Chop Suey Recipe (Vegetable Stir-Fry)

Chop suey is a Filipino-Chinese vegetable stir-fry made with a mix of vegetables. It is a good way to use whatever firm vegetables you have on hand or need to use up in the fridge.

The light, savory sauce is slightly thickened, so it coats everything without feeling heavy.

In this recipe, I used crispy tofu, but you can use chicken, pork, seafood, or leftover cooked meat.

Notes and Substitutions

• Vegetables: I used broccolini, cauliflower, carrots, red bell pepper, baby corn, wood ear mushrooms, napa cabbage, and celery. You can mix and match with cabbage, bok choy, chayote, snap peas, snow peas, water chestnuts, bamboo shoots, or other mushrooms. Firm vegetables work best. Avoid tomatoes and eggplant because they can become soft and make the sauce watery.
• Proteins: I used tofu, which I fry first so it holds its shape and gets a slightly chewy texture that soaks up the sauce. You can also use chicken, pork, shrimp, squid, quail eggs, or even leftover meat - these are all common in Filipino-style chopsuey.
• Soy sauce: I used a mix of regular and dark soy sauce. The dark soy sauce gives the dish a deeper color. If you only have regular soy sauce, that works too.
• Oyster sauce: This adds a savory umami flavor and is a classic base for the sauce.
• Sesame oil: A small amount adds a light, nutty flavor. You can leave it out if you do not have it.

How to Make Chop Suey (Step-by-Step)

Step 1: Prepare the tofu

Cut 1 block (14 ounces) firm tofu into four thick slabs.

Pat them dry with paper towels and season lightly with salt.

Place 2 to 3 tablespoons cornstarch in a shallow bowl. Coat both sides of the tofu, then shake off any extra.

Heat enough neutral oil to cover the bottom of a pan over medium-high heat.

Fry the tofu for 3 to 4 minutes per side, or until golden and crisp.

Transfer it to a wire rack or a plate lined with paper towels.

Let it cool slightly, then cut it into bite-sized pieces. Set aside.

To air-fry: Cook the tofu at 400°F (200°C) for 12 to 15 minutes, turning halfway through.

Step 2: Prepare the sauce

In a bowl or cup, combine:

• 2 tablespoons soy sauce (use half dark soy sauce if you have it)
• 2 tablespoons oyster sauce
• 1 tablespoon chicken base or bouillon
• 1 cup water
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon sesame oil

Mix until the cornstarch is fully dissolved. Set the sauce aside.

Step 3: Prepare the vegetables

Rinse and dry the vegetables. Cut them into similar-sized pieces so they cook evenly.

• Wood ear mushrooms: If dried, soak them in warm water until soft. Trim the tough parts and slice into bite-sized pieces.
• Baby corn: Rinse and halve if they're large.
• Napa cabbage: Separate the white and green parts. Cut the white parts into strips and roughly chop the leafy green parts into large pieces.
• Broccolini and cauliflower: Cut into bite-size florets. Trim the ends, but keep the stems. Cut any thick stems into smaller pieces.
• Carrots: Peel and slice thinly on a diagonal.
• Celery & bell pepper: Slice into thin, even pieces.

Keep the vegetables in groups. The firm vegetables cook first, while the tender vegetables and cabbage leaves go in last.

Step 4: Blanch the vegetables

Bring a pot of water to a boil. Add a pinch of baking soda to keep the green vegetables bright.

Blanch the cauliflower, carrots, broccolini, and white parts of the napa cabbage for 1 to 2 minutes, just until slightly tender but still crisp.

Drain well and set aside. Keep them crisp, since they will cook again in the wok.

Step 5: Sauté the aromatics

Heat about 1 tablespoon oil in a wok or large, deep pan over medium heat.

Add  1 small knob ginger (minced) and cook for about 30 seconds.

Add 1 small onion (chopped) and 6 garlic cloves (minced).

Cook until the onion starts to soften and the garlic smells fragrant.

Step 7: Add the sauce

Stir the sauce again because the cornstarch may have settled at the bottom.

Pour in the sauce and toss with the vegetables.

Simmer for 1 to 2 minutes, until slightly thickened.

Tips for the Best Chop Suey

• Prepare everything first. Stir-frying moves quickly, so cut the vegetables and mix the sauce before turning on the stove.
• Keep the vegetables crisp. Blanch them only until slightly tender. They will continue cooking in the wok.
• Drain the vegetables well. Extra water can make the sauce thin.
• Cook in the right order. Add firm vegetables first and leafy vegetables last.
• Stir the sauce before adding it. Cornstarch settles at the bottom as it sits.
• Do not overmix the tofu. Add it at the end and toss gently so it holds its shape.

Storage and Reheating

• To store: Let the chop suey cool, then keep it in an airtight container in the refrigerator for up to 3 days.
• To reheat: Warm it in a pan over medium heat until heated through. Add a small splash of water if the sauce has become too thick.
• To freeze: Freezing is not recommended because the vegetables can become soft and watery after thawing.

Recipe FAQs

More Stir-Fry Recipes to Try

• Eggplant stir-fry: Eggplant in a savory sauce.
• Pork and mushroom stir-fry: Pork belly and mushrooms in a savory, slightly spicy sauce.
• Tofu and asparagus stir-fry: Crispy tofu and asparagus in garlic sauce.
• Beef stir-fry: Beef with bell peppers and onions in a savory sauce.
• Sweet and sour chicken: Crispy chicken with peppers and pineapple.
• Ginisang togue: Mung bean sprouts with tofu and shrimp.
• Adobong Kangkong: Water spinach cooked adobo-style with garlic and vinegar.
• Ampalaya con Carne: Bitter melon stir-fried with beef.
• Stir-Fried Kangkong: Water spinach stir-fried with garlic.