This Easy Shrimp Chop Suey is a colorful mix of shrimp and fresh veggies. It’s quick to make and brings a tasty Asian flair to your dinner table!
Honestly, it’s hard to resist the bright colors and crunch of the veggies! I love serving this with rice—makes it even better. Plus, who doesn’t love a simple dish that looks fancy? 🍤🥦
Key Ingredients & Substitutions
Shrimp: I prefer medium shrimp because they cook quickly and have great flavor. You can also use precooked shrimp—just add them at the end to heat through. If you want a different protein, chicken or tofu works well too!
Vegetable Oil or Sesame Oil: For a neutral taste, vegetable oil is perfect. I often use sesame oil for its nutty flavor. If you’re watching calories, olive oil is a good substitute, but it will change the flavor a bit.
Veggies: Feel free to swap any of the vegetables based on what you have. Zucchini, broccoli, or spinach are great additions. If you’re looking for a lighter dish, reduce the amount of carrots and bell peppers.
Soy Sauce and Oyster Sauce: Both add depth to the dish. If you need a gluten-free option, use tamari for soy sauce and check your oyster sauce for gluten-free labeling. You can skip the oyster sauce entirely if you’re vegetarian.
How Do You Ensure the Veggies Are Perfectly Cooked?
Getting the right texture for your vegetables is key! You want them cooked but still crunchy. Here are my tips:
- Start with the microwave or blanch veggies slightly before stir-frying. This gives them a head start.
- Cook veggies in batches if you’re making a larger quantity; overcrowding can lead to steaming instead of stir-frying.
- Always keep the heat high. This helps retain their color and crunch as they cook quickly.
- Don’t forget to stir constantly! This ensures even cooking and prevents burning.
Easy Shrimp Chop Suey with Veggies
Ingredients You’ll Need:
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil or sesame oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup celery, sliced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup bean sprouts
- 1 cup mushrooms, sliced
- 1 cup snow peas or green beans
- 1 medium carrot, julienned
- 1/2 cup bamboo shoots (optional)
- 1/4 cup water or chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
- Cooked white rice, for serving
- Green onions, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and another 10 minutes of cooking, so you’ll have a delicious meal ready in about 20 minutes! It’s super quick, perfect for a busy weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and cutting all your vegetables into bite-sized pieces. This will make everything cook evenly and quickly.
2. Heat the Oil:
In a large skillet or wok, heat the vegetable or sesame oil over medium-high heat. Make sure the oil is hot enough before adding the next ingredients to get a nice stir-fry effect!
3. Stir-Fry Garlic and Onion:
Add the minced garlic and sliced onion to the skillet, and stir-fry for about 1 minute until they’re fragrant and the onion has softened a bit.
4. Cook the Shrimp:
Now, add the shrimp to the skillet. Cook them until they turn pink and are just cooked through, which should take about 2-3 minutes. Once done, remove the shrimp from the skillet and set them aside for now.
5. Add the Veggies:
In the same skillet, you can add a bit more oil if necessary. Then, toss in the celery, bell peppers, carrots, mushrooms, snow peas, and bamboo shoots if you’re using them. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp but still colorful.
6. Combine Everything:
Return the cooked shrimp to the skillet along with the bean sprouts. This adds a nice crunchy texture!
7. Make the Sauce:
Pour in the soy sauce, oyster sauce, and the water or chicken broth. Give everything a good stir to combine.
8. Thicken the Sauce:
Add the cornstarch slurry to the mix and continue to cook while stirring until the sauce thickens up nicely—this should take about 1-2 minutes.
9. Season and Garnish:
Season your dish with salt and pepper to taste. Then, remove it from the heat and sprinkle some chopped green onions on top for an extra pop of flavor.
10. Serve:
Serve your shrimp chop suey hot over a bed of steamed white rice. Enjoy the delicious flavors and colors!
Enjoy your colorful and delicious shrimp chop suey!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the refrigerator overnight or place them in a sealed bag submerged in cold water for about 30 minutes. Pat them dry before adding to the skillet.
What Can I Substitute for the Oyster Sauce?
If you want to keep it vegetarian or simply don’t have oyster sauce, you can use hoisin sauce or a mix of soy sauce with a little sugar for sweetness. It won’t be exactly the same, but it’ll still add a lovely flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, stirring occasionally, or microwave it until heated through.
Can I Add More Vegetables?
Definitely! Feel free to incorporate other vegetables you enjoy, such as broccoli, zucchini, or spinach. Just remember to keep the cooking time in mind so they don’t become mushy—add firmer veggies first and softer ones later as needed!
