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Shrimp Chop Suey

A comforting and colorful stir-fry featuring succulent shrimp and fresh vegetables in a savory sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Chinese
Calories: 310
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 cup chicken stock homemade or low-sodium for less salt
  • 2 tbsp hoisin sauce gluten-free if needed; brands like San-J make excellent options
  • 2 tbsp soy sauce gluten-free if needed; try Tamari for a gluten-free alternative
  • 1 tbsp ginger root grated; fresh is best for flavor
  • 2 cloves garlic minced; fresh is key for that aromatic kick
  • 1 tbsp cornstarch to thicken your sauce
  • 1 tsp sesame oil for that nutty flavor
  • 1/4 tsp red pepper flakes adjust according to your spice preference
Main ingredients
  • 1 tbsp vegetable oil like canola or avocado oil
  • 1 small yellow onion thinly sliced
  • 1 stalk celery thinly sliced
  • 1 large carrot thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 cup snow peas these add a delightful crunch
  • 1 pound large shrimp fresh or thawed frozen is fine
  • 2 cups bean sprouts for that added crunch

Method
 

Preparation
  1. In a medium bowl, whisk together the chicken stock, hoisin sauce, soy sauce, ginger, garlic, and cornstarch. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the thinly sliced onion, celery, carrot, bell pepper, and snow peas. Stir-fry for about 5 minutes until they just start to become tender but still maintain a bit of crunch.
  4. Toss in the shrimp and bean sprouts, continuing to stir-fry for an additional 3 minutes, until the shrimp are opaque and turn a lovely pink color.
  5. Give the sauce another whisk and pour it into the skillet. Stir everything together for about 1 minute, or until the sauce has thickened and is heated through.
  6. Serve hot, pairing with rice or noodles.

Notes

Opt for fresh vegetables and wild-caught shrimp whenever possible. Keep leftovers in an airtight container in the fridge for about 3 days. Adjust spiciness with red pepper flakes as desired.