Vegan Chop Suey

🛒 Ingredients

• #Vegetables:
• 1 cup snow peas, ends trimmed
• 1 medium carrot, cut into matchsticks or diagonal slices
• ½ red bell pepper, sliced into strips
• ½ cup bean sprouts
• ½ small onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Optional: mushrooms, baby corn, cabbage, or broccoli florets
• #Savory Sauce:
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for rich color)
• 1 tbsp vegetarian oyster sauce (mushroom sauce)
• 1 tsp maple syrup or coconut sugar
• ½ tsp white pepper
• 150ml vegetable stock or water
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp toasted sesame oil
• 2 tbsp neutral cooking oil
• #Garnish:
• Toasted sesame seeds
• Fresh chopped parsley or spring onions

👩‍🍳 Instructions

1. 1

   Prep ahead: Wash and slice all vegetables evenly. Whisk all sauce ingredients (except the cornstarch slurry and sesame oil) in a small bowl and set aside.

2. 2

   Stir‑fry aromatics: Heat oil in a wok or large pan over high heat. Add onion, garlic, and ginger; stir‑fry for 30 seconds until fragrant.

3. 3

   Cook firm vegetables first: Add carrots, bell pepper, and any harder vegetables you are using. Toss for 2 minutes, then add snow peas and cook for another 1–2 minutes so they stay crisp and bright.

4. 4

   Finish vegetables: Add bean sprouts last, stir quickly for 30 seconds — do not overcook.

5. 5

   Simmer & thicken: Pour the prepared sauce over the vegetables. Bring to a gentle simmer, then slowly stir in the cornstarch slurry while mixing constantly. Cook for 1 minute until the sauce thickens and coats every piece evenly.

6. 6

   Serve: Turn off heat, drizzle with sesame oil, and toss once more. Garnish with sesame seeds and fresh herbs. Serve hot over steamed white rice.