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Chop Suey Recipe

Written by on September 13, 2023

Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. It usually contains pork, shrimp, and often even boiled quail eggs. This Chop Suey is a vegan take on the Filipino-Chinese classic that we’d often have at home. It’s a great way to use up leftover veggies and is easily customisable depending on what you have.

Vegetables and Protein
    • 2 tbsp oil
    • 1 small white onion sliced into squares
    • 1 small carrot peeled and sliced
    • 2 cups broccoli florets
    • 1/4 cup water or vegetable broth to cook down broccoli and carrot
    • 220 g vegan protein of choice I used rehydrated soy chunks (see notes)
    • 1/4 large head of cabbage sliced
    • 2 small heads of bok choy or other leafy greens sliced
    • 2 cloves garlic minced
    • 1 small red bell pepper sliced into squares
    • can young corn sliced


Corn Starch Slurry

    • 2 tbsp corn starch
    • 1/4 cup room temperature water

To Season

To Serve

    • Steamed Rice or noodles
    • Prepare the vegetables of your 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 releasing much liquid.
  • Protein: You can add a little more oil and 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 the 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 cornstarch slurry a good mix then pour it into 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.
  • TOFU: You can also use extra firm tofu or tokwa. If using tofu, make sure to press these well and then slice them into strips or cubes. You can pan-fry these beforehand or pan-fry these in the same wok/pan as the vegetables.
  • MUSHROOMS: Another good sub for protein is some sliced shiitake mushrooms or other mushrooms of choice. You can use any type of mushrooms, really.

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