Easy and light Vegetable Chop Suey

🥦 Easy and Light Vegetable Chop Suey

A colorful medley of crisp-tender veggies tossed in a savory, light sauce—this Chinese-American classic is quick, healthy, and endlessly versatile.

📝 Ingredients:

• 1 tbsp vegetable oil (or sesame oil for added flavor)

• 2 garlic cloves, minced

• 1 small onion, sliced

• 1 cup shredded cabbage

• 1 carrot, julienned or thinly sliced

• 1 bell pepper, sliced (any color)

• ½ cup green beans or snow peas

• ½ cup bean sprouts (optional)

• 2 tbsp soy sauce

• 1 tbsp oyster sauce (optional, or use hoisin for vegetarian)

• ½ tsp cornstarch mixed with 2 tbsp water (for thickening)

• Salt and pepper to taste

• Cooked rice or noodles, for serving

👨‍🍳 Instructions:

Step 1: Stir-Fry Veggies

• Heat oil in a large pan or wok over medium-high heat.

• Add garlic and onion; stir-fry for 1–2 minutes until fragrant.

• Toss in cabbage, carrot, bell pepper, and green beans. Stir-fry for 4–5 minutes, or until vegetables are just tender but still crisp.

• Add bean sprouts (if using) and cook for another 1 minute.

Step 2: Add Sauce

• Stir in soy sauce and oyster sauce.

• Pour in cornstarch slurry and mix until the sauce thickens and coats the vegetables evenly.

• Adjust seasoning with salt and pepper to taste.

Step 3: Serve

• Serve hot over steamed rice or noodles.

• Garnish with green onions or toasted sesame seeds if desired.

✅ Tips:

• Add tofu, mushrooms, or baby corn for extra variety.

• Swap sauces to make it vegetarian or gluten-free.

• Prep all veggies ahead to make cooking super fast.