#Sooey sauce free#
Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste. Mix the veggies well to coat in the sauce. Once it boils, give the corn starch slurry a good mix then pour it in the pan. You can cover the pan to leave the sauce to come to a boil. Mix the sauce again then pour it in vegetables. You’ll want to get the veggies crisp and tender without these releasing much liquid.Īfterwards, lower heat to medium. You can also season this with some soy sauce or veg oyster sauce. Protein: You can add a little more oil then stir-fry the vegan protein of choice. I actually added my cabbage last (after the protein) cause I like these really crisp and not overcooked. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.Īdd in the remaining vegetables and cook down as well. 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. Sauté the garlic and onion until translucent & aromatic, around 1 minute.Īdd in the carrot and bell pepper. TO COOK THE CHOP SUEY OR STIR-FRIED VEGETABLES I also prepared a slurry by mixing water and starch in a small bowl until diluted. THE SAUCE & SLURRYįor the sauce, simply mix everything together in a medium bowl. This is of course optional and you can do without it or use mushrooms/tofu. Since chop suey usually has meat, I wanted to add something to add to that texture, so I used some rehydrated soy chunks. In this case, I started with my carrot and broccoli since these take longer to cook down. You’ll want to start with the vegetables that take longer to cook.
#Sooey sauce how to#
My mom loves Chop Suey extra saucy since it’s so delicious with steamed and you can scoop up a generous amount of veggies with that sauce! HOW TO PREPARE & COOK CHOP SUEY
It’s a great way to use up leftover veggies and is easily customisable depending on what you have. This recipe for Chop Suey is a vegan take on the Filipino-Chinese classic that we’d often have at home. This is a Filipino-Chinese version while there are other versions such as an American-Chinese, Indian-Chinese, and more. It usually contains pork, shrimp, and often even boiled quail eggs. So what is it? Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. But in this case, this dish tastes really well with the different textures ? WHAT IS CHOP SUEY? I grew up heating this expression that goes “Ang Chop Suey!” that literally translates to “That’s so Chop Suey”.Ĭhop suey in this expression is an adjective and is used to describe something that’s designed in a way or looks like a mix of incoherent elements-similar to how this vegetable dish is with lots of different types of veggies in different shapes, sizes, and textures that don’t necessarily look good together.
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