Chinese🐟 Seafood

Shrimp Chop Suey

Name: Shrimp Chop Suey
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 346 g peeled shrimp; 80 g broccoli; 40 g carrot; 80 g celery; 120 g zucchini; 160 g cabbage; 3 ginger slices; 3 cloves minced garlic; 1/8 tsp salt; 1/8 tsp sugar; 1/8 tsp white pepper powder; 1 tsp cornstarch; 1 tsp water; 1 tsp sesame oil; 3 tsp rice wine; 2 tsp oyster sauce; 1 tsp dark soy sauce; ¾ tsp cornstarch; ½ cup water; 1/8 tsp sugar; 1/8 tsp salt; 1/8 tsp sugar; 1/8 tsp salt

⏱ 25 min🍽 Serves 5

A simple and delicious stir-fry featuring succulent shrimp paired with crisp mixed vegetables. Seasoned with oyster sauce and dark soy sauce, then finished with a cornstarch slurry to create a flavorful sauce. Restaurant-quality results from home cooking at a fraction of the cost.

High-proteinLow-cal

Adapted from a video by Cook! Stacey Cook

Shrimp Chop Suey Recipe | Shrimp And Mix Vegetable Stir Fry | Easy And Delicious Stir Fry Recipe

Watch on YouTube

Ingredients

peeled shrimp346 g
broccoli80 g
carrot40 g
celery80 g
zucchini120 g
cabbage160 g
ginger slices3
minced garlic3 cloves
saltfor marinating shrimp1/8 tsp

Steps

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1
Prepare the ingredients: slice 3 pieces of ginger and mince 3 cloves of garlic. Cut zucchini into thick slices, and angle-cut celery into similarly-sized pieces. Cut cabbage into roughly 2-inch by 2-inch pieces, separating the layers. Cut broccoli into bite-sized florets and slice the carrot.
2
Rinse the shrimp with cold water and pat dry. Place in a bowl, add salt, sugar, white pepper powder, cornstarch, and water, then mix evenly. Finish by adding sesame oil and mixing once more.
3
Mix cornstarch and cold water together, stirring until all the cornstarch dissolves. Set aside.
4
Heat oil in a pan over medium-high heat, then add a pinch of sugar and salt. Immediately add broccoli, celery, and carrot slices, stir-frying for about 40 seconds. Add a touch of rice wine and continue stirring for about 30 seconds until the alcohol evaporates. Remove from pan and set aside.
5
Add more oil to the pan if needed. When hot, add a pinch of sugar and salt, then immediately add cabbage and zucchini. Stir-fry for about 30 seconds, add a touch of rice wine, and continue cooking for about 30 seconds until the alcohol evaporates. Remove from pan and set aside. (Stir-frying vegetables in batches ensures more even cooking and better results.)
6
Add more oil to the pan if needed. When hot, add the ginger slices and marinated shrimp, spreading them out and pan-frying until the bottoms turn golden brown. Flip and pan-fry the other side. While the second side cooks, add the minced garlic and stir to coat it with oil.
7
Add a touch of rice wine and stir-fry until the liquid evaporates. Season with oyster sauce and dark soy sauce, and continue stir-frying until the shrimp color looks even.
8
Add the cornstarch and water mixture, stirring the mixture first since cornstarch tends to settle. Stir together with the shrimp until the mixture quickly comes to a boil and thickens into a sauce.
9
Return all the cooked vegetables to the pan, toss everything together gently a few times until well combined, and serve.

Shrimp Chop Suey

Ingredients

Steps

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