![]() 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. THE SAUCE & SLURRYįor the sauce, simply mix everything together in a medium bowl. ![]() This is of course optional and you can do without it or use mushrooms/tofu. Since chop suey usually has meat, I wanted to add something to add to that texture, so I used some rehydrated soy chunks. In this case, I started with my carrot and broccoli since these take longer to cook down. You’ll want to start with the vegetables that take longer to cook. My mom loves Chop Suey extra saucy since it’s so delicious with steamed and you can scoop up a generous amount of veggies with that sauce! HOW TO PREPARE & COOK CHOP SUEY It’s a great way to use up leftover veggies and is easily customisable depending on what you have. This recipe for Chop Suey is a vegan take on the Filipino-Chinese classic that we’d often have at home. This is a Filipino-Chinese version while there are other versions such as an American-Chinese, Indian-Chinese, and more. It usually contains pork, shrimp, and often even boiled quail eggs. So what is it? Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. But in this case, this dish tastes really well with the different textures ? WHAT IS CHOP SUEY? Add chop sum leaves & mung bean sprouts.Īdd chicken and cook for 2-3 minutes or until the sauce has thickened.I grew up heating this expression that goes “Ang Chop Suey!” that literally translates to “That’s so Chop Suey”.Ĭhop suey in this expression is an adjective and is used to describe something that’s designed in a way or looks like a mix of incoherent elements-similar to how this vegetable dish is with lots of different types of veggies in different shapes, sizes, and textures that don’t necessarily look good together. Add sliced onions, minced garlic and cook for 1 minute or until fragrant.Īdd sliced carrots, sliced mushrooms and choy sum stems. Turn up the heat to high and add 1 tbsp oil to the wok/pan. Add marinated chicken and cook for 3-4 minutes (about 90% cooked) and transfer to a plate. Peel and slice the carrots thinly (julienne). Continue to cut the leaves and set aside until ready to cook. In a small bowl: combine all the sauce ingredients toghther and mix. In a bowl: place the sliced chicken and all the marinade ingredients together. Please follow Facebook, Instagram, Twitter, Pinterest, or subscribe to my YouTube channel. Leave a comment if you have any questions or would like to discuss further any tips or suggestions for a good home cooked meal. Like and share any of my recipes you find interesting form the growing eatfoodlicious catalogue. If you have a growing family serve this with extra rice and really filling those hungry tummies by watching the video and following the instructions below. The addition of the Chinese style brown sauce enhances the aroma produced from the wok and the vegetables and tender chicken emit invitations through out the process. Then add the leaves just prior to serving for a fresh tasting and nice looking dish for the table. ![]() Place the firm and dense vegetables in the stir fry and cook until almost ready. The trick to maintaining crunchy vegetables and tasty leaves is to stage the cook times for each. This is a simple to make easy to follow recipe that is best served with your favorite rice. Chicken Chop Suey is loaded with tender meat, crunchy vegetables and bathed in a delicious savory sauce.
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