Cantonese chop suey of vegetables and tofu
* Plus 2 hours of maceration
The Chop Suey is a legendary dish of Sino-American origin that the immigrants arrived from China created in the United States as an adaptation of the popular Cantonese dish 'Sap Kam' in order to conquer the American palates.
Since its creation in the late nineteenth century, this dish has been changing and evolving to reach our days with 100% vegetarian versions such as Chop Suey vegetable and tofu made with a rich and varied selection of vegetables and vegetable protein that make it especially tasty, especially when they are impregnated by the sauce, giving as a final result a dish with an exquisite and irresistible Asian flavor where the salty, sweet tones and with a delicious spicy point stand out.
Among its ingredients are the now-essential mung bean sprouts, which were not originally included: crunchy sprouts with a fresh, sweet flavor, usually sold as bean sprouts or green soy sprouts.
At the time of serving, chop suey goes wonderfully with steamed or boiled rice, noodles or rice noodles, as the cereal provides texture and a touch of softness very delicate.
This recipe is rich in antioxidants, proteins, beta carotene, lycopene, fiber, allicin, alliin, flavonoids, carbohydrates, linolenic acid, curcumin, vitamins C, E, K and group B (B1, B2, B3, B6 and B9 or folic acid), sulfur, boron, calcium, cobalt, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, sodium, potassium, iodine, zinc and, to a lesser extent, copper.
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For the sauce
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- Step 1In a saucepan, heat the vegetable broth over medium heat and, when it is about to boil, turn off the heat. Add the rest of the ingredients for the sauce and stir with a whisk until they are all well integrated.
- Step 2In a bowl, remove 1/3 of the total sauce, cut the tofu into cubes and put it to macerate for 2 hours. We reserve the rest of the sauce.
- Step 3Wash the vegetables and dry them. Remove the seeds from the peppers and cut them into strips, along with the carrot, zucchini, onion and cabbage. Slice the leek into rounds and thinly slice the mushrooms. Separately, chop the garlic and ginger.
- Step 4In a frying pan, heat the oil over medium heat and, when it is warm, add the chopped garlic and ginger and let it be done for 1 minute.
- Step 5Add the vegetables and mushrooms along with the salt and pepper and sauté for about 7 more minutes.
- Step 6When the vegetables are soft, we stir the sauce with the whisk and toss it into the pan together with the washed sprouts and the tofu and stir well with great care so that the latter does not fall apart. We let it be done for 5 more minutes and, after this time, we put out the fire and serve.