in a large kadai, heat 4 tsp oil and saute 3 clove garlic and 4 tbsp spring onion.

stir-fry 1 carrot, 4 tbsp cabbage, ½ onion and ½ capsicum.

stir-fry until the vegetables are cooked yet crunchy.

further add ¼ cup tomato sauce, 1 tbsp vinegar, 1 tbsp soy sauce, ½ tsp schezwan sauce, ½ tsp pepper, ½ tsp salt and ½ tsp sugar.

stir-fry continuously until the sauce thickens well.

add in 2 cup water.

now prepare the cornflour slurry by mixing 2 tsp cornflour in ¼ cup water.

mix well making sure there are no lumps.

pour the cornflour slurry to the mixture.

stir and boil continuously, until the sauce thickens and turns glossy.

add in 2 tbsp spring onion and mix well.

finally, enjoy american chop suey by placing fried noodles and pouring chop suey sauce.