Vegan Filipino Chop Suey Recipes

VEGAN CHOP SUEY (FILIPINO-CHINESE STIR-FRIED VEGETABLES IN THICK SAUCE)

Steps:

• Prepare the vegetables of 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 these releasing much liquid.
• Protein: You can add a little more oil 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 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 corn starch slurry a good mix then pour it in 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.

VEGETARIAN CHOP SUEY (FILIPINO)

Steps:

• In a wok or large pan heat oil, garlic, and onion until golden brown.
• Add all vegetables except the cabbage.
• Stir and cook for 15-20 minutes.
• Mix in the chicken flavored seasoning.
• In a small bowl dissolve the cornstarch in the water. Add the water and cornstarch, and the soymilk or milk to the vegetables.
• Mix in the salt and pepper and then the cabbage.
• Cook until the cabbage is done (maybe 3 minutes) and eat hot with a side of rice.

VEGAN FILIPINO CHOP SUEY

Steps:

• In a wok, fry the garlic, onion and celery for 1 minute.
• Add the chayote fruit and cauliflower then simmer for 3 minutes or until cooked.
• Add the water and soy sauce then bring to a boil
• Add the carrots and simmer for 2 minutes.
• Add the red and green peppers.
• Add the cabbage and the firm tofu and simmer for 1 minute.

VEGETARIAN CHOP SUEY

Steps:

• Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
• Add the carrots and celery, and cook, stirring, 5 minutes.
• Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
• Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
• Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
• Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
• Serve over rice.