Chop Suey (Vegan)
A chop suey vegan recipe with bok choy, bean sprouts, and tofu in an authentic stir-fry sauce, served with brown rice. It's a simple 20 minute meal that's perfect for busy weeknights!
Servings: 4
Calories: 191kcal
Equipment
Ingredients
Sauce
- 1 tablespoon corn starch
- 2 tablespoon soy sauce
- 1 tablespoon Chinese Cooking Wine Shoaxing Wine
- ¾ cup vegetable stock
- 1 tablespoon hoisin
Chop Suey
- 2 cloves garlic minced
- 2 cups bok choy leafy greens (not stems)
- 1 carrot diced
- ½ onion thinly sliced
- 8 ounces chopped mushrooms
- 1 cup mung bean sprouts
- 8 oz extra firm tofu pressed and cubed
- 2 cups cooked brown rice
Instructions
- Whisk together soy sauce and corn starch in a bowl until smooth. Add Chinese cooking wine, vegetable stock, and hoisin sauce. Whisk together until combined.
- Wash and dry the bok choy. Separate the stems and the leaves, and chop into 3 inch pieces. Use the tops of the leaves. Peel the carrot and slice into small pieces. Chop the onion into thin slices.
- In a large wok or large skillet over medium-high heat, add 2 tablespoon of vegetable stock or water. You can also use sesame oil if you prefer. Add the garlic and onion. Cook for 1-2 minutes or until onions are translucent. Add the carrots, and mushrooms. Cook for about more 5 minutes.
- Add the bok choy, bean sprouts and sauce. Stir fry for about 5 minutes. Then add the cubed tofu. Cook for an additional minute or two, or until tofu is heated and warmed through.
- Serve over brown rice.
Video
Notes
- Store vegetables and rice in separate containers.
- Will keep in the refrigerator for up to 5 days.
- Freeze in an air-tight freezer safe container. Will keep in the freezer for 2-3 months.
- Reheat from frozen over high heat in a skillet.
Nutrition
Calories: 191kcal | Carbohydrates: 34g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 816mg | Potassium: 390mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4211IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 2mg