Vegan Chop Suey Filipino Chinese Stir Fried Vegetables In Thick Sauce Food

CHOP SUEY (VEGAN)

Steps:

• Whisk together soy sauce and corn starch in a bowl until smooth. Add Chinese cooking wine, vegetable stock, and hoisin sauce. Whisk together until combined.
• Wash and dry the bok choy. Separate the stems and the leaves, and chop into 3 inch pieces. Use the tops of the leaves. Peel the carrot and slice into small pieces. Chop the onion into thin slices.
• In a large wok or large skillet over medium-high heat, add 2 tbsp of vegetable stock or water. You can also use sesame oil if you prefer. Add the garlic and onion. Cook for 1-2 minutes or until onions are translucent. Add carrots, and mushrooms. Cook for about more 5 minutes.
• Add the bok choy, bean sprouts and sauce. Stir fry for about 5 minutes. Then add the cubed tofu. Cook for an additional minute or two, or until tofu is heated and warmed through.
• Serve over brown rice.

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.

VEGAN CHOP SUEY (FILIPINO-CHINESE STIR-FRIED VEGETABLES IN THICK SAUCE)

Steps:

• Prepare the vegetables of choice. You'll want to start with the vegetables that take longer to cook. In this case, I started with my carrot and broccoli since these take longer to cook down.
• Sauce: Mix the sauce together in a medium bowl. Set aside.
• Surry: Mix the water and starch in a small bowl until diluted. Set aside.
• To Cook: Heat a large pan or wok over high heat. Once hot, add in neutral cooking oil. Sauté the garlic and onion until translucent & aromatic, around 1 minute. Add in the carrot and broccoli. 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.
• Add in the cabbage, bok choy, bell pepper, young corn, and other veggies of choice. Stir-fry these over high heat for 1-2 minutes. You'll want to get the veggies crisp and tender without these releasing much liquid.
• 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. Cook for 1-2 minutes. If using tofu, see the notes below.
• Afterwards, lower heat to medium. Mix the sauce again then pour it in vegetables.
• Leave the sauce to a boil over medium heat. Once it boils, give the corn starch slurry a good mix then pour it in the pan. This will help thicken the sauce.
• 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.
• Turn off the heat. Serve and enjoy with some steamed rice or noodles.

VEGETARIAN CHOP SUEY (FILIPINO)

Steps:

• In a wok or large pan heat oil, garlic, and onion until golden brown.
• Add all vegetables except the cabbage.
• Stir and cook for 15-20 minutes.
• Mix in the chicken flavored seasoning.
• In a small bowl dissolve the cornstarch in the water. Add the water and cornstarch, and the soymilk or milk to the vegetables.
• Mix in the salt and pepper and then the cabbage.
• Cook until the cabbage is done (maybe 3 minutes) and eat hot with a side of 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.