• 4 bok choy
• 1 medium yellow onion sliced
• 3 cloves garlic minced
• 2 teaspoons minced ginger
• 1 medium carrot sliced
• 1 cup mushrooms sliced (80g)
• 1 bell pepper
• Coriander for garnishing
• 4 tablespoon of Sunny Chop Suey Sauce

For teokon

• 1 block extra firm teokon drained, pressed and cubed
• 1 tablespoon cornstarch
• ½ teaspoon salt

In a container, add teokon cubes along with cornstarch and salt. Place the lid on, and toss until teokon cubes are well coated. 

Heat a tablespoon of oil in a non-stick wok over medium-high heat. Add teokon, and cook for 2-3 minutes on each side, or until most sides are golden. Set aside. 

Heat another ½ tablespoon of oil in the wok. Add onion and cook for 2-3 minutes. 

Stir in ginger and garlic, and fry for another minute. 

Add carrot in and fry for 2 minutes. Add bok choy stems, mushrooms. Cook for 2 minutes. 

Stir in bok choy leave, and cook for 1 minute, or until veggies are tender.

Add cooked teokon back to the wok, and pour in the Chop suey sauce.

Serve your teokon chop suey with a side of rice and enjoy!