Meatless Mondays: Chop Suey Rice Topping

4 months ago

Enjoy this wholesome and flavorful vegetable dish


Chop Suey Rice Topping

½ cup Snow peas (chicharo), trimmed

2 cups water

Seasoning sauce:

¼ cup Soy sauce

1 Tbsp Sugar

½ cup Chicken stock

1/8 cup Chinese wine

3 Tbsps Sesame oil

2 Tbsps Cornstarch

2 Tbsps Oil

1 Tbsp Garlic, minced

1 bunch Bok choy

1 head Broccoli, cut into florets

6-8 pcs Baby corn

1 Small carrot, julienned

1 Red bell pepper, julienned

½ cup Fresh button mushrooms

½ cup Straw mushrooms

10 Hardboiled quail eggs

½ block Tofu, sliced into wedges and fried

*Salt and ground white pepper

  1. In a sauce pan, bring 2 cups of water to a boil then drop snow peas to blanch. Scoop out with a strainer or spider and shock in a bowl of ice water. Set aside.
  2. In a bowl, mix together soy sauce, sugar, chicken stock, Chinese wine, sesame oil, and corn starch. Set aside.
  3. Heat large saute pan or wok over medium heat and heat oil.  Sauté half of the garlic and then add bok choy. Stir fry for 2 minutes then remove to a plate and set aside.
  4. Add remaining garlic back to the pan and stir fry the brocolli, baby corn and carrots for 2 minutes.
  5. Next, add the peppers and mushrooms. 
  6. Pour in the seasoning sauce then continue stirring, adding more water if you want more sauce. Taste and season with salt and ground white pepper.  Toss in the quail eggs and fried tofu. Remove from heat and serve hot over rice.
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