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Vegetable Chop Suey

vegetable chop suey image

Chop suey is one of North America’s favorite Asian vegetable recipes.

It is a vegetable stir fry, always easily identifiable by the addition of lots of bean sprouts.

You can keep this a vegetable stir fry recipe or add meat. See the directions immediately below the recipes for meat variations.

Make sure you have gluten free soy sauce if you need this recipe to be gluten free.

A Very Healthy Recipe

The thing I love about recipes like this one are their versatility.

You can use this as a vegetable side dish, as the main component of a vegetarian meal, or add meat and use it as the main part of a meat based Chinese meal.

You can see from the nutritional analysis above that this is a pretty healthy recipe too, with lots of great vegetable nutrition.

As with most recipes you can adjust this one to suit your taste. If you don’t like green peppers, but love red, simply double the amount of red pepper and leave out the green. You can leave the peppers out entirely, but they do add nice color and extra nutritional value to the dish.

Use less honey if you prefer. I leave it out altogether. I don’t think it’s needed. If you are using this as a diabetic recipe, just leave it out.

Vegetable Chop Suey

Vegetable Chop Suey

Chop suey is one of North America's favorite Asian vegetable recipes. It is a vegetable stir fry, always easily identifiable by the addition of lots of bean sprouts.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main or Side, Side Dish
Cuisine Asian, Chinese
Servings 6 Servings
Calories 76 kcal


  • 2 teaspoons oil
  • 1 onion, large, chopped
  • 1 cup celery, sliced
  • 1/2 pound mushrooms, sliced
  • 6 cups bean sprouts, washed and drained
  • 1/4 cup beef broth, chicken or vegetable broth
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 teaspoon honey, optional
  • 2 tablespoons soy sauce
  • salt to taste


  • Cook the onion, celery, and mushrooms in oil in a large wok or frying pan until the onion is tender but not browned. Add the peppers and sprouts and broth and cook and toss until the bean sprouts are cooked crisp-tender. Be careful not to allow the vegetables to become soft.
  • Add the honey to suit your taste, soy sauce and salt. Heat thoroughly.
  • Serve with steamed white or brown rice.


Calories: 76kcalCarbohydrates: 12gProtein: 6gFat: 2gSaturated Fat: 1gTrans Fat: 1gSodium: 403mgPotassium: 414mgFiber: 3gSugar: 8gVitamin A: 450IUVitamin C: 38mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!

Serves 6.


  • To make this a non-vegetarian chop suey recipe simply add 1/2 pound of your favorite meat. Any of the following work well: ground beef or pork, sliced beef, sliced pork or sliced chicken. (The image above shows the recipe with the addition of a bit of ground pork).
  • Here is what to do for a meat based chop suey: Cook the meat with the onions and celery. When all the meat is browned and the onions are tender, remove it all to a bowl while the rest cooks. Cook the mushrooms first, then add the other ingredients in the order they are listed. Add the meat, onion and celery mixture back when all the other vegetables are cooked and heat it all together thoroughly.

Salt the recipe if you need it. Beware that some soy sauce is quite salty, so you may want to taste it first.

If you need this recipe to be gluten free, please make sure your soy sauce is gluten free. Some of them are not.

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Vegetable Chop Suey

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