• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×

    Chinese Vegetable Chop Suey

    Published: Nov 10, 2016 · Modified: Jul 13, 2020 by Sina · This post may contain affiliate links · 4 Comments

    540shares
    • Facebook26
    Jump to Recipe Print Recipe

    This Chinese vegetable chop suey is definitely one of my favorite asian-inspired recipes! It’s easy to make, packed with veggies and super delicious! Yums!

    Vegetable Chop Suey

    I absolutely LOVE Asian food! Give me some fresh veggies, some rice, and maybe a bit of tofu and I’m the happiest person in the world. You could make me even happier when you add some soy or peanut sauce… Of course I wouldn’t claim that the recipes I post on my blog are authentically Asian. But they’re Asian-inspired and definitely super delicious! Right now, my favorite is this vegetable chop suey. It’s packed with flavor and it’s so easy to make.

    Vegetable Chop Suey

    Until our vacation to Bali two months ago, I haven’t had chop suey for like years. The funny thing is that we had chop suey at a Balinese-Spanish restaurant. I know this might sound weird, but it was so delicious and we actually came back to have it a second time. We were there in early September and didn’t really realize that there is a major local holiday during this time. It’s called Galungan and it’s the Balinese Hindus celebration of the spread of Hinduism in Bali. It was super interesting to see all the preparations and the decorations.

    Vegetable Chop Suey

    They, for example, decorate curved bamboo poles with young coconut leaves and they line the streets all over Bali. The bamboo poles each comprise some natural products like rice, fruits, and sometimes even soy sauce and candy. They’re super pretty and it was so nice to be able to experience this first hand.

    Vegetable Chop Suey

    The only problem was that during this time almost all restaurants are closed because the Balinese people either go to the temple or spend time with their families. That’s of course nothing unusual on a big holiday, but we just didn’t expect everything to be closed. Shops, restaurants, everything! So after a wonderful day at the beach we were actually really hungry when we found this Spanish restaurant. It was like the only restaurant being open. And I was so happy when I saw that they even had a special vegetarian menu. At first we were a bit skeptical about the vegetable chop suey, because you know it’s not exactly Spanish. So I didn’t know if it was any good. But it turned out to be soooo delicious!! Even the owner said that he liked this vegetarian chop suey much better than the original version with pork or beef.

    Vegetable Chop Suey

    What You Need to Make this Chinese Vegetable Chop Suey

    So when we got home I tried to make a similar version and we really loved it! I used one carrot, red, yellow, and green bell pepper, mushrooms, pak choi, and a Spanish onion. For those of you who haven’t heard of these onions yet, they’re usually about the size of a softball and have yellow or white skin. They have a very mild flavor, so you can eat them in big chunks, which made them perfect for my vegetable chop suey. For the sauce I used soy sauce, corn starch, sherry vinegar and of course garlic and ginger.

    I hope you like this vegetarian chop suey as much as we do. As always, I love hearing from you guys! Have a great weekend, everyone.

    Chinese Vegetable Chop Suey

    Vegetable Chop Suey

    This Chinese vegetable chop suey is packed with flavor and it's so easy to make. Serve it over rice and you got a delicious and healthy meal!
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 2 people
    Calories: 155kcal
    Author: Sina

    Ingredients

    Vegetables:

    • 2 cloves of garlic, cut into thin slices
    • 1 tablespoon ginger, minced
    • 1 large carrot, cut into slices
    • 1/2 red bell pepper, cut into medium-sized chunks
    • 1/2 yellow bell pepper, cut into medium-sized chunks
    • 1/2 green bell pepper, cut into medium-sized chunks
    • 1/2 Spanish onion, cut into medium-sized chunks
    • about 10 mushrooms, cut into halves
    • 1 cup bean sprouts
    • 2 pak choi, cut into slices

    Sauce:

    • 1/3 cup vegetable broth
    • 2 tablespoons soy sauce
    • 1 tablespoon corn starch
    • 1 tablespoon sherry vinegar
    • 1 teaspoon brown sugar
    • salt, to taste
    • black pepper, to taste
    • 2 green onions, cut into rings

    Instructions

    • In a large pan, heat some oil, add the bell pepper, the carrot, the Spanish onion, the mushrooms, the garlic, and the ginger and cook for 6 minutes. Add the pak choi and cook another 3 minutes.
    • In a small bowl, combine all ingredients for the sauce and add it to the veggies together with the bean sprouts. Cook for another 5 minutes. Season with salt and pepper.
    • Serve over rice and sprinkle with green onions.

    Nutrition

    Calories: 155kcal | Carbohydrates: 31g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 1867mg | Potassium: 1031mg | Fiber: 7g | Sugar: 15g | Vitamin A: 12650IU | Vitamin C: 299.5mg | Calcium: 120mg | Iron: 2.7mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Couscous Dessert Bowl
    Next Post: Chocolate Chip Pretzel Cookies »

    Reader Interactions

    Comments

    1. Shruthi

      December 17, 2020 at 12:55 pm

      I tried this recipe for the first time and it turned out so yum that kids loved it so much. Thank u for posting this recipe.

      Reply
    2. Lucía

      November 05, 2019 at 1:08 am

      5 stars
      I cooked for the first time in my life a few weeks ago and the recipe I tried was this one, and it turned out AMAZING, my whole family loved it, they even joked about turning themselves vegan if the food tastes that good lol it was honestly delicious, thank you so much for sharing this!

      Reply
    3. Jenna

      June 01, 2018 at 10:56 pm

      5 stars
      Super delicious! I will definitely make it again. Great recipe

      Reply
    4. Tora

      June 29, 2017 at 8:31 am

      Yo! We made this for dinner last night – and I’m having leftovers for lunch (so excited!) Thank you for sharing this delicious recipe and for a great blog overall!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa
    • Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)

    Asian Recipes

    • Vegetable Biryani
    • Teriyaki Tofu
    • Yaki Udon
    • Vegan Fried Rice
    • Vegan Pad Thai
    • Vegan Bibimbap

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2023 by Vegan Heaven · Privacy Policy

    We use cookies to improve your experience. You accept this by clicking "Okay" or continue to use our site. Find out more.