Chop Suey
Chop Suey
Ingredients
For the Chop Suey
- 3 cups cabbage, cut into large pieces
- 1 head broccoli, cut into bite-sized pieces
- 1 zucchini, medium, cut into 1/4 inch thick pieces
- 1 carrots, medium, peeled and sliced into 1/8 inch slices
- 5 cloves garlic, finely minced
- 1 tablespoon cooking oil, such as avocado oil
For the Sauce
- 3/4 cup water, or low-sodium chicken broth
- 1 1/2 teaspoons chicken bouillon
- 1 teaspoon kosher salt
- 1 teaspoon sugar
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 1 min
- 4
Add the finely minced garlic to the hot oil. Sauté for 30 seconds, or just until fragrant. Be careful not to brown the garlic.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 1 min - 8
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.
⏱️ 1 min
- 9
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.
⏱️ 1 min
- 10
Serve the Chop Suey immediately, either on its own or with steamed rice. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chop Suey
For the Chop Suey
- 3 cups cabbage, cut into large pieces
- 1 head broccoli, cut into bite-sized pieces
- 1 zucchini, medium, cut into 1/4 inch thick pieces
- 1 carrots, medium, peeled and sliced into 1/8 inch slices
- 5 cloves garlic, finely minced
- 1 tablespoon cooking oil, such as avocado oil
For the Sauce
- 3/4 cup water, or low-sodium chicken broth
- 1 1/2 teaspoons chicken bouillon
- 1 teaspoon kosher salt
- 1 teaspoon sugar
For the Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 1 min - 4
Add the finely minced garlic to the hot oil. Sauté for 30 seconds, or just until fragrant. Be careful not to brown the garlic.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 1 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 1 min - 10
Serve the Chop Suey immediately, either on its own or with steamed rice. Enjoy!
⏱️ 1 min