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Easy vegan chop suey

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Ingredients

Adjust Servings:
Vegetables
2 Red onion
3 cloves of Garlic
A thumbsized piece of Ginger
1 Chili
2 Red bell pepper
250 grams of Mushrooms
1 Bok choy
1/2 a Cucumber
125 grams of Bean sprouts
Sauce
3 tablespoons of Sweet chili sauce
3 tablespoons of Soy sauce
2 tablespoons of Corn starch
100 ml of Water
Other ingredients
1 tablespoon of Sunflower oil
400 grams of Rice
1 Vegetable stock cube

Nutritional information

237
Calories
70g
Carbs
4g
Fat
9g
Protein
8g
Sugar

Easy vegan chop suey

  • 30 minutes
  • Serves 5
  • Easy

Ingredients

  • Vegetables

  • Sauce

  • Other ingredients

Directions

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Steps

1
Done

Mise en place

Cook the rice according to package instructions.

2
Done

Preparing the vegetables

Red onions: Peel and slice.
Garlic: Peel and finely slice/use a garlic press.
Ginger: Peel and finely chop/grate.
Chili: Finely chop. You decide if you want to take out the seeds or not. I did not take them out. But remember, the white part is where the heat is and not the seeds.
Red bell peppers: Deseed and roughly chop.
Mushrooms: Roughly chop.
Bok choy: Remove the bottom and cut the white part. The geen part you can really roughly chop. The green part is like spinach and it will wilt.
Cucumber: Chop as big as you like.

3
Done

The sautéing

Heat up the oil in a pan and add in the onions, garlic, ginger, and chili. Sauté until soft and the onion is translucent.
Then add in order of cooking time. I started with the bell peppers and the white part of the bok choy.
Add in the cucumber, mushrooms, and the bean sprouts and sauté for about a minute.
Add in a splash of water and put a lid on the pan and let it simmer for about 3 minutes.
Then add a vegetable stock cube and the sauce ingredients and lastly the green part of the bok choy.
Simmer until all of the veggies are cooked.

4
Done

You might want to add more of the sauce ingredients after tasting. You can always adjust to your own liking!

Jalisha

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