Chop Suey

by Gode greier
20 min
Chop Suey
Chop Suey simply means "odds and ends" in Chinese and is an incredibly simple and good stir-fry dish. It can be adjusted according to what vegetables you have lying around and can be served with either rice or noodles! The chicken can also be replaced with beef, pork or shellfish!


  • 300 g chicken thigh fillet
  • 1 tbsp corn starch
  • 1 tbsp soy sauce
  • 2 dl water
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp corn starch
  • 1 tsp chicken bouillon
  • 1/2 tsp grated ginger
  • 2 clove garlic
  • 1 x yellow onion
  • 2 x carrots
  • 1 x broccoli
  • 100 g baby corn
  • 100 g bamboo shoots
  • 1/2 tsp garlic


  1. Put the chicken in a bowl together with the cornstarch, soy sauce and water. Mix well and leave to marinate for about 10 minutes.
  2. Stir together the ingredients for the stir fry sauce: water, soy sauce, oyster sauce, cornstarch, chicken bouillon and grated ginger and garlic.
  3. Cook rice, noodles or whatever you prefer!
  4. Peel and cut the onion and carrots into slices. Divide the broccoli into florets, and cut the baby corn in half.
  5. Fry the chicken in some oil with salt and pepper for 2-3 minutes until it is well browned. Add the garlic and onion and cook for 1-2 minutes so that the onion softens a little. Add the rest of the vegetables and the sauce. Bring to a boil and simmer for 1-2 minutes until the sauce thickens. The vegetables should still be crunchy!