When it comes to the Sri Lankan version, you can prepare it with just a bunch of tender-crisp vegetables or even add some chicken, meat and seafood. Cooked in a flavourful starch-thickened sauce, it’s nutritious and absolutely delicious!
You really cannot go wrong with this dish, unless of course, you overcook the vegetables and they become too soggy! The great thing about making it is, you can use as many vegetables as you like and leave out the ones you do not! Even with 2 or 3 varieties of veggies, it will still come out looking and tasting beautiful.
How do you enjoy Chop Suey? Well, we usually have it with Chinese Fried Rice or plain steamed rice. You can also have it with noodles or even just by itself.
Cooking Tips:
> As I mentioned already, there are many ways to cook chop suey, just make sure to never overcook the vegetables.
> You can use frozen vegetables to make this dish, but I would advice you to avoid using them if possible. Fresh veggies always taste better and more natural.
> If adding any meats, slice or cut it as thin as possible so that when it cooks and tenderizes fast.
> When it comes to choosing the vegetables, try and combine ones with different colours and textures so it will make the dish look more enticing and vibrant.
> Great vegetables to add are bean sprouts, pak choi, broccoli, baby corn, cauliflower, cabbage, beans, bell peppers, celery, etc.
> If you want a vegetarian option with some protein as well, add some cubed firm tofu to it.
> I've used chicken stock, but for a completely vegetarian option, substitute with vegetable stock or water.
Find the link to the demo video for this recipe here: @chopsuey
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NOTE: I missed out on adding mushrooms into this dish because I made it during the #lockdown2020 period and didn't have access to the supermarket. So do not forget to add them!
Ingredients:
200g cabbage, chunky pieces
100g beans, medium to long pieces
200g carrots, small pieces
1 medium onion, sliced
3 cloves of garlic, minced
1 cup of chicken stock
Salt to taste
1 tsp pepper powder
1 tsp red chilli flakes
1 tsp cornflour
1 cup water
1 tsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tbsp vegetable oil
1/3 cup roasted peanuts to garnish
Method:
Bring water to a simmer on medium heat. Toss in the carrots, cabbage and beans to blanch them. Remove the cabbage and beans first, but leave the carrots in for a little longer. Remove, drain and leave aside till needed.
Heat the oil in a wok or shallow pan on medium heat.
Add the garlic, onions and stir-fry for a minute or so.
Toss in the carrots and stir-fry for about a minute.
Add the chilli flakes and pepper powder along with the salt and mix well.
Pour in the chicken stock and simmer for about 2 minutes.
Add the cabbage and beans and mix well.
Add in the sugar and mix well.
Mix the cornflour with the water and pour it in.
Stir and cook for about 2 minutes or until the gravy reaches a nice thick consistency.
Add the sesame oil and stir-fry for a few seconds.
Make sure to keep the vegetables crisp and still crunchy. Do not over fry.
Remove from the heat and garnish with some roasted peanuts.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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