Vegetable Chop Suey Recipe
Ingredients
| Olive or salad oil, 2 tablespoons | ||
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Cabbage, cut in strips, 3/4 cup | ||
| Capsicum, cut in strips, 1/4 cup | ||
| Carrot, cut in strips, 1/4 cup | ||
| Spring onion, cut in strips, 1/4 cup | ||
| Sprouted moong | 1/2 Cup (16 tbs) | |
| Fried noodles | 2 Cup (16 tbs) | |
| Cornflour | 2 Tablespoon (Thickening :) | |
| Stock or water, 1/2 cup | ||
| Salt | 1/2 Teaspoon (Thickening :) | |
| Pepper | 1/2 Teaspoon (Thickening :) | |
| Aji-no-moto, 1/2 teaspoon | ||
| Soya sauce, 1/2 teaspoon | ||
| Cooked noodles, 1/2 cup | ||
| Water | 4 Tablespoon (Thickening :) | |
Directions
Heat oil in a pan and fry all the vegetables and bean sprouts.
Cook on low heat for two minutes.
Add salt, pepper, aji-no-moto and stock.
Cover and let the vegetables cook for five minutes.
Blend cornflour with water and add it to cooking vegetables.
Also add soya sauce, and boiled noodles (drained).
Mix well and remove from heat.
Cook on low heat for two minutes.
Add salt, pepper, aji-no-moto and stock.
Cover and let the vegetables cook for five minutes.
Blend cornflour with water and add it to cooking vegetables.
Also add soya sauce, and boiled noodles (drained).
Mix well and remove from heat.
Chef
