Description
A vibrant and healthy Vegetable Chop Suey recipe that cooks up quickly in just 25 minutes. This stir-fried medley of bell peppers, carrots, broccoli, snow peas, and bean sprouts is coated in a savory soy-ginger sauce, making it the perfect wholesome meal for any day of the week.
Ingredients
Scale
Vegetables
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup bean sprouts
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Other
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Heat oil: Heat the vegetable oil in a large pan over medium heat to prepare for sautéing the aromatics and vegetables.
- Sauté aromatics: Add minced garlic and ginger to the pan and sauté for 1 minute until fragrant, which forms the flavor base for the dish.
- Stir-fry vegetables: Add all the prepared vegetables—bell peppers, carrots, broccoli, snow peas, and bean sprouts—and stir-fry for 5-7 minutes until they are tender-crisp, maintaining their vibrant colors and crunch.
- Prepare sauce: In a small bowl, combine soy sauce and cornstarch, mixing well to ensure the cornstarch is fully dissolved.
- Add sauce and thicken: Pour the soy sauce and cornstarch mixture into the pan with the vegetables, stirring continuously as the sauce thickens, which takes about 2-3 minutes.
- Serve: Once the sauce has thickened and vegetables are fully cooked, serve the Vegetable Chop Suey hot for a deliciously healthy meal.
Notes
- Use fresh vegetables for the best texture and flavor.
- Adjust soy sauce to taste for saltiness preferences.
- Serve with steamed rice or noodles for a complete meal.
- This dish is best enjoyed immediately but can be stored covered in the refrigerator for up to 2 days.
- You can substitute vegetable oil with sesame oil for a nuttier flavor.
