Vegetable Chop Suey - A Delightful Chinese Vegetable Classic

This Chinese-style vegetable chop suey is one of my favorites, bursting with colorful veggies and tasting supremely delicious when served over a dome of steaming white rice.

The mere sight of this dish will captivate your senses even before you take your first bite. Feel free to add vegetables like carrots, beans, or bell peppers if that's what you have on hand. However, don't forget that the humble white cabbage is essential, providing a unique crunch and flavor that truly makes this dish special.

Suitable vegetables for this dish are;

Carrots, green beans, baby corn, white cabbage, bok choy, broccoli, Cauliflower, bell peppers, snow peas, and also button mushrooms

You can use all or a few of these vegetables.

Ingredients you'll need;

I am not mentioning the measured amounts for this dish as you can go super easy on throwing any veggie and adjust the taste as you like in this dish.

Vegetables - Any veggie mentioned at the top

Rice vinegar or any kind of vinegar

Vegetable stock cube

Garlic

Corn flour

Pepper powder

A little sugar

Salt

Water

Ice cubes-optional

Let's make;

Prepare the water

Heat water in a flat pan
Add vinegar and sugar to it
Boil
In a separate bowl, add cold/chilled water and drop a couple of ice cubes.

Blanch the veggies

Slice carrots and cut the other veggies. You can take green beans as they are
Drop just one variety of vegetable into the boiling water, leave for 3mins, and take out
Immediately drop the blanched vegetable into the bowl of cold water
Leave for 1min or two and take out, place on a plate
Then repeat the same with the other vegetables until all the veggies are blanched separately

Make the stock

Crush the vegetable stock cube and pour a cup of hot water. Stir until all the bits are disappeared and the stock water is made. Keep aside

Fry the veggies

In a large wok, Add vegetable oil and heat up
Drop sliced garlic and brown them
Add the vegetables and stir-fry them for a couple of minutes
Now pour the vegetable stock water and stir. If the water is not enough add some hot water and let boil
Take a heap of cornflour in a tbsp and mix into the stock water
Drop a few pinches of sugar and a little vinegar
Give a good mix and, take it out of the wok and empty the whole content into a dish
Done!