Chinese Clear Sauce or Chop Suey Sauce is a seasoned sauce that is used for Chinese Stir Fry or Chop Suey. Coating the vegetables in a clear, glistening sauce.

Just make the below recipe and cook until thickened. Hot Chop Suey with Vegetables & Meat with a Glistening Flavorful Chinese Clear Sauce to coat it all. How thick or thin you like is entirely up to you.

Clear Sauce Liquids

The Liquid for the Clear Sauce is broth or water. Exchange the broth to match the protein being added.

Broth

The broth will add more flavor, especially if adding protein. Although in Chinese Restaurants, only water is used. The flavoring comes from the seasoning used and the natural flavors of the vegetables. Some restaurants will use Vegetable or Chicken broth as the main liquid. Used across all dishes, no matter the choice of meat that is used.

Seafood Broth

For any seafood of choice, use Hondashi or Seafood Broth. I find Hondashi is superior in adding in Rich Umami Flavors that are well versatile across any seafood. Use about 1 tsp of Hondashi or more for a stronger flavor.

Pork Broth

Use Pork Broth or Consommé if the choice of protein added is pork. Use 1 cube of Knorr Pork Bouillon Cubes.

Beef Broth

Use Beef Broth or Beef Consommé if the choice of protein added is beef. Use 1 Maggi Bouillon Beef Cubes.

Chicken Broth

Chicken Broth or Consommé is pretty universal with meats. Use 1 Maggi Bouillon Chicken Cubes.

Vegetables Broth

Vegetable Broth or Consommé may be added in the case where no proteins are being added, or as a universal broth to accompany any choice of protein. The Natural Flavors in the Vegetable Broth can help enhance the flavors of your choice of vegetables added.

Other Liquids

Add other liquids to enhance or shape the flavors. Such as Sake or other cooking wines, Soy Sauce, Mirin for sweetness, Chili Oil for Heat, Hoisin, or Oyster sauce.

With Beef & Broccoli, Hoisin or Oyster sauce is commonly added.

Fats

The fat is not added directly to the Clear Sauce. Instead, it is introduced by stir-frying the meat if used and the vegetables.

The Fat added also gives the sauce its sheen and should be a Neutral Oil, Sunflower Oil, or Peanut Oil. Optionally mixed with Sesame Oil for additional flavor.

If adding in proteins, then try to use rendered fat from the choice of protein added. This will by far elevate the flavors and help the protein of choice stand out. Visit Rendered Fat for more information on rendering fat from meat.

Clear Sauce Seasoning

The common seasoning in Chinese cooking is Salt, Sugar, MSG, White Pepper. Aromatic Vegetables are sometimes added. Such as Garlic, Ginger, Green Onions, or Scallions.

I add the addition of Cream of Tartar for 2 main reasons. First, it contributes a barely noticeable acidity that is really quite effective at elevating the flavors. The second reason is that it preserves the natural colors of the vegetables.

Clear Sauce thickeners

Most people use Cornstarch and it works fine. I just find Potato Starch is much better and so use this as the main thickener in Chinese Clear Sauce.

Careful with the heat, if the heat is extremely high, the thickener added will break down. Generally heat just enough so that it thickens, then remove from the heat.

If you stir-fry the vegetables over high heat with a bit of water in order to Steam hard vegetables. Ensure that all the water has evaporated, as to not dilute and thin out the Chop Suey Sauce.

How to Thicken Chinese Clear Sauce

If you do end up thinning the sauce out or breaking the sauce by exposing it to high heat for too long. Mix equal amounts of Potato Starch and water and add to the Stir fry over heat until thickened to the desired consistency.

How to thin out Chinese Clear Sauce

If the sauce is too thick, add a bit more water or broth over heat to thin the sauce out.

Chinese Clear Sauce Powdered Mix

For Home use, nothing beats a powdered dry mix that you simply add to the liquid to create a clear sauce on demand.

Mix together the following to create your own homemade version of a Chinese Clear Sauce powder mix. Then when needed, mix 3 Tbl of the Powder mix for every 2 Cups of Water. Add in any other small amounts of liquids as you see fit for additional flavor.

Store it in a Spice Jar or other container.

• 2 Tbl Potato Starch
• 1 tsp Broth Powder & White Sugar
• 1/2 tsp Salt & MSG
• 1/8 tsp Cream of Tartar & White Pepper

How to make Chinese Clear Sauce

Combine the Chinese Clear Sauce ingredients and bring to a boil to thicken. Then add to cooked Stir-Fried Vegetables, or combine all the sauce ingredients together and add into the stir-fry towards the end and cook until just thickened.

Another method is to add the Powder mix to 1 cup of water. Stir-fry the vegetables as you normally would, and then add 1 cup of water to the wok with the vegetables and bring to a boil to soften any hard vegetables. Once soften, add 1 Cup of water with the Powder mix to thicken the sauce. Remove from the heat as soon as it is thickened.

Either way you do it, it’s a fast and effective way of having a good quality stir-fry sauce on demand.

Kinds of Chop Suey

The Broth used is exchanged for the type of Protein being used. With Rendered Fat if possible, else use a Neutral Oil. The Meat can be Velveted or not, and Blanched or Flash Fried before stir-frying with it.