Vegetable Chopsuey, Vegetarian Chop Suey

Vegetable Chopsuey, Vegetarian Chop Suey. I have included this all vegetable chop suey on our 2011 Celebration’s recipe for the reason that most likely everyone will be cooking meat for their Noche Buena or Buena Noche celebrations. A 100% vegetable dish would be good to break the expected meat dishes that you are planning to cook this coming Holiday Seasons. My version of Vegetable Chopsuey is made up of medley of vegetables and flavored with three kinds of fresh mushrooms. The mushrooms will give the required flavor for an all vegetable chopsuey. Now if you prefer your chop suey with meat or looking for other version of chopsuey see other chopsuey recipes on our archives.

Soupy Chopsuey
Chopsuey
Pinoy Buko Chopsuey
Oriental Chopsuey

Here is the recipe of my version of an all Vegetable Chopsuey, Vegetarian Chop Suey.

Ingredients:

100 grams button mushroom, sliced
100 grams shitake mushroom, sliced
50 grams black fungi, cut into pieces
1 small packet snow peas, trimmed
1 small bundle, green beans, trimmed, cut diagonally
1 large stalk celery, sliced cross wised
1 medium size carrot, peeled, sliced cross wised
1 big size sayote, peeled, sliced
1/2 small sice cabbage, cut into pieces
1 medium size red bell pepper, cut into large strips
2 small size onion, quartered
2-3 cloves garlic, chopped
1/2 cup vegetable stock
1/4 cup cornstrach
2-3 tbsp. fish sauce
salt and pepper
peanut cooking oil

Other similar vegetables maybe used.

Cooking procedure:

Heat a large wok until it start to smoke, add in 2 to 3 tbsp. cooking oil then stir in the garlic until fragrant. Add in the onions and stir cook for a few seconds. Add in the mushrooms and stir cook for 1 to 2 minutes. Add in the fish sauce, sayote, carrots, green beans, and snow peas and continue to stir cook for 1 to 2 minutes. Add in the vegetable stock or 1/2 cup of water.

Cover and let simmer for 1 to 2 minutes. Season with salt and pepper to taste. Now add in the rest of the vegetables and stir cook for 2 to 3 minutes. Thicken sauce with the cornstarch diluted in 1/4 cup of water, stir cook for another half a minute or until sauce has thickened. Serve hot.

See other other Stirfry Recipes;

Prawn and Pork Ampalaya in Oysters Sauce 
Fish and Bok Choy with Oyster Sauce Stirfry 

Tofu with Black Fungus and Bamboo Shoot 
Oyster Mushroom and Vegetables Stirfry 
Vegetables and Tofu with Black Bean Sauce 
Asparagus with Tofu