Chop suey is judged on its vegetables, so ours are cut to size and cooked in stages rather than dumped in together. Celery, onion, bean sprouts, cabbage and pepper each hit the wok when they need to, which is how you end up with a bowl where everything still has bite. The chicken is sliced thin, velveted so it stays tender, and folded back in at the end.
The sauce is deliberately light. It is there to season and to carry a little gloss, not to turn the vegetables into stew. That is why chop suey is the dish we recommend to guests who want something filling but not heavy, and why it sits so well beside a richer main on a shared table.
How We Cook Our Chicken Chop Suey
Hard vegetables go into the hot wok first and are seared, not simmered. Softer vegetables and sprouts follow, and the whole pan is kept moving so nothing sits long enough to release water. A light stock-based sauce is added at the end and thickened just enough to coat. The result is crisp-tender vegetables in a clear sauce, served hot and eaten immediately.
Ways to Enjoy Chicken Chop Suey in Winnipeg
Chop Suey Takeout & Delivery
- Order online for pickup or delivery in west Winnipeg
- Packed so vegetables stay crisp on the drive
- Available in single and family sizes
- Delivery to St. James, Crestview, Silver Heights and Westwood
Dine-In & Catering on Portage Avenue
- Best eaten straight from the wok in our dining room
- A lighter choice alongside deep-fried mains
- Included in several of our combination dinners
- Catering trays available for groups
What to Order With Chicken Chop Suey
Chop suey is the balance dish on a shared table. It works beautifully next to ginger beef or deep-fried breaded shrimp, over a bed of chicken fried rice, with wonton soup to open the meal.
