I went home last week to see my family and when I got back home I was really craving meals that my parents used to make, one of those being chop suey. My Dad seriously makes the best stir fry. I have deviated away from adding meat, but this is typically how my Dad would make his. We both have a habit of just grabbing what ever we have in the pantry or fridge, hence how I learned how to cook and why I have the ability to taste every ingredient in a dish. My Mom and Dad have both taught me a lot about cooking, even though this is a simple fifteen minute dinner it still brings me home.
Ingredients
- One package Chop Suey Vegetables (sno peas, bok choy, napa cabbage, celery, cabbage, carrots, broccoli and bean sprouts)
- 2 Tablespoons Refined Coconut Oil
- 1 cup light sodium soy sauce
- 1 teaspoon brown sugar
- 2 teaspoon sirachi sauce
- 2 garlic cloves, minced
- 1 teaspoon fresh or powdered ginger
- 1 teaspoon sesame tahini
- White or Brown rice cooked according to directions. (I used frozen from TJ’s).
Directions
- In a small bowl combine soy sauce, brown sugar, hot sauce, garlic, ginger and tahini. Mixing well until combined.
- In a wok, heat oil until extremely hot. Add in vegetables and cook until slightly wilted. Add in soy sauce mixture and cook for roughly five minutes or until vegetables are cooked through.
- Serve chop suey over warm rice and enjoy!
- You could add tofu, chicken or shrimp. I just didn’t feel like defrosting any of my tofu or chicken. Red bell peppers would also be a great addition.
Recipe Courtesy of: My Noggin!
Hubby Rating: “Spicy and tasty! But next time add more sprouts!”
My Rating: “Yum! I love cabbage and sprouts and it’s really spicy!”
i love that rice! i know its such the lazy way to make it- but it seriously comes out so good! its the only rice i make (that and the brown one).
Ditto on the brown rice! I love it, but it is always sold out!!!