Vegetarian American chopsuey
What’s a vegetarian American chop suey? Well, it’s a mixture of vegetables and meats that includes mushrooms, onions, potatoes, carrots and any other vegetables that you can think of. This is a great dish to make for a pot luck dinner or to serve at a dinner party, especially if you’re having a meatless meal.
Chopped up meat is not a tasty dish, and when you add vegetables I don’t think it becomes a Vegetarian American chopsuey dish.
I was tired of eating the same old frozen meat and cheese, so I started eating nothing but vegetables, beans, and lentils. I still ate some meat, but I cut it out of my diet entirely. I used to eat processed food, but I stopped eating most of it. I was eating more fruit, vegetables, and protein, and less bread. I wasn’t eating meat, but I was eating cheese, eggs, and other dairy. I wasn’t eating much bread, but I was eating more processed meats and cheese. I was eating less meat and dairy, but I was eating more bread, processed meats, and cheese.
American chopsuey is a popular and widely accessible dish in Indian Chinese restaurants. As a popular Indo-Chinese meal, the mix of crispy noodles, crunchy veggies, and meat with sauce and egg is extremely delicious and appealing. The sour and sweet sauce for the crunchy noodles works nicely with our crunchy veggies and crunchy noodles.
American chopsuey is not a genuine Chinese meal, but rather an American dish (western side) that has been adapted to suit the tastes of Chinese restaurateurs. Similarly, I believe our Indian restaurateurs altered the dish to suit Indian tastes by adding crispy noodles and a fried egg, but there is no proof or information to back this up. My only knowledge is that a traditional American chop suey comprises of macaroni and beef with veggies in a tomato-based sauce. Chop suey is a quick-cooking meal that mixes veggies, any meat, and an egg with a rich sauce. Other than Indo-Chinese eateries in India, I’ve never seen or eaten American chopsuey.
In India, each Indo-Chinese restaurant serves it differently, such as crispy noodles mixed with sauce, meat, vegetables, and a fried egg or crispy egg on top, or crispy noodles beneath and sauce beneath the noodles mixed with vegetables and any meat, with crispy noodles beneath and sauce beneath the noodles mixed with vegetables and any meat.
Vegetarians may substitute soya chunks or paneer for the meat (cottage cheese).
I made the American chop suey according to my preferences and the way Indo-Chinese restaurants serve it, such as cooking the sauce with meat and vegetables and serving with crispy noodles, or cooking the sauce separately from the meat and vegetables to achieve a crunchy texture, as in the vegetarian American chop suey.
- 2 tbsp. oil
- 3 garlic cloves (large, chopped)
- 1 teaspoon ginger
- 1/2 onion (small, sliced)
- 1 green chilli, sliced
- 1 spring onion, chopped
- 2 florets cauliflower (sliced)
- 1/3 cup cabbage (sliced)
- 2 medium mushrooms
- 1 carrot (small)
- 1/4 capsicum (green)
- 1 cube of vegetable stock
- 1/2 cup water
- 1/4 cup tomato ketchup
- 1 1/2 teaspoon soy sauce
- 1 1/2 tablespoons chili garlic sauce
- 1 to 2 teaspoons sugar
- 1/2 teaspoon Chinese salt (optional MSG)
- 1/4 teaspoon white pepper powder
- 1 tsp corn starch – 50 mL water + 1 tsp cornflour
Noodles that are crisp
- 1 package or 85 gms Maggi or ramen
- 1 tbsp corn flour
- 1 egg (fried)
There are three stages to making American chop suey.
1. Crispy noodles with oil
2. Vegetable-based sauce preparation
3. Toss together all of the noodles, sauce, and a fried egg on top.
- All of the vegetables should be cut into one form, such as long slices, carrots sliced long, cabbage shredded, cauliflower, and other vegetables chopped into juliennes. Spring onions’ green parts may be finely chopped.
- I added the veggies to suit my taste and amount; you may add any vegetables to suit your preferences.
Noodles that are crunchy
- Boil the noodles (maggi or ramen) for 1 to 2 minutes in boiling water, drain, and set aside to dry.
- Mix in some corn flour, spread it out on a tissue paper or a plate, and set it aside.
- When the oil is heated, put all of the noodles in batches on top of the noodles for deep frying; it will take 5 to 7 minutes or until crispy, turning halfway through.
- Keep the noodles aside after cooking them or store them in an airtight container for 2 to 3 days.
preparing the veggies and the sauce
- When the oil is heated, add the garlic (1), onion, white portion of spring onion(1), msg (Chinese salt), and all the veggies except the capsicum to a larger pot.
- Sauté for 2 to 3 minutes over high heat, then add capsicum and cook for 30 seconds, then remove to a dish and set aside.
- In the same vessel, heat 1/2 tbsp oil, then add garlic(2), vegetable stock cube, green part of spring onion(1), tomato ketchup, chilli garlic sauce, dark soya sauce, sugar, and water, stirring to combine. Cook for 3 to 4 minutes on medium heat, then reduce to a low heat and allow to simmer for 5 minutes. Because the sauce may sputter on you, keep the heat low when adding it.
- Boil for 2 minutes with cornstarch (mix water and corn flour together) and white pepper powder.
- The sauce will have a thick texture and a brilliant color.
- Finally, add the fried veggies and spring onion (green part), bring to a boil for 1 minute, then mix everything together and set it aside.
- Instead of a fried egg, fried tofu or paneer may be placed on top (cottage cheese).
Putting together American chopsuey
- Place the fried noodles on a dish, top with the sauce and veggies, and serve immediately.
- You may cut the veggies into any shape or size that you like.
- Simply cook tofu or cottage cheese (paneer) with 1 garlic clove till light brown in color, then serve with the sauce.
- Soya chunks, paneer, or tofu may also be used.
- Always taste the sauce to see if anything more needs to be added, such as chilli sauce, salt, or pepper.
- You may make crispy noodle by frying rice noodles straight in deep oil; they will instantly expand and have a distinct texture. I discovered noodles at the store that were comparable to maggi noodles, which you may use as well.
- I used large garlic cloves and thick, long spring onions; adjust to your preference.
- If the sauce becomes too thick, add 50 mL water and continue to boil.
- You may season the sauce with ginger and green chili (1) to taste. You may also add 1/2 tsp vinegar to the mix.
- Instead of white pepper powder, black pepper powder may be used.
In this post I will show you how to make a very tasty vegetarian American chop suey with a gluten-free option. Chop suey is a classic Chinese dish, a great way to use up leftovers, and it’s a great way to use up veggies. In a traditional chop suey, the veggies are simmered in a rich sauce of meat or chicken stock and soy sauce and then served over noodles.. Read more about american chop suey with crispy noodles recipe and let us know what you think.