Vegetable Chop Suey Recipes

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Steps:

• Heat oil in a wok until oil is almost smoking.
• Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic.
• Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.
• Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).
• Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.

Steps:

• Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
• Add the carrots and celery, and cook, stirring, 5 minutes.
• Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
• Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
• Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
• Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
• Serve over rice.