Shrimp Chop Suey
A quick and easy recipe for Shrimp Chop Suey featuring fresh shrimp stirred with colorful vegetables and a homemade sauce, perfect for busy weeknights.
Ingredients
For the Sauce
- 1 cup chicken stock Can substitute with vegetable broth for vegetarian version
- 2 tbsp hoisin sauce Can be gluten-free
- 2 tbsp soy sauce Can be gluten-free
- 1 tbsp ginger root, grated
- 2 cloves garlic, minced
- 1 tbsp corn starch
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes Adjust according to spice preference
For the Stir-Fry
- 1 tbsp vegetable oil
- 1 small yellow onion, thinly sliced
- 1 stalk celery, thinly sliced
- 1 large carrot, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup snow peas
- 1 pound large shrimp, fresh or thawed frozen Fresh yields the best texture
- 2 cups bean sprouts Add at the end to retain crunch
Instructions
Preparation
- In a medium bowl, whisk together the chicken stock, hoisin sauce, soy sauce, grated ginger, minced garlic, corn starch, sesame oil, and red pepper flakes. Set aside.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat. When it shimmers, add the sliced onion, celery, carrot, bell pepper, and snow peas. Stir-fry for about 5 minutes or until the vegetables begin to soften but still retain some crispness.
- Toss the shrimp into the hot skillet with the vegetables. Stir-fry for an additional 3 minutes or until the shrimp are opaque and pink.
- Give the sauce another quick whisk and pour it over the shrimp and vegetable mixture. Stir everything together until the sauce thickens and is heated through (approximately 1 minute).
- Enjoy your Shrimp Chop Suey immediately over steamed rice or noodles for a hearty meal!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the microwave or sauté on low heat to avoid overcooking the shrimp.