Savory Baked Chop Suey Recipe

About this recipe

A hearty and flavorful baked dish featuring tender meats, crisp vegetables, and a rich soy-based sauce, perfect for a satisfying dinner. This recipe is ideal for those seeking a comforting yet easy-to-make meal.

Ingredients

• - Truffle Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• 1 stick Organic Celery Stick
• 500G White Pearl Italian Pudding Rice 500g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Kallo Organic Puffed Rice Cereal
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Silver Spoon Granulated Sugar
• 250 Ml Kikkoman Less Salt Soy Sauce
• 250Ml Ktc Coconut Oil 250ml
• 227G Golden Swan Whole Water Chestnuts, 227G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 3 tablespoons of truffle butter and 2 tablespoons of coconut oil in a Dutch oven over medium heat.
3. 3. Add 1 cup of chopped onions to the pot. Cook until the onions are softened.
4. 4. Season the mixture with 1 tablespoon of salt and 1/2 teaspoon of black pepper. Add 2 cups of water and bring to a simmer.
5. 5. Cover the Dutch oven and transfer it to the preheated oven. Bake for 1 hour.
6. 6. Remove the pot from the oven and stir in 2 cups of sliced celery. Return to the oven and bake for an additional 30 minutes.
7. 7. In a small bowl, whisk together 1/2 cup of flour, 1 teaspoon of sugar, 3 tablespoons of soy sauce, and 2 tablespoons of water to create a thickening mixture.
8. 8. Remove the Dutch oven from the oven and place it back on the stovetop over medium heat. Stir the thickening mixture into the vegetable mixture. Cook, stirring constantly, until the sauce thickens.
9. 9. Stir in 1 cup of diced water chestnuts. Mix well to combine.
10. 10. Serve the chop suey over cooked and drained rice for a hearty dish.