1/13/2024 0 Comments Ultraball outlinesSince chop suey usually has meat, I wanted to add something to add to that texture, so I used some rehydrated soy chunks. This is of course optional and you can do without it or use mushrooms/tofu. THE SAUCE & SLURRYįor the sauce, simply mix everything together in a medium bowl. TO COOK THE CHOP SUEY OR STIR-FRIED VEGETABLES I also prepared a slurry by mixing water and starch in a small bowl until diluted. Sauté the garlic and onion until translucent & aromatic, around 1 minute.Īdd in the carrot and bell pepper. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.Īdd in the remaining vegetables and cook down as well. I actually added my cabbage last (after the protein) cause I like these really crisp and not overcooked. Protein: You can add a little more oil then stir-fry the vegan protein of choice. You can also season this with some soy sauce or veg oyster sauce. You’ll want to get the veggies crisp and tender without these releasing much liquid.Īfterwards, lower heat to medium. Mix the sauce again then pour it in vegetables. You can cover the pan to leave the sauce to come to a boil. Once it boils, give the corn starch slurry a good mix then pour it in the pan. Mix the veggies well to coat in the sauce. Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste. Serve and enjoy your chop suey with some steamed rice or noodles.Tender slices of chicken and a bounty of veggies make this chop suey recipe a favorite of mine to cook for the family. Plus, my kids just love saying “chop suey” which means they happily eat every last bite! In less than 20 minutes, I can make this tasty-as-takeout version that’s healthier with less oil and fresher ingredients. If you regularly order chicken chop suey from your local Chinese restaurant, you will want to try this recipe.
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