Vegan Filipino Chop Suey Recipes

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.

VEGAN FILIPINO CHOP SUEY

Steps:

• In a wok, fry the garlic, onion and celery for 1 minute.
• Add the chayote fruit and cauliflower then simmer for 3 minutes or until cooked.
• Add the water and soy sauce then bring to a boil
• Add the carrots and simmer for 2 minutes.
• Add the red and green peppers.
• Add the cabbage and the firm tofu and simmer for 1 minute.

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.

FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY

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.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.