Modern Chop Suey with Shallots, Ginger, and Garlic

Name: Modern Chop Suey with Shallots, Ginger, and Garlic Essence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 fresh shiitake mushroom caps, thinly sliced; 10 fresh oyster mushroom caps, thinly sliced; 10 ears canned baby corn, rinsed; 3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup); 1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup); 2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup); 2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup); 3 medium asparagus spears, trimmed and cut into 2-inch pieces; 2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices; 1/2 small red onion, thinly sliced (about 1/2 cup); 1/2 cup canned low-salt chicken broth; 2 tablespoons dry white wine such as Chardonnay; 1 teaspoon mushroom soy sauce or light soy sauce*; 1 teaspoon fish sauce (nam pla)*; 1 tablespoon oyster sauce*; 1 tablespoon sugar; 2 teaspoons cornstarch; 1 teaspoon finely chopped peeled fresh ginger; 1 large garlic clove, finely chopped; 1 shallot, finely chopped; 4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks; Asian sesame oil, for drizzling; Fresh cilantro sprigs, for garnish; *Available at Asian markets

Servings: persons

10 fresh shiitake mushroom caps, thinly sliced
10 fresh oyster mushroom caps, thinly sliced
10 ears canned baby corn, rinsed
3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
3 medium asparagus spears, trimmed and cut into 2-inch pieces
2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices
1/2 small red onion, thinly sliced (about 1/2 cup)
1/2 cup canned low-salt chicken broth
2 tablespoons dry white wine such as Chardonnay
1 teaspoon mushroom soy sauce or light soy sauce*
1 teaspoon fish sauce (nam pla)*
1 tablespoon oyster sauce*
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
1 shallot, finely chopped
4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
Asian sesame oil, for drizzling
Fresh cilantro sprigs, for garnish
*Available at Asian markets

1
Bring a large pot of salted water to a boil.
2
Blanch vegetables in water for 40 seconds (avoid overcooking).
3
Drain and set aside.
4
Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly.
5
Boil, stirring constantly, about 4 minutes, until sauce thickens.
6
Add tofu and vegetables.
7
Stir until heated through, about 30 seconds.
8
Drizzle lightly with sesame oil and garnish with cilantro.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 24 ingredients. The key ingredients include: 10 fresh shiitake mushroom caps, thinly sliced, 10 fresh oyster mushroom caps, thinly sliced, 10 ears canned baby corn, rinsed, 3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup), and more.

Yes, Modern Chop Suey with Shallots, Ginger, and Garlic Essence 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.

That's it — enjoy your meal!

Modern Chop Suey with Shallots, Ginger, and Garlic Essence

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions