Chop Suey Recipe | Nestlé Family Club Sri Lanka

Chop Suey is a vibrant, stir-fried vegetable medley that’s fast, fresh, and full of flavour.
Packed with a variety of crunchy vegetables, enhanced with aromatic garlic, soy sauce, and a light, savoury sauce, it’s the perfect dish for those who love colourful meals that come together in minutes.
Whether enjoyed as a standalone vegetarian dish or served as a side with rice or noodles, Chop Suey offers balanced nutrition, bold taste, and irresistible texture in every bite.

Ingredients

2 garlic cloves, minced
1 teaspoon oyster sauce (optional)
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
2 celery ribs diagonally cut into 1/4-inch-thick slices
200g cabbage
100g mushrooms cut into 1/4-inch-thick slices
10 long beans, cut into 2-inch pieces
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
2 small carrots, julienned
60 ml chicken broth - Maggi chicken seasoning cube
1 tsp vegetable oil per vegetable batch
Water, as needed
Salt and pepper to taste

Method

Step 1

In a small bowl, mix together the minced garlic, 1 tablespoon oyster sauce (if using), soy sauce, salt, and ½ teaspoon cornstarch. This mixture will provide a flavourful base for your stir-fry.

Step 2

Prepare all your vegetables in advance, keeping them separated for stir-frying. Heat a large wok or non-stick pan over high heat until very hot. To test if it’s ready, flick a drop of water into the pan—if it sizzles and evaporates instantly, it’s hot enough. Add 1 teaspoon of oil around the side of the wok, letting it coat the surface. Begin by stir-frying the celery for about 2 minutes, seasoning it with a pinch of salt. You want the vegetables to be crisp-tender, not soft. Once cooked, transfer the celery to a large bowl. Repeat this stir-frying process with each remaining vegetable—long beans, carrots, onion, green bell pepper, mushrooms, and finally the cabbage. Add 1 teaspoon of oil before each new batch and cook each until just tender. When stir-frying cabbage, add a tablespoon of water after about a minute to help it wilt and cook evenly.

Step 3

In a separate small bowl, combine the chicken broth (prepared using MAGGI Chicken Seasoning Cube), 1 teaspoon oyster sauce, and the remaining 1 teaspoon cornstarch.

Step 4

Return all the cooked vegetables to the hot wok. Toss gently to mix. Make a well in the center of the pan and pour in the prepared broth mixture. Let it come to a boil without stirring, then quickly mix everything together to coat the vegetables in the sauce evenly. Serve immediately while hot, either as a main dish or alongside steamed rice or noodles. For extra crunch, top with roasted peanuts or fried onions.