Mock Chop Suey Recipe Easy and Delicious Dinner Idea

Looking for a delicious, hearty meal that’s both comforting and packed with vibrant veggies? This mock chop suey recipe is a fantastic choice!

Chop suey, a classic Chinese-American dish, traditionally features a savory medley of meat and vegetables stir-fried in a flavorful sauce. Our mock version swaps out the meat for wholesome plant-based ingredients, making it perfect for vegetarians, vegans, or anyone wanting a lighter, healthier option without sacrificing taste.

Whether you’re a seasoned home cook or new to Asian-inspired dishes, this recipe is simple, quick, and incredibly versatile.

Filled with crunchy vegetables, tender mushrooms, and a savory sauce that ties everything together, mock chop suey is a great way to enjoy a nutritious dinner any night of the week. Plus, it pairs beautifully with steamed rice or noodles for a complete meal.

Ready to dive into this colorful, satisfying dish? Let’s get cooking!

Why You’ll Love This Recipe

This mock chop suey recipe is a celebration of fresh vegetables and bold flavors. It’s:

• Easy to prepare: With straightforward ingredients and quick cooking steps, it’s perfect for busy weeknights.
• Highly customizable: Use whatever vegetables you have on hand—it’s a great way to clear out your fridge!
• Nutritious and filling: Packed with fiber, vitamins, and plant-based protein, it’s both healthy and satisfying.
• Diet-friendly: Naturally vegan and gluten-free (when using tamari), it suits many dietary preferences.
• Family-approved: Mild, comforting flavors make it a hit with kids and adults alike.

Ingredients

• 2 tablespoons vegetable oil (or any neutral oil)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (button or cremini)
• 1 cup sliced celery
• 1 cup shredded cabbage
• 1 cup bean sprouts, rinsed and drained
• 1 cup julienned carrots
• 1 cup snow peas, trimmed
• 1/2 cup water chestnuts, sliced (optional)
• 1/4 cup low sodium soy sauce or tamari
• 1 tablespoon hoisin sauce (optional for sweetness)
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/2 cup vegetable broth or water
• Salt and freshly ground black pepper, to taste
• Cooked rice or noodles, for serving

Equipment

• Large wok or deep skillet
• Cutting board and sharp knife
• Measuring spoons and cups
• Mixing bowl for cornstarch slurry
• Wooden spoon or spatula
• Serving bowls or plates

Instructions

1. Prepare all your vegetables by washing, peeling, and slicing as needed. Having everything ready makes the cooking process smooth and efficient.
2. Heat the vegetable oil in your wok or large skillet over medium-high heat until shimmering but not smoking.
3. Add the sliced onion, minced garlic, and grated ginger to the hot oil. Stir-fry for 2-3 minutes until fragrant and the onions become translucent.
4. Add the sliced mushrooms and celery. Continue stir-frying for another 3-4 minutes, allowing the mushrooms to release their moisture and celery to soften slightly.
5. Incorporate the shredded cabbage, julienned carrots, snow peas, and water chestnuts. Stir-fry for 3-5 minutes until the vegetables are tender-crisp but still vibrant and colorful.
6. Pour in the soy sauce, hoisin sauce (if using), and vegetable broth. Mix well to coat all the veggies evenly.
7. Add the bean sprouts last. They only need about 1 minute to warm through so they remain crunchy.
8. Give your cornstarch slurry a quick stir and slowly pour it into the wok while stirring continuously. This will thicken the sauce to a lovely glaze consistency.
9. Season with salt and pepper to taste. Be cautious with salt as soy sauce already adds saltiness.
10. Remove from heat and serve immediately over steamed rice or your favorite noodles.

Tips & Variations

“For the best texture, avoid overcooking the vegetables; they should remain crisp-tender to preserve flavor and nutrients.”

• Protein boost: Add cubed tofu or tempeh for extra protein. Pan-fry separately and add at the end for best texture.
• Veggie swaps: Feel free to add bell peppers, baby corn, bok choy, or snap peas based on what you have available.
• Gluten-free option: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
• Spicy kick: Add a splash of chili garlic sauce or sprinkle red pepper flakes while stir-frying.
• Make it a soup: Add extra vegetable broth and serve as a hearty vegetable soup with noodles.

Nutrition Facts

Serving Suggestions

This mock chop suey pairs wonderfully with:

• Steamed jasmine or brown rice to soak up the flavorful sauce.
• Egg noodles or rice noodles tossed with a little sesame oil.
• Simple steamed dumplings or spring rolls for a full Asian-inspired meal.
• A crisp side salad, such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, to add freshness.

For more wholesome vegan and vegetarian dishes that complement this recipe, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Recipes No Tofu: Delicious Plant-Based Meals.

Conclusion

This mock chop suey recipe is a fantastic way to enjoy the vibrant flavors and textures of a classic dish without relying on meat. It’s quick to prepare, adaptable to whatever vegetables you have on hand, and full of nourishing ingredients that make it perfect for any meal.

Whether you’re cooking for yourself, family, or friends, this dish is sure to satisfy.

Give it a try and experience the joy of a flavorful, plant-based stir-fry that’s as colorful as it is delicious. Don’t forget to explore other easy and healthy recipes like our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food to keep your menu exciting and wholesome!

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