Best Vegetable Chop Suey Recipes
VEGETABLE CHOP SUEY
This is another gem to add to your vegetarian collection. It is healthy, easy to make, and delicious. Adapted from "Cookshelf Vegetarian" Tip: Cut all vegetables the same size so they cook evenly.
Provided by Hadice
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a wok until oil is almost smoking.
- Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic.
- Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.
- Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).
- Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.
Nutrition Facts : Calories 129.9, Fat 7.2, SaturatedFat 1.2, Sodium 529, Carbohydrate 15.1, Fiber 3, Sugar 8.1, Protein 4
VEGETARIAN CHOP SUEY
This is delicious! If you're short on time, use a packaged frozen vegetable medley for some of the fresh veggies. Use vegs. of your choice.
Provided by Sharon123
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
- Add the carrots and celery, and cook, stirring, 5 minutes.
- Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
- Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
- Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
- Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
- Serve over rice.
Nutrition Facts : Calories 313.5, Fat 5.3, SaturatedFat 0.9, Sodium 546.9, Carbohydrate 59.9, Fiber 8.4, Sugar 9.9, Protein 9.2
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!
Provided by Sina
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 155 kcal, Carbohydrate 31 g, Protein 10 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 1867 mg, Fiber 7 g, Sugar 15 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
VEGETABLE CHOP SUEY/ CHOW MEIN
An easy vegan chop suey recipe that can easily be made into vegetable Chow Mein or lo Mein as well.
Provided by Monica Davis
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Wash and chop 1 onion, 2 carrots, 1 cup celery, 1 cup bean sprouts, 1 cup water chestnuts, and/or any other vegetables of choice.
- Add 3 tbsp vegan butter or oil to a large skillet, put in diced onions, sprinkle with salt and pepper, and cook over low heat for about 5 minutes until the onions become translucent.
- Toss in the celery, carrots, bean sprouts, water chestnuts, or any other vegetable that you wish, add 1 cup of water or vegetable broth and turn up the heat to medium and cover. Stir occasionally for about 5 minutes until the veggies become just barely tender.
Nutrition Facts : ServingSize 1 cup, Calories 235 kcal, Carbohydrate 33 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Sodium 851 mg, Fiber 3 g, Sugar 5 g
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