Mock Chop Suey is a delightful twist on the classic Chinese-American dish that’s both easy to make and packed with flavor. Perfect for those who want a quick, comforting meal without the fuss, this recipe uses simple ingredients to create a satisfying stir-fry that the whole family will love.
We love how versatile Mock Chop Suey is—it’s a great way to use up fresh veggies and can be customized with your favorite proteins or kept vegetarian. Whether you’re craving takeout or looking for a healthy homemade option, this dish delivers that familiar savory taste with a fresh, homemade touch. Let’s dive into making this flavorful, colorful stir-fry that’s sure to become a regular in your dinner rotation.
Ingredients
To create a delicious Mock Chop Suey, we gather fresh vegetables, protein alternatives, and bold sauces that deliver that classic savory flavor. Each ingredient plays a vital role in building this vibrant, comforting stir-fry.
Vegetables
We use a colorful mix of crisp and tender vegetables to bring texture and freshness:
- 1 cup cabbage, thinly sliced
- 1/2 cup carrots, julienned or shredded
- 1/2 cup celery, thinly sliced
- 1/2 cup green bell pepper, sliced into thin strips
- 1/4 cup onion, thinly sliced
- 1 cup bean sprouts (optional for added crunch)
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
Protein Alternatives
Our recipe is versatile, allowing easy substitution or combination of proteins for a vegetarian or vegan delight:
| Protein Option | Quantity | Preparation |
|---|---|---|
| Firm tofu | 8 oz | Pressed and cubed or crumbled |
| Tempeh | 8 oz | Sliced thin |
| Seitan | 8 oz | Chopped or shredded |
| Cooked chicken or shrimp | 8 oz | Chopped or left whole |
| No protein | — | For a pure vegetable version |
Sauces and Seasonings
Creating the authentic taste hinges on combining the right sauces and seasonings:
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce (use vegetarian oyster sauce for vegan option)
- 1 tablespoon cornstarch, mixed with 3 tablespoons water (for thickening)
- 1 teaspoon sesame oil
- 1 teaspoon white pepper or freshly ground black pepper
- 1 teaspoon sugar (balances the savory flavors)
- Salt to taste (use sparingly, considering soy sauce saltiness)
Optional Garnishes
To finish our Mock Chop Suey and add bursts of flavor and appeal, consider these toppings:
- Chopped green onions for freshness
- Toasted sesame seeds for crunch and nuttiness
- Sliced fresh chili or a dash of chili flakes for heat
- A squeeze of fresh lemon or lime juice to brighten flavors
By selecting the freshest ingredients and pairing them with these savory sauces and seasonings, we bring the true essence of Mock Chop Suey straight to our kitchen table.
Equipment Needed
To prepare our Mock Chop Suey Recipe perfectly, having the right equipment on hand ensures a smooth cooking process and optimal results. Here’s what we’ll need:
- Large wok or deep skillet
Ideal for quick, even stir-frying. A wok’s high sides prevent spills while tossing the vegetables and protein.
- Sharp chef’s knife
Essential for precise chopping of the mixed vegetables and protein. A well-sharpened knife makes slicing efficient and safer.
- Cutting board
A sturdy surface for cutting vegetables and tofu. Preferably use separate boards for veggies and protein to avoid cross-contamination if using meat.
- Mixing bowls
For holding chopped vegetables and marinating protein if needed.
- Measuring spoons and cups
Accurately measure soy sauce, oyster sauce, cornstarch, and other seasonings to balance flavors.
- Wooden spoon or heat-resistant spatula
Perfect for stirring ingredients gently without scratching cookware.
- Small bowl for sauce mixture
Mix cornstarch slurry and sauces before adding to the wok for a smooth, thickened sauce.
- Strainer or colander
To rinse fresh vegetables and drain tofu or other protein.
- Serving dishes and utensils
Attractive bowls or plates and chopsticks or forks to serve our vibrant dish.
| Equipment | Purpose |
|---|---|
| Large wok or deep skillet | Stir-fry vegetables and protein evenly |
| Sharp chef’s knife | Chop ingredients precisely and safely |
| Cutting board | Prepare ingredients on a clean surface |
| Mixing bowls | Hold and combine ingredients |
| Measuring spoons/cups | Ensure accurate seasoning measurements |
| Wooden spoon/spatula | Stir ingredients gently |
| Small bowl | Mix sauces and cornstarch slurry |
| Strainer/colander | Rinse vegetables and drain proteins |
| Serving dishes/utensils | Present and enjoy the dish |
Prep Work
Before we start cooking our Mock Chop Suey, proper preparation ensures a smooth and efficient process. Let’s get our ingredients ready to bring out the best flavors and textures.
Preparing the Vegetables
For the vibrant mix of vegetables in our Mock Chop Suey, precision in chopping is key. We want bite-sized pieces that cook evenly but still offer a satisfying crunch.
- Cabbage: Core removed and thinly sliced into ribbons.
- Carrots: Peeled and cut into thin matchsticks for quick cooking.
- Celery: Washed and sliced diagonally about 1/4 inch thick.
- Green Bell Pepper: Deseeded and julienned into strips.
- Onion: Peeled and thinly sliced lengthwise.
- Bean Sprouts (optional): Rinsed thoroughly and drained.
We rinse all vegetables under cold water then pat dry to avoid excess moisture during stir-frying. Keeping the cuts uniform helps the vegetables cook at the same rate, maintaining crunch and vibrancy.
Preparing the Protein Alternatives
Choosing the right protein or meat substitute enhances the dish’s heartiness and complements our vegetable medley. Here’s how we prep the most popular options:
| Protein Option | Preparation | Tips |
|---|---|---|
| Firm Tofu | Press to remove excess water, then cut into 1-inch cubes. | Pat dry to ensure crisp texture when stir-frying. |
| Tempeh | Slice into thin 1/2 inch strips or cubes. | Marinate briefly in soy sauce for extra flavor. |
| Seitan | Tear or slice into bite-sized pieces. | Pre-cooked seitan works best for fast cooking. |
| Cooked Chicken | Shred or cube cooked chicken breast/thighs. | Use leftover chicken to save time. |
| Shrimp | Peeled, deveined, and tails removed. | Pat dry before cooking for a good sear. |
If opting for a vegetarian version, we skip protein or increase vegetables like mushrooms to add umami.
Making the Sauce
Our Mock Chop Suey sauce blends savory and subtle sweetness with a smooth thickened finish. Here’s what we combine:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (use vegetarian oyster sauce for vegan option)
- 1 teaspoon sesame oil
- 1/2 teaspoon white or black pepper
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water for slurry
We whisk all liquid ingredients together in a small bowl, then stir in the cornstarch slurry. This sauce will coat the vegetables and protein with that signature glossy sheen and rich flavor.
Tip: Preparing the sauce ahead gives us one less step during stir-fry and ensures even seasoning.
Cooking Instructions
Follow these clear and precise steps to create our vibrant Mock Chop Suey. Each phase builds upon the last to deliver a perfectly balanced dish full of texture and flavor.
Sautéing the Vegetables
- Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat.
- Once hot, add the chopped onion, celery, and carrots. Stir-fry for 3 minutes until the onions turn translucent.
- Add the green bell pepper and cabbage. Continue to sauté for another 4 to 5 minutes, keeping the vegetables crisp yet tender.
- If using, toss in the bean sprouts during the last minute of cooking to maintain their crunch.
- Season lightly with a pinch of salt to enhance flavors but reserve major seasoning for the sauce.
Cooking the Protein Alternatives
- In a separate nonstick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- For firm tofu: Press and cube, then sauté until golden brown on all sides (about 6 to 8 minutes).
- For tempeh: Slice into thin strips and cook until browned (about 5 minutes per side).
- For pre-cooked chicken or shrimp: Heat through for 2 to 3 minutes just to warm.
- Once cooked, remove protein from heat and set aside.
Combining Ingredients
- Return the sautéed vegetables to the wok or skillet over medium heat.
- Add the cooked protein to the vegetables.
- Slowly pour in the prepared Mock Chop Suey sauce—a mixture of soy sauce, oyster sauce, sesame oil, sugar, pepper, and cornstarch slurry.
- Stir gently and continuously to coat every ingredient evenly with the sauce.
Simmering the Chop Suey
- Reduce heat to medium-low.
- Let the combined ingredients simmer for 3 to 5 minutes until the sauce thickens to a glossy consistency.
- Stir occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasoning with additional soy sauce or pepper if needed.
- Remove from heat and garnish with chopped green onions or toasted sesame seeds if desired.
| Step | Time Required | Key Point |
|---|---|---|
| Sauté Vegetables | 8-10 minutes | Keep veggies crisp yet tender |
| Cook Protein Alternatives | 5-8 minutes | Achieve golden brown texture |
| Combine Ingredients | 2 minutes | Coat evenly with sauce |
| Simmer Chop Suey | 3-5 minutes | Thick sauce for perfect finish |
Serving Suggestions
To enjoy our Mock Chop Suey at its best, pairing it thoughtfully enhances the overall dining experience. Here are some serving suggestions that bring out the vibrant flavors and textures of this versatile dish:
- Serve over steamed white or brown rice
The warm fluffy grains absorb the savory sauce perfectly, balancing the crisp-tender vegetables and protein. For a gluten-free option, jasmine or basmati rice works excellently.
- Accompany with fried rice or noodles
For a heartier meal, serve alongside vegetable fried rice or simple stir-fried noodles. The mild flavors complement the rich, tangy sauce in the chop suey.
- Use as a filling for lettuce wraps
For a light and refreshing option, scoop the Mock Chop Suey into crisp lettuce leaves. This adds a crunchy contrast and makes a great appetizer or light meal.
- Add fresh garnishes to elevate taste and presentation
Sprinkle chopped green onions, toasted sesame seeds, or sliced fresh chili on top. A squeeze of lime or lemon juice right before serving adds a bright, zesty finish.
- Include side dishes of pickled vegetables or kimchi
These tangy sides can cut through the richness of the sauce and add an additional layer of flavor complexity.
| Suggested Pairing | Description | Serving Tip |
|---|---|---|
| Steamed Rice | Absorbs sauce, balances textures | Use jasmine or brown rice options |
| Fried Rice or Stir-fried Noodles | Adds heartiness and complementary flavors | Keep flavors mild for balance |
| Lettuce Wraps | Light, crispy wraps with fresh contrast | Serve as appetizer or light meal |
| Fresh Garnishes | Green onion, toasted sesame, fresh chili, citrus | Add just before serving |
| Pickled Vegetables/Kimchi | Tangy sides that enhance flavor layers | Serve on side to complement dish |
“Serving your Mock Chop Suey with these thoughtful accompaniments lets us enjoy its full flavor potential, ensuring every bite is a delight.”
We suggest plating the dish in shallow bowls or wide plates to showcase the colorful vegetables and glossy sauce. This allows easy access to each flavorful morsel with every forkful.
By pairing our Mock Chop Suey with these sides and garnishes, we create a complete well-balanced meal that satisfies both the palate and eye.
Make-Ahead Tips
For a delicious and convenient meal, preparing Mock Chop Suey ahead of time can save us valuable time on busy days. Here are our top Make-Ahead Tips to keep this dish fresh, flavorful, and ready to enjoy.
1. Prepare Vegetables and Proteins in Advance
Wash, peel, and chop all vegetables into uniform bite-sized pieces as outlined in the prep section. Cut bell peppers, cabbage, carrots, celery, and onions separately, then store them in airtight containers or zip-top bags in the refrigerator.
For proteins like firm tofu, tempeh, or cooked chicken:
- Press and cube tofu, then pat dry thoroughly.
- Marinate tempeh for extra flavor and refrigerate.
- Cook chicken or shrimp fully and refrigerate separately in sealed containers.
Keeping vegetables and proteins separate prevents sogginess and maintains freshness.
2. Make the Sauce Ahead
Prepare the classic sauce by combining soy sauce, oyster sauce, sesame oil, white pepper, sugar, and the cornstarch slurry. Store it in a small airtight jar or bowl in the fridge.
“Having the sauce ready to go shortens cooking time and ensures the perfect Mock Chop Suey consistency every time.”
3. Storage Guide for Prepared Ingredients
| Ingredient | Prep Step | Storage Type | Recommended Storage Time |
|---|---|---|---|
| Vegetables | Chop into uniform pieces | Airtight container | Up to 2 days in refrigerator |
| Firm tofu | Press, cube, pat dry | Airtight container | Up to 2 days in refrigerator |
| Tempeh | Marinate | Airtight container | Up to 2 days in refrigerator |
| Cooked chicken/shrimp | Fully cooked, cooled | Airtight container | Up to 3 days in refrigerator |
| Sauce | Mix all sauce ingredients | Airtight jar | Up to 1 week in refrigerator |
4. Reheating and Final Assembly
When ready to cook:
- Heat wok or skillet over medium-high heat.
- Sauté vegetables briefly to maintain their crisp-tender texture.
- Add protein and warm through.
- Pour in the pre-made sauce, stir constantly until the sauce thickens and coats the ingredients with a glossy finish.
For even quicker meals, batch-cook the full Mock Chop Suey, then cool and refrigerate in sealed containers for up to 3 days. Reheat gently in a wok or skillet adding a splash of water or broth to rejuvenate moisture.
By following these make-ahead strategies, we streamline preparation, preserve the vibrant textures, and deliver authentic Mock Chop Suey flavor whenever hunger strikes.
Conclusion
Mock Chop Suey is a versatile and satisfying dish that fits perfectly into any meal plan. Whether you’re cooking for a busy weeknight or looking to impress guests with a colorful stir-fry, this recipe delivers both flavor and nutrition with ease.
By customizing the vegetables and proteins, you can make it your own every time. With a few simple steps and fresh ingredients, it’s easy to bring the comforting taste of this classic dish into your kitchen.
We encourage you to give it a try and enjoy a homemade alternative that’s just as delicious as your favorite takeout—only better.
Frequently Asked Questions
What is Mock Chop Suey?
Mock Chop Suey is a homemade, flavorful stir-fry dish that mimics the classic Chinese-American Chop Suey using fresh vegetables and versatile protein options or vegetarian alternatives. It offers a healthy, easy-to-make alternative to takeout.
What vegetables are commonly used in Mock Chop Suey?
Typical vegetables include cabbage, carrots, celery, green bell pepper, onion, and optionally bean sprouts. These provide a crunchy texture and fresh flavor.
Can Mock Chop Suey be made vegetarian or vegan?
Yes, it can be made vegetarian or vegan by using tofu, tempeh, seitan, or simply omitting protein. Vegan oyster sauce or soy sauce can replace traditional oyster sauce.
What sauces are essential for authentic flavor?
Soy sauce, oyster sauce, sesame oil, white or black pepper, and a bit of sugar and salt combined with cornstarch slurry are key to achieving the signature savory, glossy finish.
What equipment do I need to cook Mock Chop Suey?
You’ll need a large wok or deep skillet, a sharp chef’s knife, cutting board, mixing bowls, measuring spoons and cups, a wooden spoon or spatula, and serving dishes.
How should vegetables be prepared for the best results?
Cut vegetables into uniform, bite-sized pieces to ensure even cooking and maintain their crispness throughout the stir-fry process.
How do I prepare tofu or tempeh for this dish?
Press tofu to remove excess water before cooking, and marinate tempeh to infuse flavor. Both improve texture and taste in the final dish.
What is the best way to cook the protein in Mock Chop Suey?
Cook proteins separately to a golden brown for texture, then combine with sautéd vegetables before adding the finishing sauce.
How do I make the sauce for Mock Chop Suey?
Mix soy sauce, oyster sauce, sesame oil, pepper, sugar, and a cornstarch slurry in advance to ensure even seasoning and a glossy sauce.
What are good serving suggestions for Mock Chop Suey?
Serve with steamed white or brown rice, vegetable fried rice, stir-fried noodles, or use as a filling for lettuce wraps. Garnish with green onions, sesame seeds, or a squeeze of citrus.
Can I prepare any parts of Mock Chop Suey ahead of time?
Yes, you can chop vegetables, marinate proteins, and prepare the sauce in advance. Store ingredients separately in airtight containers for freshness.
How should I store and reheat leftover Mock Chop Suey?
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to preserve texture and flavor.