Hearty Chop Suey Recipe for Easy Meal Prep

Chop suey brings together crisp, colorful vegetables in a light savory sauce, often mixed with chicken, shrimp, or liver. It fits busy weekdays and family gatherings alike since it cooks fast, stretches generously, and works well for make-ahead meal prep. Follow this chop suey recipe to create a hearty stir-fry that stays vibrant and satisfying even after reheating.

20 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

1 tablespoon cooking oil
3 cloves garlic (minced)
1/2 piece red onion (minced)
1/4 cup chicken liver (sliced into bite-sized pieces)
1/2 cup chicken breast fillets (cubed)
pinch ground pepper
1/2 cup sayote (sliced)
1/2 cup cauliflower florets (cut into bite-sized pieces)
1/2 cup carrots (thinly sliced)
3/4 cup water
1 piece Knorr Shrimp Cube
1/3 cup Baguio beans (cut into bite-sized pieces)
1/4 cup celery sticks and leaves (sliced)
1/4 cup red and green bell peppers (sliced)
1 cup cabbage (sliced into bite-sized pieces)
1/2 cup singkamas (thinly sliced)
2 tablespoons oyster sauce
2 tablespoons cornstarch dissolved in 2 tablespoons water
100 grams shrimp (peeled and deveined)

Prepare the Aromatics Heat a wok for 1 minute over medium heat. Add oil and sauté garlic and onions until fragrant and the garlic turns lightly golden. Tip: A wok distributes heat quickly and evenly, allowing the vegetables to stay crisp while locking in flavor without turning soggy.
Cook the Proteins Add chicken liver and cubed chicken fillet. Sauté until the chicken turns opaque white and firm, and the liver changes from deep red to light brown with no raw center.
Add Shrimp and Season Add shrimp and sauté for 2 minutes or until pink and slightly curled. Sprinkle ground black pepper and sauté for 1 minute.
Cook the Firm Vegetables Add sayote, cauliflower, carrots, water, and Knorr Shrimp Cube. Mix well. Cover and simmer until the sayote is almost tender, about 5 minutes. Tip: Start with the harder vegetables, then add the softer ones later so everything cooks evenly without turning mushy.
Add Mid-Texture Vegetables Add Baguio beans, celery stalks, and bell peppers. Mix well. Cover and cook for 3 minutes until slightly tender but still crisp.
Finish and Thicken Add celery leaves, cabbage, singkamas, oyster sauce, and dissolved cornstarch. Toss gently to coat everything evenly. Cover and cook for 1 minute until the sauce lightly thickens and turns glossy. Serve hot.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	60.62 kcal
Protein (g)	4.67 g
Sugar (g)	2.76 g
Fat (g)	0.44 g
Fibre (g)	1.92 g

What Is Chop Suey?

Chop suey is a vegetable-forward stir-fry whose name means “mixed pieces,” referring to its assorted vegetables and proteins. Influenced by Chinese cooking, it has been adapted to Filipino tastes and evolved into a lighter, more vegetable-focused viand that pairs well with rice. Because Filipino chop suey cooks in large batches and adjusts easily to available ingredients, it remains a staple in carinderias, cafeterias, and gatherings.

How Chop Suey Is Traditionally Cooked

Chop suey is made by sautéing garlic and onions, then adding proteins such as chicken, shrimp, or liver. Vegetables are cooked in stages, beginning with the firmest and finishing with the quicker-cooking ones, so they stay firm and flavorful.

How to Meal Prep Chop Suey

Chop suey is easy to prepare ahead since most vegetables can be washed, dried, and sliced a day or two in advance, then stored in airtight containers. The cooked dish can be refrigerated or frozen, though slightly undercooking the vegetables helps them stay crisp after reheating.

Other Chop Suey Add-Ins and Substitutions

Chop suey adapts easily to what’s available, making it practical for both everyday meals and special occasions. Red cabbage adds color and crunch, while young corn and quail eggs bring a touch of sweetness that kids often enjoy. You can also skip the chicken and use squid rings, squid balls, tofu, or kikiam.

How to Serve Chop Suey

Serve chop suey hot, straight from the wok, while the vegetables stay crisp and colorful. At Filipino gatherings, it’s often eaten alongside other crowd favorites like lumpiang shanghai, fried chicken, pork barbecue, and lechon.