Vegetarian Chop Suey Dinner Recipe

About this recipe

A hearty and flavorful vegetarian version of the classic Chop Suey, featuring a medley of fresh vegetables and a savory sauce. Perfect for a satisfying dinner that’s quick and easy to prepare.

Ingredients

• 100 g Sambar Onion Peeled
• 80 g Knorr Vegetables Stock Cubes
• 1 ltr Saffola Total Heart Pro Rice Bran & Sunflower Blended Cooking Oil
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 107 g Weikfield Corn Flour (Starch) -Gluten Free
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48

Instructions

1. 1. Heat 3 tablespoons of cooking oil in a large skillet or wok over medium heat.
2. 2. Add 2 cups of sliced onions and 3 cups of chopped celery to the skillet. Stir-fry for 5 minutes until slightly softened.
3. 3. Pour in 1 1/2 cups of vegetable stock and bring to a simmer. Cook for 10 minutes until the vegetables are tender.
4. 4. Add 1 can of drained bean sprouts and cook for 3 minutes, stirring occasionally.
5. 5. In a small bowl, mix 1 tablespoon of molasses, 2 tablespoons of soy sauce, 2 tablespoons of cornstarch, 1/2 teaspoon of salt, and 2/3 cup of water until smooth.
6. 6. Pour the sauce mixture into the skillet with the vegetables. Stir well and cook for 5 minutes until the sauce thickens.
7. 7. Add 1 small can of peas and cook for an additional 2 minutes until heated through.
8. 8. Serve the vegetarian Chop Suey hot over steamed rice.