By Curves

This recipe was submitted by a Curves Complete participant. It is simple to prepare, has great Asian flavors and is loaded with veggies. Mix it up with your favorite veggies. Enjoy!


Chop Suey
Serves 4

2 T brown rice

1/2 T low sodium soy sauce

1 T hoisin sauce

3/4 tsp ginger root

1/4 tsp garlic

3/4 tsp cornstarch (cornflour)

2 T low sodium beef stock

1/4 tsp sesame oil

pinch crushed red pepper (chili flakes)

3/4 tsp canola oil

3/4 c mushrooms

1 rib celery

1/4 c onion

1/4 head baby bok choy

1/4 c snow peas

2 oz water chestnuts (canned)

1 green onions (spring onions)

1 basil leaves



  1. Cook brown rice according to package directions.
  2. Grate ¾ tsp ginger and mince 1 small garlic clove. 
  3. Combine the following ingredients for the sauce in a bowl and set aside: 2 T low sodium beef stock, 2 tsp hoisin sauce, ¾ tsp low sodium soy sauce, 1/2 tsp ginger, 1/2 tsp cornstarch (cornflour), 1/4 tsp sesame oil and a pinch of red pepper flakes (chili flakes).
  4. Chop the following vegetables: mushrooms, celery, onion, bok choy, green onions and basil.
  5. Heat oil in a large pan or wok over high heat. In the same pan, add mushrooms, onion and celery. Sauté for 5 minutes. Add the bok choy and snow peas and cook for 3 more minutes. Add the water chestnuts and green onions. Stir reserved sauce and add it to the pan. Cook for a couple minutes until the sauce has thickened. Remove from heat and stir in basil leaves.
  6. Serve with brown rice.


Calories 390, Fat 11g, Saturated Fats 3g, Fiber 6 g, Carbohydrate 38 g, Sodium 672



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