Vegetables & Sides

Bean Sprout & Mushroom Chop Suey

Name: Bean Sprout & Mushroom Chop Suey
Ingredients: 2 TBSP oil; ½ yellow onion, finely chopped; 2 garlic cloves, minced; 1 TBSP ginger, minced; ½ yellow onion, cut into chunks; 2 celery stalks, sliced on an angle; 1 carrot, shaved with a peeler; 4 cups sliced mushrooms; 8 cups bean sprouts; 2 TBSP chicken stock; 2 TBSP soy sauce; 1 TBSP rice wine or vermouth or whatever you have; ½ TSP sugar; 2 TSP cornstarch

A classic Chinese-American stir-fry with bean sprouts and mushrooms.

chinese vegetarian vegan stir-fry

Instructions

If adding meat or seafood, cook it and set it aside to add at the end.
Combine wet ingredients (chicken stock, soy sauce, rice wine/vermouth, sugar) and cornstarch in a small bowl and set aside.
Heat oil in a large frying pan or wok.
Add onion chunks, celery, carrots, and any optional ingredients (water chestnuts, bamboo shoots) to the pan and cook for 4 minutes.
Stir in finely chopped onion, garlic, and ginger and cook for 2 minutes more.
Add mushrooms and bean sprouts, cover the pan, and cook for 6-7 minutes, stirring a few times.
Add the cornstarch mixture to the pan and stir gently for about 5 minutes or until the sauce thickens.
If adding meat or seafood, stir it in now.

Notes

You can add water chestnuts and bamboo shoots for extra crunch and flavor.
Adjust the amount of soy sauce and sugar to taste.