Shrimp Chop Suey Recipe

Ingredients

• 1 pound Shrimp, peeled and deveined (large or extra‑large, thawed if frozen)
• 1 teaspoon Salt (for marinating shrimp)
• 1 teaspoon Granulated Sugar (for marinating shrimp and seasoning vegetables)
• 0.5 teaspoon White Pepper Powder (adds subtle heat)
• 2 tablespoons Cornstarch (1 tbsp for marinating, 1 tbsp for slurry)
• 4 tablespoons Water (cold water for marinate and slurry)
• 1 teaspoon Sesame Oil (adds nutty aroma to shrimp marinate)
• 3 slices Fresh Ginger (about 1‑inch thick each)
• 3 cloves Garlic (minced)
• 1 medium Zucchini (cut into thick diagonal slices)
• 1 stalk Celery (cut on the diagonal into bite‑size pieces)
• 2 cups Cabbage (roughly 2" x 2" pieces, separated layers)
• 1 cup Broccoli Florets (bite‑size pieces)
• 1 medium Carrot (sliced into thin rounds)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil for stir‑frying)
• 2 tablespoons Rice Wine (Shaoxing) (divided between vegetable batches and shrimp; optional)
• 1 tablespoon Oyster Sauce (adds umami depth)
• 1 teaspoon Dark Soy Sauce (for color and flavor)

Instructions

1. Prepare Aromatics

   Slice three pieces of fresh ginger about 1 inch thick and mince three garlic cloves.

   Time: PT3M

2. Cut Vegetables

   Cut one medium zucchini into thick diagonal slices, one celery stalk on the bias into similar‑size pieces, separate cabbage leaves and cut into roughly 2" x 2" pieces, cut broccoli into bite‑size florets, and slice one carrot into thin rounds.

   Time: PT7M

3. Marinate Shrimp

   Rinse peeled shrimp under cold water, pat dry, then place in a mixing bowl. Add 1 tsp salt, 1 tsp sugar, ½ tsp white pepper, 1 tbsp cornstarch, 2 tbsp cold water, and 1 tsp sesame oil. Mix until shrimp are evenly coated.

   Time: PT5M

4. Make Cornstarch Slurry

   In a small bowl, combine 1 tbsp cornstarch with 2 tbsp cold water, stirring until fully dissolved.

   Time: PT1M

5. Stir‑Fry First Veg Batch (Broccoli, Celery, Carrot)

   Heat the wok over medium‑high heat, add 1 tbsp oil. When shimmering, sprinkle a pinch of sugar and a pinch of salt, then add broccoli, celery, and carrot. Stir‑fry for about 40 seconds, splash ½ tbsp rice wine (optional), stir another 30 seconds until the alcohol evaporates, then remove to a plate.

   Time: PT2M

6. Stir‑Fry Second Veg Batch (Cabbage & Zucchini)

   Add a little more oil if needed, then add a pinch of sugar and salt to the hot oil. Toss in cabbage pieces and zucchini slices, stir‑fry for 30 seconds, add another splash of rice wine, stir another 30 seconds, then remove to the plate with the first batch.

   Time: PT2M

7. Cook Shrimp

   Add a little more oil if needed, heat until hot, then add ginger slices followed immediately by the marinated shrimp. Spread shrimp in a single layer, let the bottom turn golden (about 1 minute), then flip. While flipping, add the minced garlic, stir‑coat, splash the remaining rice wine, and continue stir‑frying until the liquid evaporates.

   Time: PT4M

8. Season and Thicken

   Season the shrimp with 1 tbsp oyster sauce and 1 tsp dark soy sauce, stir‑fry until the color is even. Give the cornstarch slurry a quick stir, then pour into the wok, tossing constantly. The sauce will come to a rapid boil and thicken within seconds.

   Time: PT2M

9. Combine All Ingredients

   Return all previously cooked vegetables to the wok, toss everything together for another minute to coat with the glossy sauce. Taste and adjust salt or sugar if needed, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

10g

Fiber

3g

Ingredient Substitutions

• Instead of Shrimp, peeled and deveined: Scallops, Firm white fish such as cod
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Honey (use less)
• Instead of White Pepper Powder: Black pepper
• Instead of Cornstarch: Arrowroot powder, Tapioca starch
• Instead of Sesame Oil: Peanut oil (use less)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Zucchini: Yellow squash
• Instead of Celery: Fennel stalk
• Instead of Cabbage: Napa cabbage
• Instead of Broccoli Florets: Romanesco
• Instead of Carrot: Daikon radish
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Rice Wine (Shaoxing): Dry sherry, Mirin
• Instead of Oyster Sauce: Soy sauce + a splash of fish sauce
• Instead of Dark Soy Sauce: Regular soy sauce (use less)

Equipment Needed

• Wok or Large Skillet
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Small Bowl
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Marinating shrimp with cornstarch and seasoning
• Stir‑frying vegetables in two separate batches to maintain crispness
• Adding garlic after shrimp has begun to brown to avoid burning
• Incorporating the cornstarch slurry correctly to achieve a glossy thick sauce

Chef Tips from the Video

• Use a wok that gets very hot; the high heat creates the characteristic “wok‑hei” flavor.
• Add a dash of sesame oil at the end for extra aroma, but keep it off the heat to prevent burning.
• If you like a bit of heat, sprinkle a pinch of red pepper flakes with the garlic.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of shrimp and vegetables may degrade.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut and store all vegetables in a sealed bag in the fridge for up to 24 hours.
• Marinate shrimp and keep refrigerated; cook within 2 hours of marinating for best texture.

Frequently Asked Questions