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

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 (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.