It’s perfect for a last-minute mid-week meal and for using up all the veggies sitting in your crisper drawer/pantry. Even better, you can have this dish from kitchen to table in around 20 minutes. This dish combines lots of fresh veggies with a thick, savory, sauce made of simple pantry staples. I’ve already shared recipes for Hibachi-style Japanese fried rice, spicy sriracha noodles, and vegetable lo mein not too long ago. This vegetable chop suey recipe is everything I love, with tons of veggies and a super delicious savory brown sauce for a healthy but hearty meal. Perfect for a healthy lunch or dinner, this recipe is gluten-free, dairy-free, naturally vegan, and ready in about 25 minutes!įlavorful, Hearty, Wholesome Veggie Chop Suey Serve it on top of white rice and Sri Lankan chilli paste.Enjoy this vegetable chop suey which combines mixed veggies with a savory, slightly spiced starch-thickened sauce served over rice or noodles with optional tofu. Turn off the heat immediately and transfer it in to a serving bowl. Finally, add the prepared corn starch and mix rigorously until the gravy becomes thicker as you need. Bring the cooker to a higher temperature.
At this point, you can taste the mixture and add more oyster sauce or pepper or salt according to your taste. Thereafter, add the cabbage to the pan and mix well.Ĭontinue cooking for 30 to 40 seconds. In a separate bowl, mix 1 of corn starch with little bit of cold water. Once potatoes and carrots become semi cooked, lower the heat and add baby corn, mushrooms (optional) and bok choy.Ĭook for around a minute while stirring frequently. Once the water starts to boil, add carrots and let it cook for around 2 minutes. Now, mix all together quickly and add around 500 ml of water and Increase the heat. After, lower the heat and add pepper, oyster sauce and sesame oil. Once the shrimps are cooked, add chopped garlic and ginger. Make sure to stir the shrimps continuously while frying in order to prevent over roasting of shells. In a large sauce pan, heat 2 to 3 tbsp of cooking oil under moderate heat. Cut the carrots in to long slices, around 1 mm of thickness.Add ½ tsp of table salt to the raw shrimps and let it aside.110 g of canned button mushroom (optional).10 to 12 leaves of Baby Bok choy or regular bok choy or Chinese cabbage.½ a small cabbage (approximately 400 g).Now I would like to share this recipe with you guys.
Then, gladly, I was able to get this recipe from a reputed chef of a reputed restaurant in Colombo. Because I had tried out number of recipes of this dish which were published online, but none gave me the true Sri Lankan style vegetable chop suey’s taste which we are used to in Ceylon. Actually, learning the correct way of this recipe is kind of an achievement for me. Finally, in 2012 I was able to learn the 100% correct way to prepare the Chinese shrimp-vegetable chop Suey that we find in Chinese food joints in Sri Lanka.
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