Vegetable Chop Suey

Vegetable chop suey

I’ve always had a fondness for Chinese food – not the Indianised version available at street corners on little food carts, but the Indianised version available at restaurants.

I remember the first time I had Vegetable Chop suey was when I was about eight or so, in The Modern High School; Dubai, which was a day boarding school. The idea being that kids would attend school from the morning to 16:30, the post lunch hours being devoted to clubs and games, and time to do your home work. Lunch could be brought from home, or had at the school dining hall, which was catered by the same guys who did the in-flight meals for Emirates (this was apparently a big deal in those days).

I always liked that Chop Suey, and I’ve been trying to replicate that taste for a while now. I doubt I shall ever be successful, I was so young when I ate it and now it’s so mixed up with my nostalgia that I don’t think I even remember the taste accurately.

So here’s my subsitute. I made mine to eat with noodles.

Vegetable Chop Suey

Ingredients

  • Cornflour – 2 tablespoons (mixed in 1/4 cup water)
  • Water – 1/4 cup
  • Garlic – 3-4 cloves (chopped)
  • Ginger – (grated) 1 teaspoon
  • 1 sliced capsicum
  • Sliced green onion – 1/2
  • Sliced beans – 8-10
  • 1 sliced (julienne) carrot
  • Sliced cabbage 1 cup
  • Cauliflower florets – 1/4 cup
  • Broccoli florets – 1/4 cup
  • Golden corn – a handful
  • Water – 1/2 cups
  • Sugar – 1 teaspoon
  • Vinegar – 1 tablespoon
  • Soy sauce – 1 tablespoon
  • Oil – 3 tablespoons
  • Salt and pepper – to taste
  • Ajino-Moto – to taste (you can skip this if you’re allergic, it’s not a big deal)

Method

  1. In a non stick sauce pan, stir fry the garlic and ginger.
  2. Add carrot, beans, green onion, cabbage, corn, cauliflower and broccoli florets and capsicum and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
  3. Add pepper, ajino moto, salt and sugar. Stir in the soy sauce and the vinegar.
  4. Pour in the water, bring to a boil, reduce heat and stir in the blended cornstarch.
  5. Allow it to simmer for two minutes until it thickens.

Chop suey ready! Eat it with rice or noodles, it’s delicious.

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