![]() ![]() I’ll often use bits and pieces of what is lying around and swap out rice, noodles, and crispy noodles based on what’s available. It’s perfect for a last-minute mid-week meal and for using up all the veggies sitting in your crisper drawer/pantry. Even better, you can have this dish from kitchen to table in around 20 minutes. This dish combines lots of fresh veggies with a thick, savory, sauce made of simple pantry staples. I’ve already shared recipes for Hibachi-style Japanese fried rice, spicy sriracha noodles, and vegetable lo mein not too long ago. This vegetable chop suey recipe is everything I love, with tons of veggies and a super delicious savory brown sauce for a healthy but hearty meal. Perfect for a healthy lunch or dinner, this recipe is gluten-free, dairy-free, naturally vegan, and ready in about 25 minutes!įlavorful, Hearty, Wholesome Veggie Chop Suey Sauce consistency: If necessary, adjust the sauce consistency by adding more liquid or more cornstarch.Enjoy this vegetable chop suey which combines mixed veggies with a savory, slightly spiced starch-thickened sauce served over rice or noodles with optional tofu.Be sure to whisk the sauce thoroughly before pouring it into the pan. Give the sauce another whisk: The cornstarch will settle to the bottom of the bowl while it sits.As soon as it changes color, you are ready to remove it from the the heat and serve! Watch the shrimp: Shrimp is quite easy to overcook.Cut evenly: To ensure they cook quickly and evenly, cut your vegetables thinly and of a similar size.Save some time: You can buy a precut vegetable stir fry mixture to make the recipe even quicker.After removing the vegetables from the blanching water, run them under cold water to stop any futher cooking. Blanche: Blanching the carrots and snow peas for 2-3 minutes in boiling water will allow them to keep their vibrant colors.Add delicate vegetables (like bean sprouts and baby bok choy) later on. We want tender crisp veggies, so be careful not to over cook. Time your veggies: Cook hearty vegetables (like carrots and celery) first.The recipe moves fairly quickly once you start to cook, so being prepared really helps! Prep ahead: Cut the vegetables and measure everything beforehand.If you don’t have any sesame oil available, you can try adding toasted whole sesame seeds instead. Sesame oil: Provides toasty, nutty flavors.Cornstarch: Cornstarch thickens the chop suey sauce. ![]() I love my mini chopper for easily mincing garlic and ginger. Make sure to use freshly-grated ginger root and minced garlic cloves. Ginger & garlic: No chop suey should be complete without garlic and ginger! They add hearty, savory, and slightly spicy notes.If you are sensitive to gluten, use gluten-free soy sauce, tamari, liquid aminos, or coconut aminos. Soy sauce: For an authenic chop suey, soy sauce is a must.No hoisin on hand? Replace it with bean paste, miso paste with extra soy sauce, oyster sauce or fish sauce. Hoisin sauce: Hoisin sauce is is a salty and slightly sweet sauce, kind of like an Asian barbecue sauce.Try using a low or no sodium chicken stock, because the sauce already has salty hoisin and soy sauces. I recommend using chicken stock or broth since it adds more flavor, but you can also substitute water or vegetable broth. Chicken stock: Chicken stock is the base of the sauce.Full ingredient quantities and instructions are in the recipe card at the bottom of this post. ![]()
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