Vegetable Chop Suey
Experience the ultimate stir-fry delight with this vibrant Vegetable Chop Suey, a quick and wholesome medley of colorful veggies cooked to crisp-tender perfection in a savory, soy-based sauce. Packed with nutrient-rich carrots, cabbage, bell peppers, broccoli, and bean sprouts, this dish is as nutritious as it is delicious. The aromatic blend of garlic, ginger, and sesame oil adds depth of flavor, while the cornstarch slurry ensures a glossy, restaurant-quality sauce. Perfect as a standalone meal or served over steamy rice or noodles, this 30-minute recipe is ideal for busy weeknights and is completely customizable to your favorite vegetables. Whether you're seeking a plant-based dinner option or a tasty way to incorporate more veggies into your meals, this easy Vegetable Chop Suey will hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Onion, sliced
- 1 large Carrot, julienned
- 2 cups Cabbage, shredded
- 1 cup Bell peppers (red, green, or yellow), sliced
- 1 cup Bean sprouts
- 1 cup Snow peas, trimmed
- 1 cup Broccoli florets
- 3 tablespoons Soy sauce
- 1 cup Vegetable stock
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Cooked rice or noodles (optional, for serving)
Instructions
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the sliced onion and cook for 1-2 minutes until slightly translucent.
Toss in the julienned carrot, shredded cabbage, and bell peppers. Stir-fry for 2-3 minutes, keeping the vegetables crisp-tender.
Add the broccoli florets and snow peas, and cook for another 2 minutes.
Stir in the bean sprouts and cook for 1 additional minute.
In a small bowl, combine the soy sauce, vegetable stock, salt, and black pepper. Pour the sauce mixture over the vegetables, stirring well to coat.
In a separate small bowl, mix the cornstarch with water to create a slurry. Pour this into the wok and stir to thicken the sauce. Cook for 1-2 more minutes until the sauce is glossy.
Drizzle the sesame oil over the vegetables and toss to combine.
Taste and adjust seasonings with additional salt or soy sauce, if needed.
Remove from heat and serve immediately, either on its own or over cooked rice or noodles.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 39.0 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2552 mg | 54% | |
*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.
