Vegan Sapasui Samoan Chop Suey Recipes

VEGAN SAPASUI (SAMOAN CHOP SUEY)

Vegan Sapasui (Samoan Chop Suey) image

One of the islands that makes up Samoa is called "American Samoa". Chop suey is not a Chinese dish! It's an American Chinese dish, and, apparently - a Samoan staple! From Gormandize.

Provided by Sharon123

Categories Soy/Tofu

Time 55m

Yield 4-6

Number Of Ingredients 16

Ingredients

14 ounces extra firm tofu
1 teaspoon vegan beef stock powder (can use Beef Style Seasoning(Or Chicken Style))
1/4 cup hot water
2 tablespoons soy sauce
5 ounces mung bean vermicelli (sometimes also called cellophane or glass noodles)
2 tablespoons vegetable oil
1 large onion, sliced
4 garlic cloves, minced
3/4 inch piece ginger, grated
1 celery rib, sliced
2 carrots, sliced
1/2 Chinese cabbage, sliced
1 bunch Broccolini, cut into 3/4-inch lengths (or broccoli)
1/2 cup vegan beef stock
1/4 cup soy sauce
2 tablespoons ketjap manis

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!).

Nutrition Facts : Calories 313.7, Fat 11.7, SaturatedFat 1.9, Sodium 1668.4, Carbohydrate 37.5, Fiber 4, Sugar 5.3, Protein 16.9

TRADITIONAL SAPA SUI (SAMOAN CHOP SUEY)

Traditional Sapa Sui (Samoan Chop Suey) image

I love this recipe! It's cheap, delicious and fast to prepare. It comes from an old boyfriend's mum. She is Samoan and a great cook. As this is a Samoan recipe, you can bet it's going to feed a small army.

Provided by cookingpompom

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

250 g mung beans, vermicelli they are also called cellophane (found in the asian section of your supermarket) or 1 glass noodles
2 tablespoons oil
1 large onion, diced
2 -4 garlic cloves, crushed (or a good tablespoon of the prepared garlic in a jar)
1 tablespoon of fresh grated gingerroot (or 1 tb of ginger from a jar)
300 g mincemeat (all meats are fine, beef, chicken or pork) or 500 g of chopped meat (all meats are fine, beef, chicken or pork)
2 tablespoons soy sauce
2 cups water
1/2 cup soy sauce
2 tablespoons ketjap manis
2 -5 cups chopped vegetables, I love veggies so I added 5 cups (fresh or frozen)
1 teaspoon chicken stock powder or 1 teaspoon beef stock powder

Steps:

In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
Snip the noodles, you want each strand to be short.
Add the noodles plus 1 cup of the water from the noodles.
Add the remaining ingredients. It will look soupy - this is normal.
Stir and let simmer over a medium heart for 10-15 minutes.
Serve as is!

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