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Prepare the vegetables: Cut the cabbage into large pieces, broccoli into bite-sized pieces, and zucchini into 1/4 inch thick pieces. Peel and slice the carrots into 1/8 inch thick slices. Finely mince the garlic. Wash, dry, and rinse all prepared vegetables.

Prepare the sauce: In a small bowl or measuring cup, combine the 3/4 cup water (or low-sodium chicken broth), 1 1/2 teaspoons chicken bouillon, 1 teaspoon kosher salt, and 1 teaspoon sugar. Stir until the chicken bouillon, salt, and sugar are fully dissolved.

Heat a large pan or wok over medium-high heat. Add 1 tablespoon of cooking oil (such as avocado oil) and allow it to heat until shimmering.

Add the finely minced garlic to the hot oil. Sauté for 30 seconds, or just until fragrant. Be careful not to brown the garlic.

Immediately add all of the prepared vegetables (cabbage, broccoli, zucchini, and carrots) to the wok or pan. Sauté for 1 to 2 minutes, tossing frequently to ensure even cooking.

Pour the prepared sauce over the vegetables. Cover the wok or pan with a lid and allow the vegetables to steam for 2 to 3 minutes, or until the sauce is boiling.

While the vegetables are steaming, prepare the slurry: In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth and no lumps remain.
Uncover the wok or pan. Push the vegetables to the sides to create a clear space in the center. Pour the cornstarch slurry into the center, then quickly stir it into the sauce. The sauce will thicken immediately and become glossy.

Toss all the ingredients together to thoroughly coat the vegetables with the thickened sauce. Turn off the heat. Ensure the vegetables still have a slight crispness.

Serve the Chop Suey immediately, either on its own or with steamed rice. Enjoy!


Prepare the vegetables: Cut the cabbage into large pieces, broccoli into bite-sized pieces, and zucchini into 1/4 inch thick pieces. Peel and slice the carrots into 1/8 inch thick slices. Finely mince the garlic. Wash, dry, and rinse all prepared vegetables.

Prepare the sauce: In a small bowl or measuring cup, combine the 3/4 cup water (or low-sodium chicken broth), 1 1/2 teaspoons chicken bouillon, 1 teaspoon kosher salt, and 1 teaspoon sugar. Stir until the chicken bouillon, salt, and sugar are fully dissolved.

Heat a large pan or wok over medium-high heat. Add 1 tablespoon of cooking oil (such as avocado oil) and allow it to heat until shimmering.

Add the finely minced garlic to the hot oil. Sauté for 30 seconds, or just until fragrant. Be careful not to brown the garlic.

Immediately add all of the prepared vegetables (cabbage, broccoli, zucchini, and carrots) to the wok or pan. Sauté for 1 to 2 minutes, tossing frequently to ensure even cooking.

Pour the prepared sauce over the vegetables. Cover the wok or pan with a lid and allow the vegetables to steam for 2 to 3 minutes, or until the sauce is boiling.

While the vegetables are steaming, prepare the slurry: In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth and no lumps remain.
Uncover the wok or pan. Push the vegetables to the sides to create a clear space in the center. Pour the cornstarch slurry into the center, then quickly stir it into the sauce. The sauce will thicken immediately and become glossy.

Toss all the ingredients together to thoroughly coat the vegetables with the thickened sauce. Turn off the heat. Ensure the vegetables still have a slight crispness.

Serve the Chop Suey immediately, either on its own or with steamed rice. Enjoy!
