Best Vegetable Chop Suey Recipes

VEGETABLE CHOP SUEY/ CHOW MEIN

Steps:

• Wash and chop 1 onion, 2 carrots, 1 cup celery, 1 cup bean sprouts, 1 cup water chestnuts, and/or any other vegetables of choice.
• Add 3 tbsp vegan butter or oil to a large skillet, put in diced onions, sprinkle with salt and pepper, and cook over low heat for about 5 minutes until the onions become translucent.
• Toss in the celery, carrots, bean sprouts, water chestnuts, or any other vegetable that you wish, add 1 cup of water or vegetable broth and turn up the heat to medium and cover. Stir occasionally for about 5 minutes until the veggies become just barely tender.

VEGETABLE CHOP SUEY

Steps:

• In a large pan, heat some oil, add the bell pepper, the carrot, the Spanish onion, the mushrooms, the garlic, and the ginger and cook for 6 minutes. Add the pak choi and cook another 3 minutes.
• In a small bowl, combine all ingredients for the sauce and add it to the veggies together with the bean sprouts. Cook for another 5 minutes. Season with salt and pepper.
• Serve over rice and sprinkle with green onions.

VEGETABLE CHOP SUEY

Steps:

• You can watch the video in the post for visual instructions.First, cook rice or noodles (or a side of choice) and optionally the protein of your choice (e.g. pan-fried tofu or tempeh) as per package instructions.
• Heat the oil in a large frying pan and once it's hot add the onion and carrot. Sauté for 1-2 minutes, then add the pepper, snow peas, and celery. Stir, then add the cabbage and fry the veggies for about 3-4 minutes.
• Add the garlic, ginger, and bean sprouts and stir for a further one minute.
• Meanwhile, combine all sauce ingredients in a medium-sized bowl and stir with a whisk.
• Pour the sauce into the frying pan, stir, and bring it to a simmer. Cook for about one minute, then turn off the heat.
• Serve over cooked rice or noodles (optionally with tofu or tempeh) and enjoy!

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

VEGETABLE CHOP SUEY

Steps:

• Heat oil in a wok until oil is almost smoking.
• Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic.
• Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.
• Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).
• Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.

VEGETARIAN CHOP SUEY

Steps:

• Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
• Add the carrots and celery, and cook, stirring, 5 minutes.
• Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
• Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
• Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
• Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
• Serve over rice.