Chop Suey (Filipino-Chinese Stir-Fried Vegetables)

I love how packed this dish is with vegetables! The original recipe is from The Foodie Takes Flight and is a vegan recipe, I have made it with plant based chick’n to keep it vegan, and also chicken thighs for a meat option. Just as tasty as a takeaway! It’s an easy one to make in bulk and have leftovers for lunch.



Vegetables and Protein

  • 2 tbsp oil
  • 1 small white onion sliced into squares
  • 1 small carrot peeled and sliced
  • 2 cups broccoli florets
  • 1/4 cup water or vegetable broth to cook down broccoli and carrot
  • 220 g protein of choice (chick’n, chicken thighs diced, or prawns)
  • 1/4 large head cabbage sliced
  • 2 bok choy, chopped
  • 2 cloves garlic minced
  • 1 small red capsicum sliced into squares
  • 1 can young corn sliced


  • 1 1/2 cup vegetable broth
  • 1 tbsp tamari
  • 1 tsp sugar
  • 1 tbsp vegetarian oyster sauce

Corn Starch Slurry

  • 2 tbsp corn starch
  • 1/4 cup room temperature water

To Season

  • 1-2 tbsp tamari
  • 1-2 tbsp vegetarian oyster sauce
  • Salt and pepper to taste

To Serve

  • Steamed Rice or noodles


  1. Prepare the vegetables of choice.
  2. Sauce: Mix the sauce ingredient together in a medium bowl. Set aside.
  3. Surry: Mix the water and starch in a small bowl until diluted. Set aside.
  4. To Cook: Heat a large pan or wok over high heat. Once hot, add in cooking oil. Sauté the garlic and onion until translucent & aromatic, around 1 minute. Add in the carrot and broccoli. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.
  5. Add in the cabbage, bok choy, red capsicum, young corn, and other veggies of choice. Stir-fry these over high heat for 1-2 minutes. You’ll want to get the veggies crisp and tender without these releasing much liquid.
  6. Protein: You can add a little more oil then stir-fry the vegan protein of choice. Cook until browned and warmed through. (If using meat option then transfer vegetables to a bowl and cover, and cook meat on its own in wok. Return vegetables to wok once meat cooked).
  7. Afterwards, lower heat to medium. Mix the sauce again then pour it over vegetables.
  8. Leave the sauce to a boil over medium heat. Once it boils, give the corn starch slurry a good mix then pour it in the pan. This will help thicken the sauce.
  9. Mix the veggies well to coat in the sauce. Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste.
  10. Turn off the heat. Serve and enjoy with some steamed rice or noodles.

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