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Ingredients
Vegetable Chop-suey
- Ingredients
- 200 grams Mung bean sprouts
- 100 grams Bamboo shoots (canned)
- 1 Red Bell pepper
- 2 stalks Celery
- 1 onion
- 50 milliliters Vegetable broth
- 2 Tbsps soy sauce
- 1 Tbsp sherry
- 2 tsps Rice vinegar
- ½ tsp sugar
- 1 Tbsp Corn oil
- 1 tsp cornstarch
- salt
- freshly ground peppers
- 3 Tbsps Cashews (for garnish)
- cilantro (for garnish)
Rinse mung bean sprouts and drain. Drain bamboo shoots and cut into 1 cm (approximately 1/2 inch) wide strips. Rinse bell pepper, cut in half, remove seeds and ribs and cut into strips. Rinse celery, trim and slice. Peel onion and dice.
Mix broth in a bowl with soy sauce, sherry, vinegar and sugar. Rinse parsley, pat dry and pluck leaves from stem.
Heat oil in a wok and fry bell pepper, celery and onion while stirring constantly for 2 minutes. Add mung bean sprouts and bamboo shoots and fry over high heat for 1 minute.
Add broth mixture to the wok, stir and bring to a boil. Mix cornstarch with a little cold water, add to the wok, mix well, let the sauce thicken and season with salt and pepper. Serve in bowls garnished with cilantro and cashews.
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |