Monday, December 14, 2009

Chop Suey

Vegetables for Chop Suey

Chop Suey
click photos to enlarge

Kari's Chop Suey

1/2 Tbsp oil
2 tsp minced ginger
2 tsp minced garlic
1 small yellow onion, halved and sliced
1/2 red bell pepper, sliced thin
2 stalks celery, sliced
1 carrot, peeled and sliced thin
4 fresh shitake mushrooms, destemmed and sliced thin
2 cups shredded cabbage
12 oz fresh bean sprouts, rinsed
1 8-ounce can sliced water chestnuts, drained
1 9-ounce can fried gluten (vegetarian mock pork), drained and chopped
1 Tbsp soy sauce
water, as needed

1/2 cup water
2 Tbsp ShaoXing cooking wine
2 Tbsp vegetarian mushroom oyster sauce
1 Tbsp soy sauce
1/2 Tbsp thick soy sauce (or more vegetarian mushroom oyster sauce)
1 tsp turbinado sugar
1/4 tsp chile garlic sauce
2 tsp cornstarch

Cooked noodles or rice

Place gluten in bowl and add 1Tbsp soy sauce; toss to coat. Set aside.

Whisk together sauce ingredients. Set aside.

Prepare all vegetables before you begin. Heat wok. Add oil and swirl to coat pan. Add garlic and ginger; Stir 10 seconds. Push aside and add onion, bell pepper, celery, and carrot. Stir-fry 2 minutes. Push to side and add mushroom and cabbage along with 2 Tbsp water. Stir-fry 2-3 minutes. Push aside and add gluten. Stir-fry 1 minute. Add sprouts and stir-fry all together for 2 minutes. Make hole in center of vegetables by pushing to sides. Pour sauce in center. Let it come to boil and thicken. Add water chestnuts and stir-fry all together until heated through. Serve over rice or noodles.

Serves 4 or more

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