![]() ![]() Cook for about one minute, then turn off the heat. Pour the sauce into the frying pan, stir, and bring it to a simmer.Meanwhile, combine all the sauce ingredients in a medium bowl and stir with a whisk until thoroughly combined.Then, add the garlic, ginger, and bean sprouts, and stir-fry for a further one minute.Stir, then add the cabbage and fry the veggies for about 3-5 minutes to soften them slightly. Then add the pepper, snow peas, and celery. Once heated (make sure it’s hot!), add the onion and carrot and sauté for 1-2 minutes. Meanwhile, heat the oil in a large frying pan or wok.First, cook rice or noodles (or the side of your choice) and optionally the protein of your choice (e.g., pan-fried tofu or tempeh) as per the package instructions.I recommend halving it.įor the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below. For a thinner sauce: For a thinner sauce, similar to chow mein, you can reduce the amount of cornstarch used.Add a pinch of sugar: This is entirely optional, but if you prefer your chop suey sauce with a slight sweetness, then just a pinch or two of sugar (or a sugar-free sweetener) can help to balance against the salty soy sauce.Add nuts: For extra flavor and texture, feel free to add a handful of lightly toasted cashews.Experiment with other veggies: This dish is perfect for using up the leftover veggies pak choi, bell peppers, mushrooms, edamame, water chestnuts, baby corn, broccoli, cauliflower, sugar snap peas, zucchini, collard greens, eggplant, etc.Carbs: Serve the vegetable chop suey alongside cooked rice or noodles.Alternatively, you could add the vegan meat-alternative of your choice, for example, chicken stir-fry pieces, etc. Protein: Fried tofu or tempeh can be added to serve (optional).You may add a drop or two of sesame oil, but I don’t recommend only using that as it has a strong flavor that can impact the balance of flavors. Oil: Use the neutral cooking oil of your choice.White cabbage – or other types of cabbage.Red bell pepper – orange, yellow, and green would all work.Seasonings: I used a combination of smoked paprika, red pepper flakes, and salt and pepper.You could also potentially use arrowroot or potato starch. Cornstarch: This is important for thickening the sauce.You could alternatively add a little Chinese cooking wine (Shaoxing wine). Rice vinegar: Just a little is needed to add depth to the sauce.Soy sauce: If you’re gluten-free, then you can use tamari or coconut aminos.Vegetable broth: Feel free to use the broth of your choice homemade, reduced-soy, etc.The Ingredients and Substitutions Chop Suey Sauce ![]() However, for this vegan version, I’ve combined mixed vegetables with a flavorful sauce and served the chop suey with rice. Once cooked, it is then served up with either rice or noodles. Guess what?! It tastes delicious every single time! Since you can use the side of your choice, this veggie chop suey recipe is easily gluten-free, versatile, and is a wholesome, comforting dish your entire family will love! I love to rotate this alongside sticky teriyaki tofu, garlic broccoli stir-fry, and kung pao cauliflower.Ĭhop Suey is an American Chinese dish (named after the fact that it is filled with bits and pieces/ miscellaneous leftovers) that is usually made up of meat (usually chicken, beef, pork, fish, or shrimp) and eggs combined with vegetables in a thick starch-thickened sauce that often contains stock, oyster sauce, and soy sauce. ![]() I’ll often use bits and pieces of what is lying around and swap out rice, noodles, and crispy noodles based on what’s available. It’s perfect for a last-minute mid-week meal and for using up all the veggies sitting in your crisper drawer/pantry. Even better, you can have this dish from kitchen to table in around 20 minutes. This dish combines lots of fresh veggies with a thick, savory, sauce made of simple pantry staples. I’ve already shared recipes for Hibachi-style Japanese fried rice, spicy sriracha noodles, and vegetable lo mein not too long ago. This vegetable chop suey recipe is everything I love, with tons of veggies and a super delicious savory brown sauce for a healthy but hearty meal. Perfect for a healthy lunch or dinner, this recipe is gluten-free, dairy-free, naturally vegan, and ready in about 25 minutes!įlavorful, Hearty, Wholesome Veggie Chop Suey Enjoy this vegetable chop suey which combines mixed veggies with a savory, slightly spiced starch-thickened sauce served over rice or noodles with optional tofu. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |