BETTER THAN TAKEOUT: Easy Chop Suey Recipe (炒杂碎)

Today, we are making Chop Suey. A lot of people believe that it was a dish invented in the US by Chinese Americans. I’ve got so many people requesting it so I did a lot of research to find out the Chinese root of this dish; turns out it does exist in China. Chop Suey is actually the transliteration of Cantonese pronunciation of “炒杂碎”. Chao (炒) means stir fry, which is the most common cooking technique in Chinese cuisine. Za (杂) means a little bit of everything
Sui (碎) mean broken; it is referring to all the roughly chopped ingredients
There is no specific recipe for Chao Za Sui because it is an impromptu stir fry that is made with whatever ingredients you have.

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Videography / Editing by Austin Schargorodski –

14 oz (400 grams) of mixed vegetables
2 cloves of garlic sliced thinly
1/2 inch of ginger sliced thinly
12 oz (340 grams) of meat (beef, pork, chicken, fish…)
1/2 tsp of salt
1 tsp of soy sauce to marinate the pork (Amazon Link –
1 tsp of dark soy sauce (Amazon Link –
Some black pepper to taste (Amazon Link –
2-3 tbsp of cooking oil to stir fry the meat
A splash of water if needed
1 tbsp of soy sauce to seasoning the vegetables (Amazon Link –
1/2 tbsp of oyster sauce (Amazon Link –
A drizzle of Chinese cooking wine (Amazon Link –
2 tsp of cornstarch (Amazon Link –
1/4 cup of water
A drizzle of sesame oil (Amazon Link –

Cut 14 oz of vegetables into bite-size. You can use whatever you like. I choose Chinese broccoli, carrot, snow peas, bell pepper, cauliflower, and bean sprout.
Slice 2 cloves of garlic and 1/2 inch of ginger thinly;
Cut 12 oz of pork shoulder into 1/8 of an inch thick slices. You can also use the same marinade but switch to chicken or beef. Marinate it with 1/2 tsp of salt, 1/4 tsp of baking soda, 1 tsp of soy sauce, 1 tsp of dark soy sauce, and some black pepper to taste. Mix until well combined. Set it aside for 15 minutes.
Before cooking, quickly mix 2 tsp of cornstarch and 1/4 cup of water.
Turn the heat to high and heat the wok until it is smoking hot. Add some cooking oil and toss it around to cover the bottom of the wok. Go in with the marinaded pork. Quickly stir the pork for a minute or 2. Take it out. Make sure you tilt the wok so you can leave the oil in the wok.
Turn the heat back on high. Toss in the garlic and ginger slices. Stir for a minute or until they are fragrant. Throw in the vegetables. Cook them for a couple of minutes. If you see the wok is a bit dry, you can add a couple of splash of water; the steam will help to cook the vegetables through.
Season with 1 tbsp of soy sauce and 1/2 tbsp of oyster sauce. Keep stirring. Add the bean sprout and the leafy part of the gailan. Introduce the pork back to the wok. Add a splash of Chinese cooking wine from the side of the wok. Mix to combine everything. Pour in the cornstarch water. Stir until the sauce is thickened up. Before serving, add a drizzle of sesame oil for the nutty taste. Enjoy!

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