Vegetable chop suey

A Chinese-American stir-fry of crunchy vegetables in a lightly thickened soy sauce. Colourful, light and quick, it is a plant-based dish full of crunch, ideal for eating plenty of vegetables.

Prep: 15 min  |  Cooking: 12 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 221 kcal · 16 g protein · 20 g carbohydrate · 8 g fat

Ingredients

• 200 g Chinese cabbage
• 2 carrots
• 1 pepper
• 150 g soya bean sprouts
• 150 g mushrooms
• 3 tbsp soy sauce
• 1 tsp cornflour

Method

1. Stir-fry the firmest vegetables over a high heat.
2. Add the cabbage, mushrooms and soya bean sprouts.
3. Add the soy sauce and the cornflour mixed with a little water.
4. Stir for 2 minutes and serve with rice.

Nutritional benefits

Chop suey is a concentrate of low-calorie vegetables rich in fibre, vitamins and water, perfect for weight loss. Quick cooking in the wok keeps the crunch and the nutrients. The controlled amount of soy sauce adds flavour without fat. A light, colourful plant-based dish, naturally vegan.

Variations and substitutions

• With chicken, prawns or tofu.
• With noodles or rice.
• More vegetables: mangetout, bamboo shoots.
• Spicier: ginger, garlic, sesame oil.

Storage and making ahead

Keeps for 2 days and reheats in a frying pan. Crunchiest when fresh.

💡 Good to know

Add the soya bean sprouts right at the end: they should stay crunchy and not go soft.

Related reading

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · dairy-free recipes.

Ingredients in this recipe: cabbage · carrots · pepper · soya · mushrooms.

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