Chop suey may be considered a Chinese dish but did you know that this vegetable entrée was created in America? Best eaten with a cup of freshly-cooked rice, this vegetable stir-fry can make even carnivores care about greens. That’s because the medley of ingredients and the addition of savory seasoning sauce go so well together.

CHOP SUEY RICE TOPPING

Makes 6-8 servings

2 cups Water

½ cup Snow peas (chicharo), trimmed

SEASONING SAUCE

¼ cup Soy sauce

1 Tbsp Sugar

½ cup Chicken stock

⅛ 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, sliced

1 Red bell pepper, sliced

½ cup Fresh button mushrooms

½ cup Straw mushrooms

• Salt and ground white pepper, to taste

10 Hardboiled quail eggs

½ block Tofu, sliced into wedges and fried

1. In a sauce pan, bring two 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. Make seasoning sauce: In a bowl, mix together soy sauce, sugar, chicken stock, Chinese wine, sesame oil, and cornstarch. 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 two minutes then remove to a plate and set aside.
4. Add remaining garlic back to the pan and stir fry the broccoli, baby corn, and carrots for 2 minutes.
5. Next, add the peppers and mushrooms. Pour in the seasoning sauce then continue stirring, adding more water if you want more sauce.
6. Taste and season with salt and ground white pepper. Toss in quail eggs and fried tofu. Remove from heat and serve hot over rice.

Recipe by Celine Clemente-Lichauco

Photographed by Mike Cuevas

Got a thing for vegetable dishes? Have a look at these recipes:

Mushroom And Parsley Appetizer

Briami (Greek Oven Roasted Vegetables)

Hinatukan Gulay (Ginataang Sigarilyas)