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Chop Suey Recipe

Chop Suey

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on January 04, 2013

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    We used red cabbage. I wouldn't recommend it. Also, it seemed to be lacking in flavor. Maybe next time I will add more garlic.

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  • on December 27, 2012

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    This is so good-similar to a recipe my mom used to make, only she used pork instead of chicken (which I will definitely try with this recipe! . I left off the wonton skins and bamboo shoots just because I didn't have any on hand, and I cut the sesame oil down to 2 teaspoons in order to make the recipe more weight watchers friendly. Also, I think it's best to start off using 1/2 cup of chicken broth, as suggested in the comments, and only add more if necessary.

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  • on October 09, 2011

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    I have never given a recipe by Ellie less than 4 stars. I don't know why but I really thought the flavor was lacking and it was kind of soggy. If I make this again I will put the cabbage in later. It was also runny. It needed much more cornstarch to get thick. I did love the wontons. I think I will also add some silvered almonds to it and some red pepper flakes and some fresh ginger if I make it again. It would also be good garnished with the uncooked green part of the scallions. I am really not sure what was wrong other than the flavor was a little off and a tad bit bland for me. Sorry!!

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  • on August 09, 2011

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    We loved this! This was so delicious and easy to make. This was also very filling!

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  • on February 08, 2011

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    Great recipe though I tweaked three things...Added extra garlic and low sodium soy sauce and used water chestnuts in place of bamboo shoots...Will definitely make again.

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  • on October 25, 2010

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    I was pleasantly surprised by this recipe...it was fantastic!!! I think next time I will add some hot pepper flakes to make it slightly spicy. Very good...I WILL be making this again.

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  • on October 22, 2010

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    This is so amazingly good. Better than take out. Fresh and healthy. It is a staple in our house.

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  • on March 30, 2010

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    Much better than take out!!!

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  • on January 20, 2010

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    Made this today! My husband and I loved it!! I did use some suggestions that others left, however. I used water chestnuts instead of bamboo shoots, I added pea pods and carrots, because we like them. I would cut down on the chicken broth next time to 1/2 Cup, and I would use 4 teaspoons cornstarch and dissoved it in 2 tablespoons cooking sherry. The flavor was excellent! The chinese wonton skins were perfect with this Chop Suey, thank you Ellie, I am just getting started using your recipe's and I have not fixed one yet, we didn't like, Thank you for showing us how to cook and look healthy!

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  • on January 16, 2010

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    Wow, this recipe was easy to make and so delicious! I substituted the meat with stir-fried firm tofu and a few crunchy, chow mein noodles for the wonton skins since they are made with eggs. It actually saved me time since I didn't have to fry the skins. I also used vegetable broth instead of chicken.

    I substituted a can of water chestnuts instead of bamboo shoots. The shiitake mushrooms are really key here. They stay chewy and stand up to the soft cabbage. This is def. a keeper, and I will make it again.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
463
 
Carbohydrates
42 grams
 
Total Fat
19 grams
 
Saturated Fat
2.7 grams
 
Protein
31 grams
 
Fiber
4 grams
 
Sodium
858 milligrams
 
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