An easy tasty vegetable chop suey recipe with jicama (chinese yam) and black beans.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dish
Cuisine: Chinese, Mauritian
Keyword: chop suey, vegan chop suey, vegetable chop suey
Servings: 4
Author: Teenuja Dahari - veganlovlie.com
Ingredients
10shiitake mushroomsrehydrated and sliced
250gjicama[8.8 oz, 1/2 large]
90gcarrots[3 oz., 2 small] sliced into circles of about 5 mm or 1/4-inch thick
3smallbok choy[125 g, 4.4 oz]
70gsnow peas (mange-tout)[2.5 oz, about 27 pods], stringed and cut in half across the width
90gbroccoli[1 cup, 3 oz], cut into small florets
230gfresh (or canned) pineapple[1 1/2 cup, 8.1 oz] , cut into small pieces or triangles
200gcooked black beans[1 cup, 7 oz], boiled or canned
70gbeansprouts[1 cup, 2.5 oz]
1tablespoonminced ginger
2clovesgarlicif using, finely chopped or minced
1smallonionif using, sliced
3tablespoonsketchup
2 - 3tablespoonssoy sauceor use this soyfree alternative
1tablespoonrice vinegaror 1/2 tablespoon white vinegar
1 1/2tablespoonmaple syrupor 1 tablespoon sugar
1/4teaspoonchili flakes
3 - 4tablespoonspotato starchI used a mix of 1 tablespoon cornstarch + 3 tablespoons tapioca starch
Water or vegetable broth as required for steam-fryingyou may also use oil if you wish
Instructions
Start by rehydrating the shiitake mushrooms. In a saucepan, cover the shiitake with some water and simmer on medium temperature for about 10 minutes or until they are soft. You may cover the pan to keep them softer. Once soft, drain the liquid and set aside.
While shiitake are simmering, prepare the other ingredients.
Peel the jicama then cut into small pieces. I cut mine into rectangular slices of about 5 mm or 1/4-inch thick and 2 inches in length.
Proceed to preparing and cutting the rest of the vegetables/fruit -- carrots, bok choy, broccoli, snow peas, shiitake mushrooms and pineapple.
Start to saute the vegetables.
In a wok, on medium-high heat, add the minced ginger and garlic (if using). Allow to heat for 1 minute until ginger starts to sizzle. Then add in the shiitake mushrooms. Stir and saute for about 2 minutes, add a little water if required.
Add in the carrots and cook while stirring occasionally for another 3 minutes. Add a little water or vegetable broth as required to prevent the vegetables from sticking to the pan.
Next add the broccoli, onions (if using) followed by the jicama. Toss and continue to steam-fry for another 2 minutes. We are only partly cooking the vegetables at this stage as they will cook further later on in the sauce.
Add the black beans and cook for another minute. Then turn off the heat, remove the vegetables from the pan and set aside.
Now make the sauce. In the same wok (with the heat still turned off), add 3 tablespoons ketchup, 2 tablespoons soy sauce, the rice vinegar, maple syrup or sugar and chili flakes.
In a small measuring jug, mix the potato starch with 1 cup of water or vegetable broth. Stir well with a fork to completely dilute the starch into the water. Add this solution into the wok. Now turn on the heat to a medium-high and allow the mixture to heat up. Once it starts to thicken, you can lower the heat and continue to stir until it loses the milkiness and becomes translucent. You will need to continuously stir and add a little water if needed as the mixture thickens.
Add the pineapple pieces to the sauce and let it simmer while stirring for about 2 minutes. At this point, you can taste the sauce and adjust the seasonings like pepper, salt or more soy sauce.
Now add the snow peas to the sauce followed by the precooked vegetables and beans. Stir these into the sauce and add a little water or vegetable broth to add more sauce.
Then you can also add more of the potato starch solution (like one more tablespoon diluted in some water) to thicken the sauce to the desired consistency. (Never add the powder directly into the sauce as it will instantly clump up with the heat and will be impossible to smoothly blend into the sauce).
Lastly add the bok choy and the beansprouts. These don't require a lot of cooking and you can turn off the heat and allow them to wilt with the heat of the sauce itself.
Serve over rice or noodles.
Video
Notes
Link to original recipe - Vegetable Chop Suey - https://veganlovlie.com/vegetable-chop-suey-with-jicama-chinese/