Vegetable Chop Suey Recipe
This Vegetable Chop Suey is a quick, flavor-packed stir fry loaded with crisp-tender vegetables and tossed in a savory hoisin sauce. Ready in about 30 minutes, it’s a healthy vegan dinner that tastes just like takeout. It's completely customizable with whatever veggies you have on hand. Perfect for busy weeknights and easy meal prep.
Servings 4
Calories 173kcal
Ingredients
Sauce:
- ½ cup vegetable broth
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine or sherry vinegar
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch
- ⅛ teaspoon white pepper plus more to taste
Vegetables
- 2 tablespoons avocado oil or canola oil
- 1 cup thinly sliced carrot coins
- 1 ½ cup snow peas
- 1 ½ cup sliced white or cremini mushrooms
- ½ cup sliced celery
- ½ cup thinly sliced yellow or white onions
- 2 cups sliced bok choy
- 1 cup bean sprouts
- 2 garlic cloves minced
- 2 teaspoons fresh ginger minced or grated
To Serve:
- Salt to taste
- ¼ cup sliced green onions green and white parts
- Hot steamed rice or stir-fried noodles
Instructions
- In a mixing bowl, whisk the broth, hoisin sauce, vinegar (or Shaoxing wine), soy sauce, sesame oil, cornstarch, and white pepper until smooth, with no cornstarch lumps remaining. Set aside.
- Heat the avocado oil in a large skillet or wok over medium-high heat until hot. Add the carrots, snow peas, mushrooms, celery, and onions, and stir-fry for 5-6 minutes until the onions soften.
- Add the boy choy, bean sprouts, garlic, and ginger, and stir-fry for two minutes.
- Give the sauce a good whisk to combine if the cornstarch has settled. Pour the sauce into the pan and stir-fry for 1 minute or until the sauce bubbles and thickens.
- Remove the chop suey from the heat, season to taste with salt and white pepper, and serve hot over steamed rice or stir-fried noodles, garnished with green onions.
Notes
- Cooking the sauce: Once you pour the sauce into the wok, you want to let it cook until you notice it bubbles slightly. This is when it thickens and sticks to the vegetables.
- Stir frequently: As the vegetables cool, continue to stir them frequently so that they all saute evenly and none become too tender.
- Don't overcook: Remove the dish from the heat as soon as the sauce thickens.
Nutrition
Calories: 173kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 812mg | Potassium: 543mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7497IU | Vitamin C: 47mg | Calcium: 93mg | Iron: 2mg
