Vegetarian Chinese mushroom chop suey recipe with bean sprouts, mushrooms, celery, carrots and green onions.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Ingredients
2tbspoil
2stalkscelery, sliced
1carrot, peeled and sliced
2clovesgarlic, minced
4green onions, sliced
2cupsmushrooms, sliced
4cupsfresh bean sprouts
2tbspwater
2tbspsoy sauce
1tbsprice wine
1/2tspsugar
2tspcorn starch
Instructions
Heat oil in a wok or frypan on medium high heat. Add the celery, carrot and garlic cloves. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan.
Add the mushrooms, green onions and beansprouts and place the lid on the wok or frypan. Stir the vegetables every couple minutes, until the mushrooms and beansprouts are tender, about 7 minutes.
In a separate bowl, mix together the remaining ingredients until the corn starch is dissolved.
Pour the sauce into the frypan and stir it gently through the veggies. Cook for about 5 minutes or until the sauce is thickened.