Vegan American Chop Suey Food

VEGAN CHOP SUEY

Steps:

• First prepare the stir fry sauce by combining stock, soy sauce, cornflour, vinegar and brown sugar in a bowl. Set aside.
• Heat the oil in a large wok and fry the onion for 1 minute.
• Add garlic, ginger and carrot to the wok and fry for 1 minute.
• Add the pepper, mushrooms, mangetout, beansprouts and spring onions to the wok and continue to stir fry at a high heat for 1 minute.
• Give the sauce in the bowl a stir and pour it over the vegetables, and let the content bubble away while you stir.
• Continue cooking until the mushrooms are just cooked which should take about 2 minutes, then add cashews and sesame oil.
• Cook for 1 minute and remove from the heat.
• Serve immediately on rice. Enjoy!

VEGAN CHOP SUEY

Steps:

• Start by adding your soy curls to a large bowl and covering them with the vegan chicken broth. Press down lightly and leave to absorb. They won't absorb all the liquid but we want them to absorb as much as we can. Don't discard the excess liquid--we'll use some of it in the sauce.
• Now heat a large nonstick pot or wok over medium high heat. You may use a little high heat neutral oil if you like or just use water or broth to cook the veggies, just adding a tablespoon at a time to keep them from sticking or burning. Add the onion and cook for 2-3 minutes, stirring frequently until the onions are slightly translucent.
• Now add the garlic and the white parts of the green onions and cook for 1 minute.
• Add the mushrooms, bell peppers, carrots, and stems of the baby bok choy. Cook for 2-3 minutes, stirring frequently.
• Now drain the soy curls but reserve the liquid. Add the soy curls into the pot, stir well, and leave to cook undisturbed for about 3 minutes. Then stir.
• In a small bowl or measuring cup (a family habit I just can't break), whisk together the soy sauce, shaoxing wine, hoisin, water, and ½ cup of the leftover vegan chicken broth (from the soy curls bowl). Now whisk in the arrowroot powder/cornstarch until no lumps remain).
• Pour the mixture into the pot and stir constantly for a minute or two until it thickens. If you want it thicker, add a teaspoon of cornstarch to 2 tablespoons of water and mix that separately, then add it to the pot. If you want it thinner, add back a little more vegan chicken broth or water.
• Add in the bean sprouts, baby bok choy leaves, and most of the green parts of your green onions. Stir well and cook for 1 minute just to heat everything up.
• Serve with cooked rice or noodles and garnish with remaining green onions. Enjoy!
• Refrigerate leftover vegan chop suey separate from rice in an airtight container for up to 3-4 days.

AMERICAN CHOP SUEY

Steps:

• In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Toss herbs and pepper over the meat mixture, add salt to taste, and stir until well mixed.
• Add canned tomatoes with their juices, tomato sauce, tomato paste, and tomato juice. Add sugar to taste. Simmer gently while you prepare the pasta.
• Bring a large pot of salted water to the boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the chop suey.
• Serve hot.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

VEGAN FILIPINO CHOP SUEY

Steps:

• In a wok, fry the garlic, onion and celery for 1 minute.
• Add the chayote fruit and cauliflower then simmer for 3 minutes or until cooked.
• Add the water and soy sauce then bring to a boil
• Add the carrots and simmer for 2 minutes.
• Add the red and green peppers.
• Add the cabbage and the firm tofu and simmer for 1 minute.

AMERICAN CHOP SUEY (JUST LIKE MAMA USED TO MAKE)

Steps:

• In a very large skillet, heat the olive oil. Add the chopped celery and cook a few minutes. Add the cut-up green bell pepper, and cook a few more minutes. Add the onion and continue to cook until celery, peppers, and onions are tender, about 5 minutes. Add the minced garlic and mix into the vegetables. Then add the ground beef, breaking up with a wooden spoon. Continue to cook until the ground beef is browned, about another 5 minutes, mixing the beef up with the vegetables. Sprinkle the mixture with the sugar, basil, oregano, and parsley and mix. Add the stewed tomatoes, juices and all. Add salt and pepper, to taste. Let simmer, covered, stirring occasionally.
• Meanwhile, cook the elbow macaroni, according to the directions on box, in a very large saucepan. But, don't overcook. The macaroni should be al dente, because it will continue to cook a little when added to the beef/vegetable mixture. Drain pasta and put back into the large saucepan in which it was cooked.
• Very carefully, add the beef and vegetable mixture, juices and all, to the drained pasta in the large saucepan. Mix well and keep heated, covered, stirring occasionally, on a very low heat.
• When ready to serve, just put the pot of "American Chop Suey" along with bowls in the middle of the table, so everyone can help themselves. Serve with a basket of good Italian bread and butter.

VEGAN SAPASUI (SAMOAN CHOP SUEY)

Steps:

• Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
• Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
• Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
• Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
• Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
• Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).

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.

VEGETARIAN AMERICAN CHOP SUEY

Steps:

• Boil elbow noodles according to instructions on the box, lightly salt water. Meanwhile, put a large deep frying pan on a medium flame and put a 1/2 stick of margarine in, let melt. Then add Light Life Gimme Lean ground beef. (I also use LifeLight Smart Ground Original).
• Chop onion finely, and add to pan mixture along with the garlic power, tomato soup, and sugar. Mix together. Stir frequently. Cook until very hot and until mixture has a little bit of a crumbly texture.
• Add cooked noodles to mixture, and stir well.