Chop suey sauce

THE BEST CHOP SUEY RECIPE!! The secret to this easy and delicious chop suey recipe is to use oyster sauce to create a thick, savory gravy that perfectly coats each bite!

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!

Pork Chop Suey is a one skillet stir-fry recipe made with fresh ingredients including juicy pork and tender-crisp veggies tossed in a rich savory and subtly sweet brown sauce. This dish is delicious served over rice and ready in under 30 minutes!

Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. It usually contains pork, shrimp, and often even boiled quail eggs. This Chop Suey is a vegan take on the Filipino-Chinese classic that we’d often have at home. It’s a great way to use up leftover veggies and is easily customisable depending on what you have.

Vegetable Chop Suey, a tasty American Chinese dish filled with vegetables in a delicious sauce served over fried chow mein noodles or rice.

I love the flavor of ethnic foods, but our family budget doesn't always allow for splurging. Here is one of my favorite inexpensive homemade Chinese food

Beef Chop Suey is a delicious Chinese-American dish that originated in the The Old-Fashioned restaurant in Madison, Wisconsin. This classic restaurant favorite has been given an update with more savory flavors, which makes it perfect for a tasty weeknight dinner or even a fancy Sunday brunch.

Chop suey is quick and easy to make with tender diced pork quickly sautéed with crisp mixed vegetables and bean sprouts in a thick brown sauce.

This Chicken Chop Suey recipe is super quick and easy, making it perfect for a busy weeknight dinner! The whole family will love this dish!

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").