Mock Chop Suey
Savor the comforting flavors of Mock Chop Suey, a delightful plant-based twist on a classic Asian-inspired dish. This vibrant stir-fry features a medley of fresh vegetables—crisp celery, julienned carrots, tender mushrooms, and crunchy bean sprouts—brought together in a savory, slightly thickened sauce made with low-sodium soy sauce and vegetable broth. Perfectly served over a bed of fluffy white or nutty brown rice, this quick and healthy recipe comes together in just 35 minutes, making it an ideal choice for busy weeknight dinners or meal prep. Whether you're embracing vegetarian cuisine or looking for a flavorful veggie-packed meal, Mock Chop Suey is a hearty, satisfying, and budget-friendly option that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 2 tablespoons oil (vegetable or sesame)
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 stalks celery, sliced diagonally
- 1 medium carrot, julienned
- 1 medium green bell pepper, thinly sliced
- 1 cup canned bean sprouts, drained
- 1 cup mushrooms, sliced
- 2 tablespoons low-sodium soy sauce
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- salt, to taste
- black pepper, to taste
- 4 cups cooked white or brown rice
Instructions
Heat the oil in a large skillet or wok over medium-high heat.
Add the sliced onion and cook for 2-3 minutes until it begins to soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the celery, carrot, and green bell pepper to the skillet. Stir-fry for 4-5 minutes, allowing the vegetables to soften slightly but retain their crunch.
Mix in the mushrooms and bean sprouts and cook for 2 more minutes.
In a small bowl, whisk together the soy sauce, vegetable broth, cornstarch, and water until smooth.
Pour the sauce mixture into the skillet and stir well to coat all the vegetables. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Taste the dish and adjust the seasoning with salt and black pepper as needed.
Serve the Mock Chop Suey hot over a bed of cooked white or brown rice.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 298.1 g | 108% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 26.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 293 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
