Delicious And Healthy Vegetarian Chop Suey Recipe

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Classic Vegetable Chop Suey

Ingredients:
– 1 cup sliced mushrooms
– 1 cup sliced bell peppers
– 1 cup sliced carrots
– 1 cup sliced celery
– 1 cup snap peas
– 1 cup baby corn
– 1 cup water chestnuts
– 1/2 cup soy sauce
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– Salt and pepper to taste

Steps:
1. In a small bowl, mix together soy sauce, garlic, ginger, and cornstarch. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium heat.
3. Add mushrooms, bell peppers, carrots, and celery to the skillet. Stir-fry for 5-7 minutes until vegetables are tender.
4. Add snap peas, baby corn, and water chestnuts to the skillet. Cook for another 2-3 minutes.
5. Pour the soy sauce mixture over the vegetables and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve hot over steamed rice or noodles.

Spicy Tofu Chop Suey

Vegan Chop Suey (Filipino-Chinese Stir-Fried Vegetables in Thick Sauce)
Vegan Chop Suey (Filipino-Chinese Stir-Fried Vegetables in Thick Sauce)

Ingredients:
– 1 block tofu, cubed
– 1 cup sliced bell peppers
– 1 cup sliced onions
– 1 cup broccoli florets
– 1 cup sliced zucchini
– 1 cup sliced cabbage
– 1/2 cup soy sauce
– 1/4 cup sriracha sauce
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp vegetable oil
– Salt and pepper to taste

Steps:
1. In a small bowl, mix together soy sauce, sriracha sauce, garlic, and ginger. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium heat.
3. Add tofu cubes to the skillet and cook until crispy, about 5-7 minutes. Remove tofu from the skillet and set aside.
4. In the same skillet, add bell peppers, onions, broccoli, zucchini, and cabbage. Stir-fry for 5-7 minutes until vegetables are tender.
5. Add the cooked tofu back to the skillet.
6. Pour the soy sauce mixture over the tofu and vegetables. Stir well to combine and cook for an additional 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot over steamed rice or noodles.

Coconut Curry Chop Suey

Ingredients:
– 1 cup sliced bell peppers
– 1 cup sliced carrots
– 1 cup sliced snow peas
– 1 cup sliced water chestnuts
– 1 cup sliced bamboo shoots
– 1 cup coconut milk
– 2 tbsp red curry paste
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– Salt and pepper to taste

Steps:
1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add bell peppers, carrots, snow peas, water chestnuts, and bamboo shoots to the skillet. Stir-fry for 5-7 minutes until vegetables are tender.
3. In a small bowl, mix together coconut milk, red curry paste, soy sauce, brown sugar, and garlic. Pour the mixture over the vegetables in the skillet.
4. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.
5. Season with salt and pepper to taste.
6. Serve hot over steamed rice or noodles.