Indian Chinese Fusion ~ American Chop Suey (Vegetarian) - Printable Version
+- AskChef's :: Forum about cooking (http://chefstricks.com)
+-- Forum: More Foods (/forumdisplay.php?fid=19)
+--- Forum: More Foods (/forumdisplay.php?fid=20)
+--- Thread: Indian Chinese Fusion ~ American Chop Suey (Vegetarian) (/showthread.php?tid=1705)
Indian Chinese Fusion ~ American Chop Suey (Vegetarian) - pkelley - 06-07-2012 02:18 AM
[attachment=1742]Indian Chinese Fusion ~ American Chop Suey (Vegetarian)
American Chop Suey Vegetarian Recipe
Prep & Cooking Time: 45 mts
Serves 4 persons
2 onions, each cut into 8 pieces
1 carrot, cut into thick pieces
8-10 french beans, cut into 1″ pieces
1 cup cabbage, cut into big pieces
4-5 babycorns, cut diagonally into two to three pieces
2 green bell peppers, cut each into 8 pieces
1 tsp light soya sauce
1 1/2 tsps chilli sauce
3/4 tbsp vinegar
1 1/2 tbsps tomato sauce
1 tsp brown sugar
1 1/2 tbsps cornflour combined in 1 cup water
salt to taste
black pepper powder to season
2 tbsps sesame oil or peanut oil
For fried noodles:
3 cups par-boiled noodles, drained and dried on a kitchen towel, sprinkle a tbsp of cornflour and mix
oil for deep frying
1 To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
2 Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 mts.
3 Add the baby corn and capsicum and saute for 5 mts. Add parboiled vegetables and saute for another 3 mts.
4 Add soy sauce, vinegar, chilli sauce, tomato sauce, black pepper, sugar and salt and mix. Add 2 cups of water and bring to a boil. Reduce flame and cook for 3-4 mts. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
5 To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and place around 1 1/2 cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.
6 To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg). Topping with egg is purely optional. Serve warm.