Chinese vegetarian mushroom chop suey recipe with bean sprouts, carrots, celery, mushrooms and green onions.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total duration: 30 minutes
Servings: 4
Ingredients
- 2 tablespoons of oil
- 1 onion, minced
- 2 stalks of celery, sliced
- 1 carrot, peeled and sliced
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 4 cups of fresh bean sprouts
- 2 tablespoons of water
- 2 tablespoons of soy sauce
- 1 tablespoon of rice wine
- 1/2 teaspoon of sugar
- 2 teaspoons of cornstarch
Instructions
- In a pan or wok, heat the oil over medium-high heat. Add the onion, celery, carrot and garlic cloves. Cook for 3 to 5 minutes, stirring often to make sure nothing sticks to the bottom of the pan.
- Add the mushrooms and bean sprouts and place the lid on the wok or pan. Stir the vegetables every two minutes, until the mushrooms and bean sprouts are tender, about 7 minutes.
- In another bowl, combine the remaining ingredients until the cornstarch is dissolved.
- Pour the sauce into the pan and gently mix the vegetables. For about 5 minutes, cook it or until the sauce thickens.