Recipe of Chopsuey Veg: Easy & Delicious Veggie Stir-Fry

Chopsuey Veg is a vibrant and flavorful vegetable stir-fry that brings together a medley of fresh veggies tossed in a luscious, savory sauce. Originating from Chinese-American cuisine, this dish has been embraced worldwide for its quick preparation and delightful taste.

Perfect for busy weeknights or a healthy lunch, this recipe transforms simple vegetables into a satisfying and colorful meal. Whether you are a seasoned cook or a kitchen newbie, making chopsuey veg at home is easy, nutritious, and endlessly customizable.

It’s a fantastic way to sneak in your daily dose of vegetables while enjoying bold Asian flavors with a hint of tangy soy and spice.

If you love quick stir-fries or are looking for a new vegetable recipe to brighten your dinner table, this chop suey veg recipe will surely become a favorite. Let’s dive into the details and learn how to whip up this wholesome, tasty dish with ease!

Why You’ll Love This Recipe

Chopsuey Veg stands out for several reasons. First, it’s incredibly versatile: you can use any fresh or frozen vegetables you have on hand.

It’s also a one-pan meal, meaning minimal cleanup and maximum flavor. The sauce is light yet packed with umami, perfectly coating the vegetables without weighing them down.

This recipe is also healthy and packed with nutrients, making it an excellent choice for vegetarians and vegans, or anyone seeking a wholesome meal. Plus, it comes together in under 30 minutes, so it’s ideal for those hectic days when you want something fast but nourishing.

Finally, this dish pairs beautifully with steamed rice or noodles, making it a flexible option for any meal occasion. For more vegetable inspiration, check out Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Ingredients

• 2 tablespoons vegetable oil (or any neutral oil)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup cabbage, shredded
• 1 cup carrots, julienned or thinly sliced
• 1 cup bell peppers, sliced (mix of red, green, yellow)
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1 cup baby corn, halved
• 1/2 cup snow peas, trimmed
• 2 tablespoons soy sauce (light soy sauce preferred)
• 1 tablespoon oyster sauce (use vegetarian oyster sauce or mushroom sauce for vegan)
• 1 teaspoon chili sauce (optional for heat)
• 1 teaspoon cornstarch, mixed with 3 tablespoons water (slurry)
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Spring onions, chopped for garnish

Equipment

• Wok or large skillet
• Knife and cutting board
• Mixing bowl
• Measuring spoons
• Spatula or wooden spoon
• Small bowl for cornstarch slurry
• Serving plate or bowl

Instructions

1. Prepare the vegetables: Wash and slice all vegetables as described above. Keep them ready to use.
2. Heat the oil: Place your wok or skillet on medium-high heat and add the vegetable oil. Let it heat until shimmering but not smoking.
3. Sauté aromatics: Add the sliced onions and minced garlic. Stir-fry for about 1-2 minutes until fragrant and the onions turn translucent.
4. Add firmer vegetables: Toss in the carrots, green beans, and bell peppers. Stir-fry for 3-4 minutes until they start to soften but still retain some crunch.
5. Add remaining vegetables: Add the cabbage, mushrooms, baby corn, and snow peas. Continue stir-frying for another 3-4 minutes, mixing well to combine flavors.
6. Mix the sauce: In a small bowl, combine the soy sauce, oyster sauce, chili sauce (if using), and vegetable broth or water.
7. Pour the sauce: Pour the sauce mixture over the vegetables in the wok. Stir well to coat all the vegetables evenly.
8. Thicken the sauce: Give the cornstarch slurry a quick stir and slowly add it to the wok while stirring continuously. The sauce should thicken within 1-2 minutes.
9. Season: Taste and adjust with salt and pepper as needed. Remember soy sauce adds saltiness, so add sparingly.
10. Garnish and serve: Turn off the heat, sprinkle with chopped spring onions, and transfer to a serving dish. Serve hot with steamed rice or noodles.

Tips & Variations

For the best texture, keep your vegetables crisp-tender by stir-frying on high heat and not overcrowding the pan.

You can customize this dish by adding tofu or tempeh for extra protein. For a gluten-free version, substitute tamari for soy sauce and ensure oyster sauce is gluten-free or use a mushroom-based sauce.

Feel free to swap in seasonal vegetables like broccoli, zucchini, or baby bok choy. Adding a dash of sesame oil at the end adds a lovely nutty aroma.

For a creamier twist, try pairing this with our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Nutrition Facts

Serving Suggestions

Chopsuey veg is traditionally served with steamed white rice or fried rice, making a wholesome and filling meal. You can also pair it with noodles such as chow mein or rice noodles for a delightful Asian-inspired dinner.

For a lighter option, serve chopsuey with quinoa or cauliflower rice. It also makes a fantastic side dish to accompany grilled tofu or Asian-style tempeh.

To explore more easy and tasty vegetable dishes, check out these popular recipes like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetarian Swiss Chard Recipes for Healthy Meals.

Conclusion

Making vegetable chopsuey at home is a wonderful way to enjoy a quick, nutritious, and delicious meal that pleases the whole family. It’s an excellent recipe to use up a variety of fresh vegetables and enjoy the vibrant textures and flavors of Asian cuisine.

The mix of crunchy veggies with the savory sauce creates a balanced and satisfying dish that pairs well with many sides.

Whether you’re cooking for yourself or entertaining friends, this recipe is sure to impress with its simplicity and taste. Remember, cooking is all about creativity, so feel free to experiment with different veggies and sauces to make your perfect chopsuey veg.

For more inspiring plant-based recipes, don’t miss our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves.

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