Vegetable Chop Suey
An easy to make replica of the takeaway dish.
Course:
dinner
Cuisine:
Chinese
Keyword:
beansprouts, chinese recipes, chop suey
Gather
- 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)
Prepare
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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.
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Add the veg if using raw and cook for a couple of minutes.
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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.
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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.
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Serve immediately.
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Enjoy!
