Chop suey is basically a stir-fry recipe of meat and vegetables with a thick sauce. It is one of our favorite Chinese foods.
Today we bring you a delicious shrimp chop suey as we love seafood and flavorful dishes. If you are gluten intolerant be sure to use gluten free soy sauce.
- 1 cup vegetable broth
- 1 tablespoons cornstarch
- 1 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon fish sauce
- ½ teaspoon sesame oil
- 1 teaspoon ginger root, finely grated
- 1 clove garlic, pressed
- Freshly ground pepper, to taste
- 1 pound cooked shrimp
- 1 medium carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 white onion, chopped
- 1 bell pepper, chopped
- 2 cups bean sprouts
- 3 tablespoons vegetable oil
You may also be interested in: Pad Thai with Shrimp.
For those who prefer shrimp chop suey, this one only requires a few good shrimp, select large shrimp if you want a bigger dish and follow the same steps of this recipe.
- Whisk together the broth, cornstarch, soy sauce, mirin, fish sauce, sesame oil, ginger, garlic and pepper, then set aside.
- Pour the vegetable oil into a wok or large skillet and heat over medium-high heat.
- Add the carrots, celery, onion and bell pepper and cook until al dente, 10 to 12 minutes. (If the vegetables start to stick together, add a little water, a tablespoon at a time.)
- Add the shrimp and bean sprouts and cook until the shrimp are heated through.
- Quickly stir the sauce and pour it into the wok or skillet; cook until it thickens and the sauce sticks to the vegetables.
To prepare shrimp chop suey you can see the different sizes of shrimp and choose the one you like best.
- Not only can you add eggplant to the shrimp chop suey recipe, but you can also serve it as a side dish.