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:

Prep all veggies ahead to make cooking super fast.with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

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

Swap sauces to make it vegetarian or gluten-free.

Creamy Coconut Chickpea Curry

Course: SaladsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.