Cantonese Chop Suey

Prep Time
Cook Time
Ready In

"Great for cleaning out the veggie bin of this and that, and of course I made this with what I had on hand. It is very forgiving on what your vegetables are. I have listed some options for other veggies- if you use those, use a little less of the others so the amount of sauce stays nice, or just increase the sauce. Serve this with rice, over pan-fried noodles, over crispy canned chow mein noodles or cook chinese wheat noodles and stir them in (in which case this would now be "lo mein")."

Original is 5 servings


  • Serving Size: 1 (374 g)
  • Calories 126.6
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 34 mg
  • Sodium - 1473.2 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 4.2 g
  • Sugars - 8.4 g
  • Protein - 8.3 g
  • Calcium - 103 mg
  • Iron - 1.9 mg
  • Vitamin C - 38.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mix sauce ingredients and keep nearby.

Step 2

In a large deep skillet or wok, stir-fry the carrots, celery and onion in oil until they begin to brown.

Step 3

Add the cabbage and ginger and stir-fry until the leafy part of the cabbage wilts a bit.

Step 4

Add the chicken/protein, bean sprouts, bamboo shoots, and scallions and cook until the bean sprouts just begin to soften.

Step 5

Re-stir the sauce and pour into wok, stir for a few minutes until it boils and thickens.


  • Cooked white or brown rice- whatever you have or like, cooked noodles, or crispy chow mein noodles.

2 Reviews


Delicious! After seeing the pictures that Bergy posted I knew I had to make this for dinner last night. I used leftover chicken, added garlic and some siracha and followed the rest of the recipe. Definately a keeper...DH ate every last bite.


review by:
(21 Dec 2014)


I did take some libeerties with this recipe. I cleaned the fridge for the veggies, omitted the chicken and served it with a roasted tilapia filet. The sauce was made as written We loved it Thanks Sue


review by:
(20 Dec 2014)

You'll Also Love