Shrimp Chop Suey
Colorful, saucy, and ready in under 30 minutes, this Shrimp Chop Suey is packed with crisp veggies, tender shrimp, and a glossy stir-fry sauce that ties everything together. Serve it over rice for a takeout classic or toss with noodles for a hearty weeknight meal.
Servings: 6 Servings
Calories: 513kcal
Ingredients
- 1 lb deveined shrimp
- 3 carrots sliced
- 1 cup edamame
- ¼ cup bean sprouts
- 8 ounces Baby Bok choy chopped
- 1 bell pepper sliced
- 2 cups broccoli florets
- 1 white onion sliced
- ¼ cup scallions
Chop Suey Sauce
- 2 teaspoon garlic minced
- 1 teaspoon ginger paste or grated ginger
- 2 teaspoon cornstarch
- ½ cup vegetable broth
- 2 tablespoon mirin
- ⅔ cup soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon sesame oil
- 1 teaspoon coarse black pepper
- ⅛ teaspoon crushed red pepper flakes
For Serving
- ½ tablespoon sesame seeds
- 3 cups basmati rice
Instructions
- Prepare rice according to package instructions and set aside until needed.
- Bring 3 cups of water to a boil and preheat a wok over medium high heat. Prepare a large mixing bowl with ice and water.
Prepare Sauce
- Combine all ingredients, except cornstarch, in a bowl with a pour spout. Whisk until blended. Add cornstarch. Stir until combined.
- Remove ¼ cup. Add to a separate bowl with the shrimp. Toss to coat.
Prep Vegetables
- Prepare veggies. Cut carrot into ⅛” slices, roughly chop bok choy, bell pepper, onion, and scallions.
- Add carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds.
- Immediately remove with a slotted spoon and add to the ice water.
Cook
- Add canola oil to the wok. Add in the carrots, edamame, bell pepper, broccoli, and onion. Sauté for 4 minutes.
- Push veggies to the side of the wok and add shrimp to the center. Cook for 1 minute, then turn the shrimp. Pour in the sauce. Lower the heat to a simmer.
- Stir in the bok choy, bean sprouts, and scallions. Cover and let simmer for 5 minutes.
- Serve with rice or noodles and garnish with sesame seeds. Enjoy every bite!
Notes
- Blanch & Shock Veggies: For extra bright and crisp vegetables, give broccoli or carrots a quick 30-second blanch followed by an ice bath before stir-frying. Short on time? Skip this step and cook everything directly in the wok.
- Adjust the Sauce: When serving over noodles instead of rice, double the sauce for the best glossy coating.
Nutrition
Calories: 513kcal | Carbohydrates: 93g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 2217mg | Potassium: 653mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7822IU | Vitamin C: 74mg | Calcium: 179mg | Iron: 3mg