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Chop Suey


Chop suey literally means “assorted pieces” in Chinese.) This dish is one of my favorite Chinese meals, is a dish consisting of meats often chicken, fish, beef, shrimp (aka: prawns) or pork and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a corn starch-thickened sauce. It is typically served with rice but can become a form of chow mein with the addition of stir-fried noodles.
This dish is both very tasty and highly nutritious and I like to make it with very fresh vegetables.


  • 2 chicken breasts
  • 1/2 small Chinese cabbage
  • 125 (4 oz) green beans
  • 3 sticks of celery
  • 2 medium or 1 large onion
  • 1 large carrot
  • 3 cloves garlic
  • 250gr (8oz) prawns (shrimp)
  • 2 tablespoons sesame oil
  • 250gr (8oz) pork (optional)
  • 2 teaspoons cornflour
  • 1 chicken stock cube
  • 1 tablespoon soy sauce
  • 1 cup water
  • small can bamboo shoots


  • Cook the chicken and cut into small pieces. Shred cabbage finely, slice beans diagonally, peel and chop onions and carrot finely into small cube like pieces.
  • Shell shrimp & de-vein if need be. Ensure all meats and vegetables are cut into pieces of a similar size.
  • Heat sesame oil in steel wok and cook chicken quickly, then add the onions, garlic and carrot. Continue to cook.
  • Add the cabbage, beans, celery, bamboo shoots (which you have cut into strips). Cook for 3 – 5 minutes.
  • Add the combined water, cornflour, crushed stock cube and soy sauce to a pan, simmer until sauce thickens, then add to the wok.
  • Simmer a further 3 minutes until cooked.
  • Serve and enjoy with steamed rice or noodles.