Here’s an easy vegan Chop Suey, or Filipino-Chinese Stir-Fried Vegetables. You can make crisp Filipino-Chinese chop suey in 20 minutes—colorful vegetables in a garlicky soy sauce. Perfect for quick weeknight dinners, too!
I grew up hearing this expression that goes “Ang Chop Suey!” that literally translates to “That’s so Chop Suey”.
Chop suey in this expression is an adjective and is used to describe something that’s designed in a way or looks like a mix of incoherent elements—similar to how this vegetable dish is with lots of different types of veggies in different shapes, sizes, and textures that don’t necessarily look good together. But in this case, this dish tastes really well with the different textures.
WHAT IS CHOP SUEY?
So what is it? Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. It usually contains pork, shrimp, and often even boiled quail eggs. This is a Filipino-Chinese version while there are other versions such as an American-Chinese, Indian-Chinese, and more.
This recipe for Chop Suey is a vegan take on the Filipino-Chinese classic that we’d often have at home. It’s a great way to use up leftover veggies and is easily customisable depending on what you have.
My mom loves Chop Suey extra saucy since it’s so delicious with steamed and you can scoop up a generous amount of veggies with that sauce!
HOW TO PREPARE & COOK CHOP SUEY
Prepare the vegetables of choice. You’ll want to start with the vegetables that take longer to cook. In this case, I started with my carrot and broccoli since these take longer to cook down.
PROTEIN USED
Since chop suey usually has meat, I wanted to add something to add to that texture, so I used some rehydrated soy chunks. This is of course optional and you can do without it or use mushrooms/tofu.
THE SAUCE & SLURRY
For the sauce, simply mix everything together in a medium bowl. Set aside.
I also prepared a slurry by mixing water and starch in a small bowl until diluted.
TO COOK THE CHOP SUEY OR STIR-FRIED VEGETABLES
Heat a large pan or wok over high heat. Once hot, add in neutral cooking oil.
Sauté the garlic and onion until translucent & aromatic, around 1 minute.
Add in the carrot and bell pepper. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam.
Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.
Add in the remaining vegetables and cook down as well. I actually added my cabbage last (after the protein) cause I like these really crisp and not overcooked.
Protein: You can add a little more oil then stir-fry the vegan protein of choice. You can also season this with some soy sauce or veg oyster sauce. Cook for 1-2 minutes. If using tofu, see the notes below.
I added in the cabbage after. You’ll want to get the veggies crisp and tender without these releasing much liquid.
Afterwards, lower heat to medium. Mix the sauce again then pour it in vegetables.
You can cover the pan to leave the sauce to come to a boil.
Once it boils, give the corn starch slurry a good mix then pour it in the pan. This will help thicken the sauce.
Mix the veggies well to coat in the sauce.
Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste.
Turn off the heat. Serve and enjoy your chop suey with some steamed rice or noodles.
OTHER FILIPINO & CHINESE RECIPES YOU MIGHT LIKE:
- Filipino Kaldereta or ‘Meat’ Stew
- Chinese Green Bean and Mushroom Stir-Fry
- Crispy Wontons
- Vegetable Dumplings
- Fried Garlic Rice (Sinangag)
- Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
- Filipino “Pork” Barbecue
- Crispy Tofu Sisig
- Tofu and Mushroom Salpicao
Easy Vegan Chop Suey (25 Min)
Ingredients
Vegetables and Protein
- 2 tbsp neutral oil
- 1 small white onion sliced into squares
- 1 small carrot peeled and sliced
- 2 cups broccoli florets
- 1/4 cup vegetable broth or water, to cook down broccoli and carrot
- 1 lb vegan protein of choice I used rehydrated soy chunks (see notes)
- 1/4 large head cabbage sliced
- 2 small heads bok choy or other leafy greens, sliced
- 2 cloves garlic minced
- 1 small red bell pepper seeded and sliced into squares
- 1 can young corn sliced
Sauce
- 1 1/2 cup vegetable broth or water
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp vegetarian oyster sauce
Corn Starch Slurry
- 2 tbsp corn starch
- 1/4 cup room temperature water
To Season
- 1-2 tbsp soy sauce
- 1-2 tbsp vegetarian oyster sauce
- Salt to taste
- Pepper to taste
To Serve
- Steamed rice or noodles
Instructions
- Prepare the vegetables of choice. You’ll want to start with the vegetables that take longer to cook. In this case, I started with my carrot and broccoli since these take longer to cook down.
- Sauce: Mix the sauce together in a medium bowl. Set aside.
- Surry: Mix the water and starch in a small bowl until diluted. Set aside.
- To Cook: Heat a large pan or wok over high heat. Once hot, add in neutral cooking oil. Sauté the garlic and onion until translucent & aromatic, around 1 minute.
- Add in the carrot and broccoli. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.
- Add in the cabbage, bok choy, bell pepper, young corn, and other veggies of choice. Stir-fry these over high heat for 1-2 minutes. You’ll want to get the veggies crisp and tender without these releasing much liquid.
- Protein: You can add a little more oil then stir-fry the vegan protein of choice. You can also season this with some soy sauce or veg oyster sauce. Cook for 1-2 minutes. If using tofu, see the notes below.
- Afterwards, lower heat to medium. Mix the sauce again then pour it in vegetables.
- Leave the sauce to a boil over medium heat. Once it boils, give the corn starch slurry a good mix then pour it in the pan. This will help thicken the sauce.
- Mix the veggies well to coat in the sauce. Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste.
- Turn off the heat. Serve and enjoy with some steamed rice or noodles.
Notes
PROTEIN
- TOFU: You can also use extra firm tofu or tokwa. If using tofu, make sure to press these well and then slice into strips or cubes. You can pan-fry these before hand or pan-fry these in the same wok/pan as the vegetables.
- MUSHROOMS: Another good sub for protein are some sliced shiitake mushrooms or other mushrooms of choice. You can use any type of mushrooms, really.
STORAGE TIPS
How long does vegan chop suey keep in the fridge?- This can be good for 3-5 days in a sealed container; reheat the leftovers over high heat in a pan
- .Yes you can! The vegetables in this dish are highly customizable. The mix I used is what I’d say was what I grew up enjoying. I personally feel the cabbage and carrot are a must for the crunch and sweetness!
NUTRITIONAL INFO
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Yummy