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!
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.
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.
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.
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.
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.
Vegetable Chop Suey
- 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
- 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
- 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.