Roughly chop the broccoli and cauliflower into tiny florets so that they cook evenly.
Prepare the Chopsuey.
Heat the Pan: Add a little amount of oil to a big frying pan or wok and place over medium-high heat.
Stir-Fry the Vegetables: Add the broccoli, cauliflower, carrot, and green beans when the oil is heated. The veggies should be sautéed for three to four minutes, or until they are soft but still crunchy.
Add the Cabbage: Stir-fry the shredded cabbage for a further two to three minutes, or until all the veggies are soft but have retained some crunch.
How to Season and Present
Spice up the choucroute: To taste, add more salt and pepper. If you would like, you may also add a little amount of soy sauce or oyster sauce for taste. Make sure the spice coats the veggies evenly by giving everything a good toss.
Serve Hot: Spoon the veggie chopsuey onto a platter and start serving right away. For a full dinner, try this recipe with some noodles or steaming rice.
In summary
For those who need a nutritious dinner on the table quickly, this fast and simple vegetable chopsuey is a great choice. You will want to prepare this meal again and again because of its colorful combination of veggies and easy preparation. It’s not only tasty and nourishing, but it also lets you use whichever vegetables you happen to have on hand. In only ten minutes, you can have a delicious supper by trying this dish!
I made this last Sunday when family was over, and everyone wiped their plates clean
I never fail to impress my guests with this dish—it disappears within minutes
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