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VEGETABLE CHOP SUEY HOW TO
VEGETABLE CHOP SUEY FULL

VEGETABLE CHOP SUEY HOW TO

How to Make this Vegan Vegetable Chop Suey Recipe Here are a few of my suggestions for fresh veggies to use… The great thing about this recipe is that you can really use whatever vegetables you have in your refrigerator! It’s a great way to clean out the fridge and use up all your extra produce. What are the best vegetables to include with vegan chop suey? I prefer to serve this dish with brown rice for the added fiber and health benefits. Be sure to press your tofu before cutting it into cubes and tossing them into the stir-fry.īrown Rice: One of the key distinguishing features of chop suey is that it is served with rice.

Protein and RiceĮxtra Firm Tofu: I prefer to use extra firm tofu.

VEGETABLE CHOP SUEY FULL

Mung Bean Sprouts: Another traditional vegetable used in Chinese cuisine, mung bean sprouts are healthy and full of vitamins! Be sure to buy them fresh for best results and flavor!Ĭarrot: It gives this dish a splash of color and also some crunchy texture.

Mushrooms: They add flavor and extra meatiness to this vegan recipe. Chop the leafy greens to add to your wok. Garlic and Onion: This stir-fry starts with a sauté of garlic and onions.īok Choy: This traditional Chinese vegetable has long thick stocks (similar to celery) with leafy greens on the end. It is a thick sauce with a sweet and smoky flavor. In order to ensure this recipe is vegan and vegetarian, hoisin sauce is used instead. Hoisin Sauce: Most chop suey recipes call for oyster sauce. Vegetable Stock: Instead of using a beef or chicken stock, using a vegetable stock keeps this recipe vegan and vegetarian friendly. It’s that secret ingredient that makes your recipes taste like they come from a Chinese restaurant! You can find it in Asian stores or you can order it online. If you are gluten-free you can sub the soy sauce for tamari.Ĭhinese Cooking Wine (Shaoxing Wine): This is key to achieving a true authentic Chinese flavor to your stir-fry sauce. Soy Sauce: I recommend using a lite soy sauce to reduce the overall sodium. Corn starch gives this sauce a nice glossy texture. Recipe Ingredients and Notes Stir Fry SauceĬorn Starch: This ingredient is key to creating a thick and creamy sauce.

High in fiber when served with brown rice.

High in protein with the addition of tofu.

Why you’ll love this Vegan Chop Suey recipe… Wherever it was first developed one thing we know for certain, chop suey is not a traditional dish in Chinese cuisine. He was short on ingredients, and used the vegetables that he had, chopped them into fine pieces, and served them with rice.Īnother story says that it was developed in 1890 at the Palace Hotel in San Francisco for the Chinese leader Li Hung Chang, who asked for a dish that consisted of finely chopped vegetables. One says that it was created by a famous Chinese chef in a mining community. It’s an American creation using Chinese cooking techniques and ingredients. There are a few stories of where and when it first developed.

It is not, however, a classic Asian dish. It is made of finely chopped vegetables, a protein, and served with rice. It’s a new recipe I’ve added into our dinner rotation! What is chop suey?Īmerican chop suey is a stir-fry that is common in the United States, and one of the more popular Chinese recipes in restaurants.

This chop suey vegan recipe is no different! It’s made with traditional Chinese vegetables like bok choy, and bean sprouts, and is paired with tofu for added protein, and an authentic stir-fry sauce using traditional Chinese ingredients. Stir-fries are also great because you can basically clean out your vegetable drawer and create an impressive meal in no time! There great for vegan meal prep too! Once you learn a few tricks for making this simple Asian Vegan recipe, you can create your own using the vegetables you have on hand. Stir-fry recipes are great for weeknights! They are extremely versatile and pack in tons of veggies, protein, and high fiber carbs into a flavorful and simple meal. It’s a simple 20 minute meal that’s perfect for busy weeknights! A chop suey vegan recipe with bok choy, bean sprouts, and tofu in an authentic stir-fry sauce, served with brown rice.