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Vegetable Chop Suey

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Adjust Servings:
2 carrots sliced (Blanched in hot water for a couple of minutes)
100g white cabbage sliced into big chunks
50g button mushrooms sliced into two
1 onion chopped into 8 large slices
1/2 cauliflower (blanched in hot water for a couple of minutes)
4-5 baby corn (if fresh ones are not available use canned ones) slice the baby corn into 4
2 celery sticks sliced
2 capsicum sliced
2 Bok choy sliced into big chunks
1 tsp freshly grated ginger
4-5 cloves garlic sliced
1 cup chicken or vegetable stock
salt & pepper as required
2 tbsp cornflour
1 tbsp Oyster Sauce
1 tbsp soy sauce
2-3 tbsp Sesame Oil

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Vegetable Chop Suey

  • 50 Minutes
  • Serves 4
  • Medium




Chop Suey is extremely popular in Sri Lanka, normally served with fried rice, steamed rice or can be served by itself as a soup if you add more vegetables or chicken stock to it.

you can choose any vegetables of your preference, this is an easy and tasty way to have more vegetables on your plate. Do not chop the vegetables too small, it is medium to large chunks.



  1. Clean & slice all vegetables into bite-size pieces.
  2. In a cup, whisk soya sauce, oyster sauce, cornflour with vegetable or chicken stock.
  3. Heat a wok, add sesame oil when the wok is hot, start adding the sliced garlic and ginger fry for a couple of minutes, then add red onions and let it cook for 2 minutes. Start adding the vegetables, the ones that take longer to cook to the leafy greens last. Sauté the vegetables for a few minutes after adding each vegetable
  4. Then add soya sauce, cornflour mix. Allow vegetables to cook for a few more minutes. Mix everything together until it gets a little thick, adjust salt & black pepper.


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