Description
This Classic Vegetable Chop Suey is a delicious, healthy, and vibrant stir-fry packed with fresh vegetables, a savory sauce, and bold flavors. It’s quick to prepare, making it perfect for weeknight dinners or meal prep. Serve it on its own, over rice, or with noodles for a complete and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics:
- ½ cup broccoli florets
- ½ cup cauliflower florets
- ½ cup chopped cabbage
- ½ cup sliced carrots
- ½ cup baby corn
- ½ cup snow peas
- ½ cup sliced green bell pepper
- ½ cup sliced red bell pepper
- 3 cloves garlic, chopped
- 1 medium onion, sliced
Sauce and Seasonings:
- 2–3 cups vegetable stock (or 2–3 vegetable cubes dissolved in water)
- 3 tablespoons soy sauce
- 2 teaspoons black pepper
- Salt, to taste
- 2 tablespoons cornstarch dissolved in ¼ cup water
Instructions
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Prepare the Vegetables:
- Wash and chop all vegetables into bite-sized pieces for even cooking.
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Heat the Pan and Sauté Aromatics:
- Heat a small amount of oil in a wok or skillet over medium-high heat.
- Add garlic and onions, sautéing until fragrant and translucent.
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Stir-Fry the Vegetables:
- Add carrots, broccoli, and cauliflower first, as they take longer to cook. Stir-fry for 2-3 minutes.
- Add cabbage, baby corn, snow peas, and bell peppers, cooking for 5-7 minutes until tender but still crisp.
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Prepare the Sauce:
- In a bowl, mix vegetable stock, soy sauce, black pepper, and salt. Taste and adjust as needed.
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Thicken the Sauce:
- Pour the sauce over the vegetables and bring to a simmer.
- Slowly stir in the cornstarch mixture, stirring constantly to avoid lumps.
- Cook for 2-3 minutes, until the sauce thickens and coats the vegetables.
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Adjust the Seasoning:
- Taste and adjust with more salt, soy sauce, or pepper if needed.
- If you prefer more sauce, add extra vegetable stock.
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Serve and Enjoy:
- Serve hot on its own, with steamed rice, or noodles.
- Garnish with sesame seeds or chopped green onions if desired.
Notes
- For extra flavor, add a splash of sesame oil or rice vinegar.
- If using frozen vegetables, thaw and drain well before cooking.
- For a spicier version, add red pepper flakes or sriracha.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired