Vegetarian Chop Suey Filipino Food
VEGETARIAN CHOP SUEY
This is delicious! If you're short on time, use a packaged frozen vegetable medley for some of the fresh veggies. Use vegs. of your choice.
Provided by Sharon123
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 313.5, Fat 5.3, SaturatedFat 0.9, Sodium 546.9, Carbohydrate 59.9, Fiber 8.4, Sugar 9.9, Protein 9.2
VEGAN CHOP SUEY (FILIPINO-CHINESE STIR-FRIED VEGETABLES IN THICK SAUCE)
Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. It usually contains pork, shrimp, and often even boiled quail eggs. This Chop Suey is a vegan take on the Filipino-Chinese classic that we'd often have at home. It's a great way to use up leftover veggies and is easily customisable depending on what you have.
Provided by Jeeca
Categories Main Course
Time 25m
Number Of Ingredients 22
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.
Nutrition Facts : ServingSize 1 serving, Calories 146 kcal, Carbohydrate 14 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 520 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g
CHOP SUEY RECIPE
Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.
Provided by Ed Joven
Categories Vegetable
Time 50m
Number Of Ingredients 21
Steps:
- In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
- Also prepare a bowl with water and lots of ice for your vegetable ice bath.
- Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
- Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
- Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
- Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
- Dissolve the Chicken Cube using water from the poaching liquid.
- Set aside and reserve the poaching liquid.
- Drain vegetables from the ice bath when they are cold.
- Pour and heat Canola oil in a wok or large sauce pan.
- Saute onions and garlic and cook until softened.
- Add the sliced chicken and cook for 3 minutes.
- Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
- Pour the dissolved chicken cube and mix.
- Pour 2 cups of the reserved poaching liquid and oyster sauce.
- Cover the pan and bring to a boil and cook for 5 minutes.
- Add the hardboiled quail eggs and mushrooms.
- Add the shrimp and cook for 1 minute.
- Drain the vegetables then add to the mixture
- Gently stir the veggies to combine, and cook for about 5 minutes.
- Add salt and pepper.
- Add cabbage and chinese pechay.
- Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
- Add the dissolved corn starch.
- Gently stir the Chopsuey mixture.
- Add corn starch mixture to pan, stirring gently.
- Cook for about 2 minutes until the sauce has thickened.
- Season with salt and pepper to taste.
- Remove from the sauce pan or wok and place in a serving dish.
Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, Carbohydrate 9.5 g, Protein 16 g, Fat 8 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 36 mg, Sodium 560 mg, Fiber 3 g, Sugar 5 g
VEGETARIAN CHOP SUEY (FILIPINO)
This is a popular vegetable stir fry made in the Philippines. My good Filipino friend and helper, Marina, has made this for our family several times and we always enjoy it. Use a vegetarian or vegan chicken seasoning like McKay's Chicken Seasoning to make it vegetarian or vegan and use soymilk. Serve it with a side of rice.
Provided by Enjolinfam
Categories Cauliflower
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 262.8, Fat 4.6, SaturatedFat 0.5, Sodium 153.8, Carbohydrate 51.4, Fiber 15, Sugar 15.6, Protein 13.3
FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY
Here's what you need: oil, broccoli, carrot, cauliflower, string bean, onion, ginger, garlic, cabbage, bell pepper, snow peas, pork belly, shrimp, water, soy sauce, oyster sauce, salt, pepper
Provided by Vince Dacanay
Categories Dinner
Yield 3 servings
Number Of Ingredients 18
Steps:
- Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
- In the same oil, cook shrimp and once cooked, set aside.
- In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
- Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
- Stir in soy and oyster sauce and season to taste with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 720 calories, Carbohydrate 60 grams, Fat 46 grams, Fiber 21 grams, Protein 25 grams, Sugar 26 grams
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