Harvey Moy's Shrimp Subgum Chop Suey

recipe box


  • 6 Tbsp corn oil or peanut oil
  • 1 1/4 tsp salt
  • 2 lbs uncooked shrimp, peeled, deveined
  • 8 cups Napa cabbage (diced stalks only, no leaves)
  • 1 medium green bell pepper, cored, diced
  • 1/2 red bell pepper, diced
  • 3 ribs celery hearts, diced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup bamboo shoots or 1 package (about 8 oz.) sliced mushrooms
  • 6 cups chicken broth (divided)
  • 4 Tbsp granulated sugar
  • 4 Tbsp sesame oil
  • 1/2 cup cornstarch mixed with 3/4 cup warm water
  • 1/2 to 3/4 lbs sliced roasted almonds (optional)
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Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok. Immediately add salt, then shrimp and stir-fry 30 seconds. Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.

Makes 6