasions or for an everyday healthy meal.
Print Rate
Course: Side Dish
Cuisine: Asian,Chinese,Filipino
Keyword: chop suey,chop suey recipe
Servings: 6
Calories: 340kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 2 tablespoons vegetable oil
  • 2 cloves garlic - minced
  • 1 cup pork belly - or chicken - sliced into thin strips
  • 1 cup shrimps
  • 2 tablespoons cornstarch - - dissolved in 1 cup water
  • 3-4 tablespoons oyster sauce
  • 1/4 teaspoon ground pepper
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 medium carrot - - sliced diagonally
  • 1 cup sugar snap - or snow peas
  • 1 small bell pepper - - cut into diagonal cubes
  • 1 bunch pak choi - - cut into smaller pieces
  • 1 medium red onion - - cut into 4
  • 3-4 pieces mushroom - - each cut into 3-4 slices
  • 5 pieces young corn - - each cut diagonally into 2
  • salt - as needed


  • In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all sides are done. Add the shrimps and do the same.
  • Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them. Take out the shrimps.
  • Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes.
  • Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Add the shrimp back. Season with salt if still needed. Serve hot.


Nutrition Facts
Easy Chop Suey Recipe
Amount Per Serving
Calories 340 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g60%
Cholesterol 82mg27%
Sodium 536mg22%
Potassium 770mg22%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 5g6%
Protein 13g26%
Vitamin A 8612IU172%
Vitamin C 114mg138%
Calcium 210mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This recipe was originally published in July 2016. Updated in August 2020 to include new photos, more tips, and a recipe video.



Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 38 Comments

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  1. Anong mushroom ang gamit mo, dried shiitake mushroom?

    I’m trying your recipes for our ulam for 3 days already, masarap lahat so far!
    Got me so excited every meal time hehe

  2. […] Try this Chop Suey recipe for an Easy stir-fry of colorful vegetables with thick sauce. A great vegetable dish for a dinner party or just for an everyday healthy meal.  | #filipinofood #filipinorecipe #asianrecipe #vegetable, source : […]

  3. This looks like a really fun one to try! I love dipping noodle dishes a bunch and the hot broth variety would be perfect for the chilly spell we’ve been getting over here.

  4. Hi Ms. Bebs! Just wanna ask if you use fresh young corn or the one in the can? I don't like the one in the can as it has a different smell also it won't give that crunch when bite into it. Although, I don't really have much choice, the asian store we have here in Louisville Kentucky only has the canned young corn. Anyway, do you think I could wash it with cold water to maybe remove some of that smell? Thank you in advance.

  5. Aloha,
    Its been long time, I like to buy your recipe book but I don't know where can I buy. hope you can reply on me in to my email.


  6. 5 stars
    I have attempted to cook chopsuey long time ago but it was a big failure and I have never tried again until today. Your measurements and method were on the spot (though I added a bit of brown sugar because I like my chopsuey sauce a little bit sweet). We gobbled the entire thing in one sitting! And to think I didn't even have shrimps which I believe elevates the dish even more but it was soooo good already! Thank you so much!

  7. Hi po. All the recipes are easy to follow and delicious.. but i have one thing to
    Ask bout the nutrition facts how many grams of food in one serving so that i can minimize my calories and carbs intake. Tnx

  8. 5 stars
    I have used this recipe many times. It's very easy to substitute veggie ingredients depending on what I already have on hand. The sauce is very simple, just oyster sauce and cornstarch. I make the veggie only version when I want something to accompany a salty and rich dish like adobo or binagoongan

  9. 5 stars
    Your chopsuey recipe was perfect for that day when I wanted to have a good hot dish on the table quickly. I prepped the vegies night before. Great tip on how to keep the vegies crunchy and not soggy. The leftover tasted so good when I had it for my lunch at work next day. Thanks for being so generous with your recipes. I love your site!

  10. hi ! i was searching for chicken currry recipe ,and i came across your website. i found also a recipe for chopsuey , which it's one of my favorite food. i love to cook but i'm always concern on the nutrition facts.. my question is, how do you determine exactly the exact amount of nutrition on it's recipe you cook with all the ingredients on it. awaiting for your reply. thanks

    1. Hi Tanya, vegetable oil has a neutral flavor and sesame oil has a rather stronger flavor so it may overpower the rest of the ingredients.

  11. 5 stars
    Hello and warm regards . I came across to your website while I was searching for some chop Suey recipes. I liked it and actually made it that day. I just followed everything you’ve written except for chicken.( I have chicken allergy). I substituted it with thinly sliced pork belly and oh ,I also added celery stalks and it came out really good and tasty.I printed your chop Suey recipe, have it laminated and put it with the rest of my recipe collection binder.

  12. 5 stars
    Hi im anna* I love to cook.. I. Also one of the fans of foxyfolksy recipe im always wants to experiment other meals to my kids... my background of family is best cooker thats why I want to to continue.. hopefully someday I have my own restaurant... notes: everytime u cook give full of love to become success your meals.. ..

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