chop suey

Quickly whip up this delicious fake-away great for leftovers

Chop Suey!

This is something I might have when we order a Chinese takeaway (along with Salt & Chilli tofu) so when my friend said she had some fresh beansprouts going spare this was the obvious choice. When I say some, well, let’s just say big supermarket could you order less please!!! Of course, if you’re yet to check out the Olio food sharing app, I recommend you do, so together we can prevent so much food going to waste. Anyway, Chop Suey, originally from Cantonese cuisine, translates to “mixed bits.” Think of it as a way to use up all those leftover vegetables or bits of protein (tofu or meat substitutes), with a flavourful sauce to bring it all together. Chop suey is indeed a very versatile dish so of course, you can make it your own as long as you have the general idea!

chop suey
Vegetable chop suey

Chop Suey Recipe

Beansprouts always seem to be one of the main ingredients in a chop suey, and to be honest that’s what I think of when I see them! Any vegetables will do, but usually firmer ones which hold their shape such as carrots, peppers, Chinese leaves (cabbage), mushrooms, onions, baby corn or mange tout. Use fresh and cut into thin strips, or ready cooked if you have leftovers which need using, adding them towards the end. The sauce calls for a few items you may need to look out for. Sesame oil is a great ingredient to cook with, just check there are no allergies if cooking for someone else. Soy sauce light or dark is easy to find, but you may need a specialist shop to find Mushroom sauce. Worry not if mushrooms are not your thing, this is a vegan version of oyster sauce and is rich and delicious with a depth of umami flavour. One more ingredient which really makes this sauce is either rice wine or rice vinegar.

Vegetable Chop Suey

An easy to make replica of the takeaway dish.

Course: dinner
Cuisine: Chinese
Keyword: beansprouts, chinese recipes, chop suey
Created by:: Laurena @LifeDietHealth
  • 2 tablespoons sesame oil
  • 2 bags beansprouts (approx 600g) Rinsed and drained.
  • 1/4 teaspoon (or a few drops) rice wine vinegar (or rice wine)
  • 1-2 teaspoons soy sauce
  • 1-2 tablespoons mushroom sauce (or oyster sauce if that's your thing)
  • 2-3 handfuls veg of choice (carrots, onions, peppers, mushrooms, baby corn, Chinese leaves) cut into bitesize strips or pieces Raw or pre-cooked
  • *1 handful protein of choice ready cooked (tofu, meat, chicken) (optional)
  1. Heat the sesame oil in a large wok pan. Carefully add the rinsed beansprouts (they will shrink as they cook) and cook until they start to turn opaque.

  2. Add the veg if using raw and cook for a couple of minutes.

  3. Stir in the rice wine vinegar, soy sauce and oyster sauce. Allow everything to cook together, the beansprouts should have completely softened, but you can leave the vegetables with some bite if you wish.

  4. If using any precooked veg, add this now, along with any protein if using. Stir through and cook to heat through for 2-3 minutes.

  5. Serve immediately.

  6. Enjoy!

What do I need?

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Serve your chop suey on its own as a main meal, or make a few dishes to enjoy together. If you know someone who grows Chinese greens, this greens and tofu dish works well, and if you have time to make seitan, this lemon chicken is perfect to eat with your chop suey.

chop suey
If you usually use a knife & fork, try using chopsticks!


Ideally eat freshly cooked, but this can be stored in the fridge for up to three days and either eaten cold, or reheated for a couple of minutes in a frying pan.


What are you adding to your chop suey? Are you serving it with something else or having it as a meal on its own? Are you using it as a way to use up leftover cooked vegetables or leftover raw bits and pieces? Oh, and did you know you can now buy vegan (not) prawn crackers!?

If you try any of my recipes, please drop me a line to let me know how it went. I love hearing about any ideas you try or adaptations you make and I’m always open to any suggestions for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or Twitter (X).

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

chop suey
Fakeaway chop suey vegetable style


  • Hamza 28th September 2023 at 20:30

    Masallah…Your recipe for the Chickpea & Spinach Curry looks not only scrumptious but also quick and easy to make. It’s perfect for those busy days when you’re craving something tasty without the fuss of dining out.

    • Laurena@LifeDietHealth 4th October 2023 at 23:14

      JazakAllahu khairun Hamza. InshaAllah you will add it to your list of things to make! I love all things chickpea, maybe I should try adding them to my chop suey! When you make it, let me know how you get on with it.


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