Chop Suey, is usually eaten with fried rice or noodles and is served in almost every Chinese restaurant throughout India and in Indo-Chinese restaurants globally. It basically consists of vegetables in sweet and sour gravy along with deep fried crispy noodles. With this Veggie Chop Suey recipe, you can make this delicious dish at home to surprise your loved ones or for guests.
- Noodles, boiled al-dente and drained 200 gms
- Onion, cut into ½ inch chunks 1
- Carrots, cut into ½ inch chunks 2 small
- Capsicum, seeded and cut into ½ inch chunks 1
- Green beans, cut into 1 inch chunks 8 – 10
- Cauliflower or Broccoli florets, cut into halves 4 – 6
- Red or brown vinegar ¾ cup
- Water 1 cup
- Corn flour 1 tablespoon
- Tomato ketchup ½ cup
- White sugar ½ cup
- Soy sauce (optional) 1 tablespoon
- Salt and pepper To taste
- Cooking oil For deep frying
- Deep fry boiled and drained noodles in batches in hot oil over medium-high heat until lightly golden brown. Drain using slotted spoon and keep aside for the time being.
- Remove all the oil from the wok or skillet except 1 tablespoon and reduce the heat to medium.
- Add onions, stir and sauté for a couple of minutes or until translucent.
- Add in rest of vegetables and season with salt and pepper to taste, stir and cook for 3 to 4 minutes. The vegetables should still be crunchy and not fully tender.
- Combine all ingredients for sauce in a bowl and stir until well mixed and sugar is dissolved.
- Pour sauce into wok, cook at medium-high for a couple of minutes while stirring constantly or until sauce thickens. Check and adjust the seasonings.
- Add a layer of deep fried noodles at the base of serving bowl and ladle hot sweet and sour vegetables over them. Garnish with more fried noodles and serve.
Preparation Time: 40 minutes