#Traditional chop suey sauce how to

Try ground beef for a more frugal approach or for a change of taste try chicken, shrimp, or pork.

You can use top sirloin, tenderloin, ribeye, and New York strip steak.

Have what you need cut and ready to go and close to your stovetop. Add the cooked veggies and beef back to the skillet and toss to coat. Bring the mixture to a low boil and cook until thickened, whisking several times. Whisk the sauce again and add it to the skillet over medium heat. Move the veggies to the plate with cooked beef. Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Add the snow peas in the last minute of cooking. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the onion, celery, carrots, and mushrooms. If needed, heat a little more vegetable oil in the skillet.

Remove the steak to a plate or bowl and cover it to keep it warm. Work in batches, so you don’t crowd the pan, and add more vegetable oil if needed. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Then in a separate bowl, toss the beef with 1 tablespoon of cornstarch.

#Traditional chop suey sauce how to

How to make Beef Chop Sueyįirst, in a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch together. This easy recipe is better than takeout and is customizable to what vegetables you might have in the refrigerator. Step 6 - Serve over rice, noodles, or chow mein noodles.Beef Chop Suey combines tender bites of golden brown steak with onion, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a tasty and simple five-ingredient sauce. Step 5 - Pour over the cooked vegetables and stir well and heat until it thickens the sauce. Step 4 - Put 1/3 cup cold water 1 1/2 tbsp potato starch, 1 tbsp soy sauce, and 1 tsp of sugar in a small bowl and stir well. Stir occasionally for about 5 minutes until the veggies become just barely tender. Step 3 - Toss in the celery, carrots, bean sprouts, or any other vegetable that you wish, add 1 cup of water or vegetable broth and turn up the heat to medium, and cover. Step 2 - Add vegan butter or oil to a large skillet, put in diced onions, sprinkle with salt and pepper, and cook over low heat for about 5 minutes until the onions become translucent. Step 1 - Wash and chop onions, celery, water chestnuts, carrots, or any other vegetables of your choice. You can even toss in some vegan shrimp or vegan scallops.Ī large wok or large frying pan is best for making this dish.

I like to use crispy fried tofu, chicken seitan, vegan beef strips, or my easy seitan recipe.

Vegan Protein - most traditional chop suey recipes use pork, but when making a vegan chop suey you can toss in a vegan protein with the vegetable stir-fry.

Rice, Noodles /Chow Mein Noodles/ Rice - whichever you choose to serve the chop suey over.

You can also use potato starch or arrowroot if you wish.

Sugar - to sweeten the sauce a little.

Water - to make the sauce the right consistency.

Soy Sauce - to flavor the sauce and add saltiness.

Vegetable Broth - or water to make the sauce.

Vegan Butter - or neutral-flavored oil.

water chestnuts - highly recommended for a nice crunch!.

Vegetables - your choice of any of the following.

It's saucy, delicious, comfort food that the whole family will love!.

This recipe is versatile and can be made with any vegetable.

Lo Mein is also very similar, but the sauce is thinner and vegetables are always mixed with noodles. From what I can decipher, chop suey usually has a starch-thickened sauce and chow mein has a thinner soy sauce base. There are so many variations of these dishes it is hard to determine a major difference between chop suey and chow mein. Jump to:īoth of these dishes are Americanised meals inspired by Chinese-style cooking.

You can make it different every time with whatever you have available. Vegan Chop Suey is a great meal for using up whatever vegetables that you have in the house. They're all a variation of vegetables cooked in a light brown sauce served over rice or noodles, or with the noodles mixed in. However, there are many ways to make vegetable chop suey or chow mein. We have always served it over crunchy chow mein noodles, so that is how I usually make it for my family and what is shown in the pictures. This was the one and only Asian-style dish that my mother ever made when I was a child and it was one of my favorite meals.