Vegetable Chop Suey

Thu, 26 February 2026

Served with Steamed Jasmine Rice

Serves 2–3

Ingredients

For the Chop Suey

• 1 tbsp olive oil
• 2 cloves garlic, sliced
• 1 small onion, sliced
• 1 carrot, cut into thin strips
• 1 red pepper, sliced
• 100g mushrooms, sliced
• 1 handful mangetout or tenderstem broccoli
• 100g beansprouts
• 3 scallions, cut into 3cm pieces

For the Sauce

• 2 tbsp light soy sauce
• 120ml vegetable stock
• 1 tsp honey
• 1 tsp sesame oil
• 1 tbsp potato starch mixed with 2 tbsp water

To Serve

• 250g jasmine rice
• 500ml water

Method

1. Cook the Rice

Rinse the jasmine rice under cold water until the water runs clear.

Add to a saucepan with 500ml water.

Bring to the boil, then reduce to a low simmer.

Cover and cook for 10–12 minutes.

Turn off the heat and let it steam with the lid on for 5 minutes.

Fluff with a fork before serving.

2. Make the Vegetable Chop Suey

Heat a wok or large pan over high heat.

Add the olive oil and sliced garlic. Cook for 10 seconds only.

Add the onion, carrot and red pepper. Stir fry for 2 minutes.

Add the mushrooms and greens. Stir fry for another 1–2 minutes, keeping the vegetables slightly crunchy.

Pour in the soy sauce, vegetable stock and honey. Bring to a fast bubble.

Stir in the potato starch mixture and cook until the sauce thickens and turns glossy.

Finish with the beansprouts, scallions and sesame oil. Toss everything together and serve immediately

Chef Tip

High heat and quick cooking keeps the vegetables vibrant and crisp. Chop Suey simply means “mixed pieces” — it’s all about texture and balance.