This easy vegetable chop suey recipe is very quick and easy dish to pull together, and vegan/vegetarian-friendly. The different vegetables in this stir fry recipe makes this dish so colorful and appetizing. I used mixed vegetable, oyster mushroom sauce, vegetable broth, cornstarch and water mixture, and fried tofu balls as the protein. This Filipino Vegetarian Chop Suey is a healthier version of the classic Chinese chop suey recipe. There is a belief that the early Chinese immigrants in United States came up with this dish by putting together their own leftovers prior to leaving China. The term chop suey actually comes from the Cantonese phrase tsap seui which means “miscellaneous leftovers”. It has its roots in Chinese-American cuisine. This recipe is a great way to use leftover vegetables then turn them into an amazing dish. It is usually made with a variety of vegetables like bean sprouts, celery, broccoli, carrots, snow peas, cabbage one or more meats like pork, chicken liver or shrimp vegetable or chicken broth and a flavorful starch-thickened sauce which makes a delicious and crowd-pleaser dish. What is Chop Suey?Ĭhop Suey is an easy, healthy and savory vegetable stir-fry recipe that is great for lunch or dinner during family gatherings, parties and even just in an ordinary day. Need more Vegetable dishes to cook? Try my famous Pinkabit (Stir Fry Vegetables), Stir Fry Okra, or my Adobong Kangkong (Stir Fry Water Spinach).
It’s made with a variety of vegetables, fried tofu balls and a thick sauce which makes an amazing savory lunch or dinner! This Vegetarian Chop Suey recipe is a great way to serve a simple, flavorful and nutritious dish to your loved ones.
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