Asian-style Mixed Vegetables can be such a delight and a convenient weeknight dinner, with a light soup on the side or over Cantonese stir-fried noodles. Over the years, I’ve come up with various recipes that include different combinations of vegetables, and that’s actually what’s really convenient about making Asian-Style Mixed Vegetables, aka Chop Suey: you can basically throw in the Wok any veggie you like, the combinations are endless. The key to a good Wok of Mixed Vegetables though is to keep the veggies firm to crunchy. If it all goes soggy, well, you’ll just miss the point of keeping a vegetarian diet, first of all because it will not be really satisfying for the mouth in terms of flavors and texture, and second of all because over-cooked veggies loose most of their vitamins and other nourishing properties. Your gourmet pleasure will not be fulfilled, and your health won’t benefit from your lifestyle efforts either. Trust me, keep them crunchy!
The true origin of Chop Suey seems to have been rather controversial for quite some decades. Although it is widely believed that it is an invention of the Chinese Americans’s, but I personally like to think that the other possible known and told version of the story is more true and that Chop Suey actually comes from the Chinese Southern province of Guangdong, home of many Chinese immigrants to the United States; indeed, the Cantonese Tsap Seui literally means “miscellaneous leftovers”. And when I make Mixed Vegetables, I do seek for all possible leftover veggies in my fridge and combine them all. I hate wasting food, and some weeks more than others, I push myself to being more and more creative with perishable foodstuffs. That leads me to some colorful veggie combos as the one I’ve made tonight, which includes among other things broccoli stems leftovers from the Raw Broccoli Florets salad that I’ve eaten for lunch today. Sometimes topping chop suey with sesame seeds, I occasionally add some flax seeds too, but that’s a very personal addition though, I’ve never seen it outside of my kitchen. This is all very healthy, and a family-friendly meal that can be ready in no time (if you have good veggie chopping abilities, of course!). If you are on a strict diet or aim at weight loss, this is a very tasteful dish that brings all the nutrients and vitamins you need to keep up with your busy days.
- Cantonese style thin egg noodles
- a bit of clear and dark soy sauce to stir-fry the noodles
- Vegetables: carrots, broccoli stems, red bell pepper, zucchini
- 1 or 2 scallions
- 3 cloves garlic
- ginger (I used confit ginger, the one they gave out in Japanese sushi places)
- 1 tbsp of Shaoxing wine
- 2 tbsp of clear soy sauce
- 1 tbsp of dark soy sauce
- 1 tsp of sesame oil
- sesame seeds
- flax seeds (optional)
- oil for stir-frying
- Soak the egg noodles into boiled water during 4 minutes and drain. Leave aside.
- Chop all the veggies into sticks.
- Mince the garlic.
- Separate the scallion whites and greens. Cut the white parts lengthwise, into 3 to 4 cm sticks.
- Heat oil in a wok.
- Quickly stir-fry the noodles along with a bit of clear and dark soy sauce. Reserve in a serving bowl.
- Heat some more oil in the wok, then stir-fry all veggies together.
- after one minute, pour the Shaoxing wine and keep stir-frying (make the veggies jump in the wok).
- It takes about 5 minutes in total to finish cooking, but often check the texture of the vegetables to adjust if needed.
- At about mid-time, pour the clear and dark soy sauce. Combine well.
- Drizzle the sesame oil and finish stir-frying for 10 last seconds.
- Stop the heat, and chop scallion greens over the vegetables.
- Sprinkle the seeds.
- Serve warm over the noodles (or rice, or eat just plain for a lighter diet). So tasty!
Created and Written by Sophie Rebibo-Halimi. © 2017 All Rights Reserved.