Alternatively, you could add the vegan meat-alternative of your choice, for example, chicken stir-fry pieces, etc. Protein: Fried tofu or tempeh can be added to serve (optional).You may add a drop or two of sesame oil, but I don’t recommend only using that as it has a strong flavor that can impact the balance of flavors. Oil: Use the neutral cooking oil of your choice.White cabbage – or other types of cabbage.Red bell pepper – orange, yellow, and green would all work.Seasonings: I used a combination of smoked paprika, red pepper flakes, and salt and pepper.You could also potentially use arrowroot or potato starch. Cornstarch: This is important for thickening the sauce.You could alternatively add a little Chinese cooking wine (Shaoxing wine). Rice vinegar: Just a little is needed to add depth to the sauce.Soy sauce: If you’re gluten-free, then you can use tamari or coconut aminos.
Chop suey noodles free#
Vegetable broth: Feel free to use the broth of your choice homemade, reduced-soy, etc.The Ingredients and Substitutions Chop Suey Sauce
However, for this vegan version, I’ve combined mixed vegetables with a flavorful sauce and served the chop suey with rice.
Once cooked, it is then served up with either rice or noodles. Guess what?! It tastes delicious every single time! Since you can use the side of your choice, this veggie chop suey recipe is easily gluten-free, versatile, and is a wholesome, comforting dish your entire family will love! I love to rotate this alongside sticky teriyaki tofu, garlic broccoli stir-fry, and kung pao cauliflower.Ĭhop Suey is an American Chinese dish (named after the fact that it is filled with bits and pieces/ miscellaneous leftovers) that is usually made up of meat (usually chicken, beef, pork, fish, or shrimp) and eggs combined with vegetables in a thick starch-thickened sauce that often contains stock, oyster sauce, and soy sauce. 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 Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.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. Toss together and serve on a bed of noodles. Add 2 tablespoons of oyster sauce while stir frying. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Set aside.Īdd 1 tablespoon of oil to the hot pan. Stir fry each batch very quickly until cooked through and mix meats. Divide pork and chicken into 3 batches a piece. Divide pork and ginger from meat marinade.
Remove garlic pieces and ginger from the meat marinade. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.Īdd 1 tablespoon of oil to a hot stir-fry pan. Saute the mushrooms in butter until cooked. Do not par-boil the mushrooms or green onions. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Set each vegetable aside in separate piles. Then, set meat aside in separate marinades while preparing vegetables.Ĭlean, wash, and julienne the vegetables. Repeat with remaining noodles, baking 1/4 of the batch at a time. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well.
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