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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!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 155kcal
Author Sina



  • 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.


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