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


  • 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


  1. 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.
  2. 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.
  3. In another bowl, combine the remaining ingredients until the cornstarch is dissolved.
  4. Pour the sauce into the pan and gently mix the vegetables. For about 5 minutes, cook it or until the sauce thickens.

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