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Vegetables & pumpkin seed Chop Suey
Photo credit: Dana Dorobantu

Vegetables & pumpkin seed Chop Suey

Vegetables & pumpkin seed Chop Suey
Photo credit: Dana Dorobantu
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A yummy vegetarian recipe that can be a stand alone meal in itself, but will also be delicious and filling if paired with chicken, beef, fish, seafood, tofu or tempeh.

  • Serves4
  • Prep time20 mins
  • Cook time18 mins
  • Timeout1 hour
  • FreezingFreezes well


Chop Suey
  • 1 tablespoon of Canola oil
  • 2 teaspoons of Sesame oil
  • 1 cup of white mushrooms, chopped
  • 1 yellow onion, minced
  • 2 garlic cloves, chopped
  • 1 cup of carrots, chopped julienne-style
  • 1/2 cup of celery, minced
  • 2 cups of Nappa cabbage, minced
  • 3 cups of bean sprouts
  • 1/2 cup of pumpkin seeds
  • 2 green onions, chopped (beveled)
  • 1/4 cup of water
  • 1/4 cup of Soy sauce
  • 2 tablespoons of brown sugar
  • 2 tablespoons of sesame seeds
  • 2 teaspoons of rice vinegar


  1. Mix all the sauce ingredients in a bowl, then set aside.
  2. Heat the Canola oil and sesame oil over high-heat in a large non-stick pan, then brown the mushrooms and onions for 8 minutes.
  3. Add the garlic, carrots, celery and sauce then continue cooking for 10 minutes.
  4. Remove from heat, add the cabbage as well as the bean sprouts, then mix.
  5. Top with the pumpkin seeds and green onions to serve.

Tips & tricks

Cannot be frozen. Keeps for 3 days in the fridge. 

Recipe published on August 19, 2018