Legendary chop suey

Preparation :45 min Cooking :15 min
Difficulty :easy
Servings :4

This chop suey is a recipe that reminds me of my childhood ! My mom use to prepare it often and I remember that we enjoyed it every time. I have pimped it a little, of course !


  • 3 tablespoons olive oil
  • 1 big yellow onion, finely chopped
  • 2 big celery sticks, finely sliced
  • 3 big garlic cloves, finely chopped
  • 1 teaspoon fresh ginger finely grated
  • 450 g of mixed ground veal/pork/beef
  • 250 g chicken breast, diced
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 227 g white mushrooms, cut in half
  • 1 cup brocoli cut in medium florets
  • 1/2 cup beef broth
  • 1/4 cup soya sauce
  • 1 teaspoon corn starch diluted in 1/4 cup cold water
  • 450 g bean sprouts, rinced and drained
  • Salt and ground pepper


  • In a big sauce pan a medium heat, add olive oil and onion, celery, garlic and ginger. Cook for 4-5 minutes while stirring to soften vegetables.
  • Crank to medium-high heat, add ground beef and chicken then generously season with pepper. Cook 3-4 minutes or until meat is lightly pink.
  • Reduce to medium heat and add bell peppers, mushrooms, brocoli, beef broth, soya sauce. Stir well, cover and cook for 2-3 minutes until brocoli are soft.
  • Add corn starch mix, stir well and cook 2 minutes to thicken a little.
  • Add bean sprouts, stir and cook for 1 minute. Serve immediately and add a ton of soya sauce !!!
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Our wine stewards suggest

+- 30$ Chacra Barda Pinot Noir 2015

A legendary wine, for a legendary chop suey. A Pinot from the land of Tango! We have character, a nose of red fruit, smokiness and a touch of spice in the end. The mouth has character, a little compact, with a superb freshness.

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