Chop Suey (Capcay)
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!
Ingredients
- 1 lb chicken cut into bite-sized pieces (or another protein)
- 3 cups broccoli cut into bite-sized pieces
- 3 cups cabbage cut into bite-sized pieces
- 1 cup squash cut into bite-sized pieces
- 1 cup mushrooms (any type works, however, I used king oyster mushrooms)
- Asian fishballs or fishcake cut into bite-sized pieces
- 2 small 1 inch pieces of ginger
- 2 stalks green onions cut into 1 inch pieces
- 1/4 small onion sliced
- 3 tbsp minced garlic
Chop Suey Gravy Sauce
- 3 tbsp oyster sauce
- 1 tbsp soy sauce (I prefer using light soy sauce which is more mild in flavor)
- 1 tbsp fish sauce
- 3 tbsp sesame oil
- 2 1/2 tsp sugar
- 1 tsp white pepper
- 1 tbsp chicken bouillon
To thicken gravy
- 2 tbsp cornstarch
- 1/2 cup water
Instructions
- Clean, chop, and prepare vegetables and protein. You can follow the vegetables I've listed for this recipe or whatever vegetables you have or prefer. However, total you should have about 7 cups of vegetables and 3 cups of protein. Your vegetables should be about double the amount of proteins you use. Try to cut vegetables and proteins into equal bite-sized pieces. Set aside.
- In a bowl, mix oyster sauce, soy sauce, fish sauce, sesame oil, sugar, white pepper, and chicken bouillon. In a separate small bowl, add cornstarch with water to make thickening slurry. Set aside.
- In a large frying pan or wok, heat up 4-5 tablespoons of cooking oil using medium-high heat. Add in minced garlic and stir fry until fragrant (about 1 minute). Add in chicken or whatever protein you are using to the wok. Season chicken with a sprinkle of salt and white pepper. Stir fry until chicken is ready (about 5 minutes).
- Add in mushrooms and fishballs. Cook for another 3 minutes or until cooked.
- Add in ginger pieces, onions, and green onions. Stir fry for 30 seconds.
- Add in cabbage, broccoli, and squash. Stir fry for 30 seconds.
- Add in sauce mixture and mix everything together. Add in about 3 cups of water or just enough water to fill the pan below the top of your vegetables and protein (just barely covering the ingredients). Bring to a boil.
- Add cornstarch and water slurry. Mix everything together and continue cooking until desired tenderness of vegetables (about 3 minutes). Serve chop suey with a bowl of hot rice or with crispy noodles!