🥬🍤 SHRIMP CHOP SUEY 🍤🥬

 

🥬🍤 SHRIMP CHOP SUEY 🍤🥬

Tender shrimp, crisp vegetables, and quail eggs in a light savory sauce — perfect over rice 🍚

🧄 INGREDIENTS

🍗 PROTEIN

1 lb chicken breast, sliced thin

(or shrimp, peeled & deveined)

🥦 VEGETABLES (Use what you have)

1 cup broccoli florets

1 cup cauliflower florets

1 cup cabbage, chopped

½ cup carrots, sliced

½ cup snow peas

½ cup baby corn

½ red bell pepper, sliced

½ cup celery, sliced

6–8 quail eggs, boiled & peeled

(or 1 can, drained & washed – optional)

🥣 SAUCE

1½ cups chicken broth

2 tbsp oyster sauce

1 tbsp soy sauce

1 chicken bouillon cube

1 tsp sesame oil (optional)

Salt & black pepper, to taste

🌾 SLURRY

1 tbsp cornstarch

2 tbsp water

🧅 AROMATICS

2 tbsp cooking oil

3 cloves garlic, minced

1 small onion, sliced

🍳 INSTRUCTIONS

1️⃣ Sauté Aromatics

Heat oil in a pan or wok.

Sauté garlic and onion until fragrant.

2️⃣ Cook Protein

Add chicken (or shrimp).

Stir-fry until cooked through.

Remove and set aside if needed.

3️⃣ Add Vegetables

Add carrots, broccoli, cauliflower, baby corn, and celery.

Stir-fry for 2–3 minutes.

4️⃣ Make It Saucy

Pour in chicken broth, oyster sauce, soy sauce, sesame oil, salt, and pepper.

Bring to a gentle boil.

5️⃣ Thicken

Stir in cornstarch slurry.

Simmer until slightly thick.

6️⃣ Finish

Add cabbage, snow peas, bell peppers, quail eggs, and cooked protein.

Toss gently and cook 1–2 minutes.

7️⃣ Serve

Serve hot over steamed rice 🍚

✨ TIPS & VARIATIONS

🦐 Seafood Chop Suey: Use shrimp, squid, or fish balls

🌱 Vegetarian: Use tofu + vegetable broth

🥢 Glossy Finish: Add a little sesame oil at the end