Chop Suey

Name: Chop Suey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. raw bean sprouts; 6 large stalks celery; 2 large onions; 1 small can mushroom pieces; 1 can water chestnuts; 1 lb. raw shrimp (any meat); 2 Tbsp. crushed garlic; 2 Tbsp. crushed ginger; 2 Tbsp. oil; 2 c. water; 4 Tbsp. cornstarch in 1/4 c. water

Eats Now Editorial Team · 300 kcal · Seafood

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Chop Suey – a delicious recipe with bean sprouts, stalks celery, onions, mushroom pieces, water chestnuts, shrimp. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. raw bean sprouts
6 large stalks celery
2 large onions
1 small can mushroom pieces
1 can water chestnuts
1 lb. raw shrimp (any meat)
2 Tbsp. crushed garlic
2 Tbsp. crushed ginger
2 Tbsp. oil
2 c. water
4 Tbsp. cornstarch in 1/4 c. water

1
In a Dutch oven, bring water to a boil.
2
After rinsing off sprouts, simmer for ten minutes.
3
Bias cut celery and onions into semi-large pieces.
4
Add to sprouts and simmer another five minutes.
5
While you are cooking the vegetables, cut meat into whatever size pieces you desire.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. raw bean sprouts, 6 large stalks celery, 2 large onions, 1 small can mushroom pieces, and more.

Yes, Chop Suey falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
300 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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