Chinese Vegetarian Recipe

Chinese Vegetarian Recipe

“Chop suey” at times may seem dull because it contains just vegetables but try this one of a kind “chop suey” recipe and you’ll feel like you’re dining with the emperors during a festival on a great summer day. This recipe serves up to 4 persons.

This dish doesn’t necessarily need to be boring because all it has are vegetables because this recipe will surely be a super hit with adults and even with your kids because this is really delicious.

1 lb of beans (string); sliced OR
5 ozs of beans (french ones); drained & thawed
1 pc celery stalk; diagonally sliced
1 stalk of broccoli; peels off & diagonally sliced
1 c of cabbage; diced
4 pcs of mushrooms (dried); pre-soak & slice
1 big onion
4 pcs of mushrooms (fresh, big)
8 cuts of water chestnuts (canned/fresh)
1/2 lb of asparagus tips (fresh) OR
5 ozs of asparagus tips (frozen); drain & thaw
1 garlic clove
1 tsp of salt
1/2 tsp of sugar
1/4 tsp of MSG
Black pepper
2.5 tbsps of oil (from peanuts)
1 big tomato; peels off
1/2 lb of bean sprouts (fresh)

Slice your cabbages, celery stalks, string beans, broccoli stalks, mushrooms that were soaked in water just as instructed then put them aside. Then slice up some mushrooms this time the fresh ones, onions, then some water chestnuts, and cut the tips of asparagus in identical straight cuts. Pound your clove of garlic. Combine salt, your MSG (monosodium glutamate), pepper and sugar.

Then heat up your oil; throw in your garlic then cook and stop only when you see your garlic sizzling then remove from heat. Add in your tomatoes then squeeze its content free from their natural juices using your spoon. Next, add in the stalks of broccoli that were sliced, celeries, string beans, cabbagse, onions, mushrooms (dried) then stir fry.

Once done place into your skillet your mushrooms (fresh), the tips of asparagus, water chestnuts while continuing the stir fry process for about two minutes or less. Serve the dish while it’s still hot. Make this chop suey even more sumptuously with some leftover beef, pork, or chicken stirred and slivered just right before the food is being served.

Make sure that you do a quick stir-fry for your vegetables because you want them crispy and not wilted so that your dish will come out a winner. Vegetables need no long cooking time because they’re don’t take long at all. Stir-fry is one of the best ways to cook your vegetables.

Better too if you have a “wok” for cooking because this is the most ideal cooking utensil for the chop suey