Let me tell you, vegetable chop suey is one of my go-to recipes when I want something quick, colorful, and oh-so-satisfying! I love how this dish bursts with vibrant flavors from all the fresh veggies, and it’s genuinely a breeze to whip up. Picture this: tender bell peppers, crunchy carrots, and crisp broccoli, all stir-fried to perfection in a savory sauce. It’s like a mini celebration of veggies on your plate! Trust me, whether it’s a busy weeknight or a laid-back weekend, this dish never fails to impress. You’re going to love how easy it is to make and how good it tastes!

Ingredients List

2 cups mixed vegetables (bell peppers, carrots, broccoli, chopped)
1 cup bean sprouts, rinsed
1 onion, sliced thinly
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup vegetable broth
Salt to taste

How to Prepare Vegetable Chop Suey

Step-by-Step Instructions

Heating the Oil

Start by heating the vegetable oil in a large pan over medium heat. This is crucial because medium heat ensures that your veggies cook evenly without burning. You want that perfect sizzle when you add the garlic and onion!

Sautéing Garlic and Onion

Once the oil is hot, toss in the minced garlic and sliced onion. Sauté them for about 2-3 minutes until the onion turns translucent. You’ll know they’re ready when they smell delicious and look soft—this is where the flavor begins!

Adding Mixed Vegetables

Next, add your chopped mixed vegetables to the pan. Stir-fry them for about 5 minutes until they’re tender but still crisp. You want that vibrant color to shine through, so don’t overcook them!

Incorporating Bean Sprouts

After the mixed veggies, it’s time to add the bean sprouts. Cook them for another 2 minutes—this will keep them crunchy and enhance the overall flavor of your chop suey. Wow, the aroma is incredible at this point!

Making the Sauce

In a small bowl, mix together the soy sauce, cornstarch, and vegetable broth. This sauce is the secret to binding all those flavors together. Once combined, pour it over the stir-fried veggies.

Final Cooking Steps

Cook everything together, stirring constantly, until the sauce thickens, which should take about 2-3 minutes. Keep tasting and season with salt to your liking. Once you see that glossy, thick sauce coating your veggies, you know it’s time to serve!

Tips for Success

To make your vegetable chop suey truly shine, here are a few tips I swear by! First, don’t overcrowd the pan—this helps the veggies to stir-fry instead of steam, keeping them crisp and colorful. Also, feel free to mix and match your favorite vegetables; snap peas, zucchini, or even mushrooms work beautifully! If you like a bit of heat, toss in some red pepper flakes or a splash of hot sauce. And remember to taste as you go! Adjust the soy sauce for saltiness, and make it your own. You’ve got this!

Nutritional Information

Now, let’s talk about the nutrition packed into this colorful vegetable chop suey! Keep in mind that the following values are estimates based on typical ingredients, but they’ll give you a good idea of what you’re serving up:

Calories: 150
Fat: 5g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 500mg
Carbohydrates: 24g
Fiber: 5g
Sugar: 3g
Protein: 5g

This dish is not only vibrant and delicious but also a fantastic way to get your daily dose of veggies! With a good balance of fiber and protein, it makes for a wholesome meal that’s light yet satisfying. Enjoy every colorful bite knowing you’re treating your body well!

Why You’ll Love This Recipe

Quick Preparation: This vegetable chop suey comes together in just 25 minutes, making it perfect for busy weeknights.
Colorful Appeal: The vibrant mix of veggies not only looks gorgeous on your plate but also makes eating healthy feel exciting!
Health Benefits: Packed with fiber and vitamins, this dish is a fantastic way to boost your daily vegetable intake while keeping it light.
Versatility: Feel free to swap in your favorite veggies or whatever you have on hand—it’s a recipe that adapts to your taste!
Delicious Flavor: The savory sauce brings all the ingredients together, creating a dish that’s bursting with flavor in every bite.
Perfect for Meal Prep: Make a big batch and enjoy leftovers for lunch or dinner throughout the week—so convenient!

Serving Suggestions

To make your vegetable chop suey a complete meal, I love serving it over a fluffy bed of jasmine rice or alongside some chewy noodles. The rice soaks up that delicious sauce, making every bite irresistible! If you’re feeling adventurous, try adding some crispy spring rolls or dumplings on the side—they pair perfectly with the flavors of the dish. And if you want to add a bit of protein, consider some sautéed tofu or grilled chicken for a heartier option. Trust me, this dish is versatile and will shine brightly no matter what you choose to serve it with!

Storage & Reheating Instructions

Storing your leftover vegetable chop suey is super easy and keeps all those delicious flavors intact! First, let it cool to room temperature before transferring it to an airtight container. You can keep it in the fridge for up to 3 days—just make sure to label it if you have multiple leftovers! If you want to store it longer, you can freeze it for up to 2 months. Just remember to thaw it in the fridge overnight before reheating.

When it’s time to enjoy your leftovers, I recommend reheating in a pan over medium heat. Add a splash of water or vegetable broth to keep things moist and stir occasionally until heated through, about 5-7 minutes. If you’re in a hurry, you can also microwave it in a microwave-safe container for about 2-3 minutes, stirring halfway to ensure even heating. Just be careful—it can get hot quickly! And there you have it—a quick and easy way to enjoy your tasty vegetable chop suey again!

For more information on the health benefits of vegetables, check out this Healthline article.

If you’re looking for more delicious recipes, visit our all recipes page!

Vegetable Chop Suey: 7 Colorful Steps to Deliciousness

Author: Lisa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stir-fry
Cuisine: Chinese
Diet: Vegetarian

Print Recipe

Description

A colorful mix of vegetables stir-fried in a savory sauce.

Ingredients

Scale

2 cups mixed vegetables (bell peppers, carrots, broccoli)
1 cup bean sprouts
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup vegetable broth
Salt to taste

Instructions

Heat oil in a pan over medium heat.
Add garlic and onion, sauté until translucent.
Add mixed vegetables and stir-fry for 5 minutes.
Add bean sprouts and cook for another 2 minutes.
Mix soy sauce, cornstarch, and vegetable broth in a bowl.
Pour the sauce over the vegetables and stir well.
Cook until the sauce thickens.
Season with salt to taste and serve hot.

Notes

Use any combination of vegetables you prefer.
Adjust the soy sauce for more or less saltiness.
Serve with rice or noodles for a complete meal.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 3g
Sodium: 500mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg

Keywords: vegetable chop suey, stir-fried vegetables, healthy recipe

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