Chop suey sauce

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!

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!

Make Homemade Chop Suey with this simple recipe. Perfectly seasoned with oyster sauce and packed with fresh veggies.

Chicken Chop suey is chinese american cuisine with full of flavour. You can create your own chop suey that is better than take out.

This homemade Chop Suey recipe is better than that takeout. The trick to amazing chop suey is all in the sauce. When you get the Chop Suey sauce right it makes the entire dish exceptional! A good Chop Suey sauce is all in the oyster sauce and shaoxing wine. Its the trick that all the Chinese restaurants use to make their sauce delicious.

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.

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

Tender juicy chicken bites with crunchy veggies in a rich sauce for a classic Chinese takeout-style chicken chop suey no one can resist!

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").