Vegetarian Chop Suey Food

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.

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.

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 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.

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 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.

VEGETARIAN AMERICAN CHOP SUEY (CROCK-POT)

Steps:

• In a skillet over medium heat heat oil and then add onion, cooking until softened. Stir in garlic and cook another minute or so. Although I didn't use them I thought a green pepper and/or mushrooms would be great to add to the skillet.
• Transfer onion mixture to the crockpot.
• Stir in next 7 ingredients (tomatoes - pepper) and cook on low for 3 1/2 hours.
• Stir in pasta, cover and cook on low for another 30 minutes.
• Stir in basil and sprinkle with cheese.