Description
This vegan chop suey dish is the essence of healthy Chinese American cuisine. Read about the different variations (vegan & non-vegan) and make it your own.
Ingredients
Units
Scale
- 90ml (6 tbsp) vegetable stock
- 30ml (2 tbsp) soy sauce
- 15ml (1 tbsp) cornflour
- 30ml (2 tbsp) rice wine vinegar
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) vegetable oil
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger root, peeled and julienned
- 1 carrot, peeled and sliced
- 1 red pepper, washed and chopped
- 150g (5oz) mixed mushrooms, cleaned and sliced
- 100g (3oz) mangetout, washed
- 180g (6 oz) beansprouts
- 8 spring onions, cleaned and chopped
- 60g (2oz) cashews
- 5ml (1 tsp) sesame oil
Instructions
- 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!
Notes
- Feel free to use your favourite stir fry vegetables because the ingredients list, bar the sauce, is easily interchangeable. Just keep in mind that different vegetables have different cooking times. In the recipe you’ll see I used the ingredients in the order of cooking times, i.e. a carrot needs more cooking than a bean sprout. Of course, it’s up to you to decide just how much crunch the vegetables should have!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese