Vegetable Chop Suey
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Ingredients
- 250 g beansprouts
- 2 celery stalks, sliced
- 1 carrot, julienned
- 150 g chestnut mushrooms, sliced
- 3 spring onions
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
- 500 g steamed jasmine rice
Nutrition (per serving)
- Calories
- 269 kcal
- Protein
- 7.4 g
- Carbohydrate
- 41.3 g
- of which sugars
- 5.1 g
- Fat
- 7.4 g
- of which saturates
- 1.3 g
- Fibre
- 3.1 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until hot and stir-fry the celery, carrot and mushrooms for 3 minutes.
- 2
Add the beansprouts and spring onions, cut into lengths, and stir-fry for 2 minutes, until just softened.
- 3
Stir in the light soy sauce and toss for 1 minute.
- 4
Season with a little salt.
- 5
Serve over the steamed jasmine rice.
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