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A skillet with shrimp chop suey with sauce featuring red bell pepper slices, green snow peas, and more Asian style vegetables.
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5 from 13 votes

Traditional Shrimp Chop Suey

This Shrimp Chop Suey will satisfy those Chinese takeout cravings! Made with juicy shrimp, sauteed veggies, and a rich savory sauce. Enjoy over rice or noodles!
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Main Stir Fry
Cuisine: American-Chinese
Servings: 4 servings
Calories: 214kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Shrimp:

  • 16 oz. shrimp peeled and deveined - 453 ⅔ grams 21-25 count per lb.

Chop Suey Sauce:

  • 1 tablespoon cornstarch
  • 1 ½ tablespoon light soy sauce or all purpose soy sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Chinese Cooking Wine or Mirin
  • ½ teaspoon toasted sesame oil
  • Dash of white pepper or black
  • ¾ cup water 185 ml.

Stir Fry:

  • 1 ½ tablespoon vegetable oil or other cooking oil
  • 2 garlic cloves finely chopped
  • ½ onion sliced (you may use white, brown, yellow)
  • 2 stems bok choy or other Asian greens
  • 1 medium carrot thinly sliced
  • 1 stalk celery thinly sliced
  • 1 red bell pepper sliced
  • 1 cup snow peas ends trimmed
  • ½ cup small crimini mushrooms sliced
  • 1 cup bean sprouts
  • 1 tablespoon sesame seeds optional

Instructions

For the chop suey sauce:

  • Place the cornstarch and soy sauce in a bowl.
    Mix until lump free.
    Then add remaining Sauce ingredients and stir. Set aside

Prepare vegetables:

  • Chop bok choy: Trim end off bok choy then cut into 3-inch (7cm)pieces. Separate stems from leaves.
  • Chop carrot - Peel then cut into 1.3-inch(3cm) pieces. Then slice into thin pieces.
  • Slice celery - Thinly slice the celery stalk.
  • Red Bell Pepper - Remove the seeds and thinly slice.
  • Snow peas - Trim the ends and if the snow peas are long slice in half on a diagonal .

Stir Fry:

  • Heat the vegetable oil in a wok or skillet over high heat. Add garlic and stir quickly, then add onion.
    Cook for 1 minute, stirring constantly, until the onion is starting to wilt.
  • Add the bok choy stems, celery, red bell pepper, carrot, snow peas, and mushrooms.
    Stir fry for 4 minutes.
  • Add the cleaned shrimp, cook for 1 minute until the surface changes from white to pink. Don’t overcook.
  • Add bok choy leaves, bean sprouts and Sauce.
    Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
    Sprinkle with a bit of sesame seeds (optional).
  • Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Notes

NOTE: The nutritional value shown is JUST for the chop suey, it does not include whatever you serve it with. 
TIPS:
    • Store leftover Chinese shrimp chop suey separately from rice or noodles, as these additional ingredients will absorb much of the sauce. 
    • You could par-boil some of the harder vegetables before pan-frying them if you prefer softer vegetables in your stir fry.
    • Be careful not to overcook the shrimp. They should turn to light pink in the pan but not become rubbery. 
    • Enjoy this dish with your favorite choice of noodles. Serving the shrimp chop suey with rice makes this dish gluten-free. 
    • I highly recommend using Chinese cooking wine for this recipe. It’s an ingredient every Chinese restaurant uses and will give this homemade dish that restaurant quality!
VARIATIONS:
    • I’ve used light soy sauce in this shrimp chop suey recipe which gives the sauce a clearer color. Ordinary soy sauce is a great substitute without changing the color of the sauce. You can also use dark soy sauce, but the sauce will be darker in color with a stronger flavor. Reduce the dark soy sauce to 1 tablespoon. 
    • Use vegetarian oyster sauce instead of regular oyster sauce for a vegetarian or oyster-free option. This is available at most grocery stores. Omit the shrimp and increase the vegetables for a truly vegetarian version. 
    • If you can’t source Chinese cooking wine, use dry sherry, Mirin, or Japanese cooking sake. 
    • For a non-alcoholic sauce, use chicken broth or water instead of wine. 
    • Serve this Chinese shrimp chop suey with cauliflower rice for a low-carb meal. 
    • Use other meat, such as beef, chicken, or pork, instead of shrimp. 
    • Toasted nuts sprinkled through the stir fry just before serving is a great way to add extra crunch.
    • Add a small amount of red chili oil or sriracha sauce to this dish for a slight kick of heat.

Nutrition

Calories: 214kcal | Carbohydrates: 24g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1473mg | Potassium: 1504mg | Fiber: 7g | Sugar: 11g | Vitamin A: 22766IU | Vitamin C: 248mg | Calcium: 558mg | Iron: 5mg