Simply delicious!
Vegetarian
Chop Suey
- 2 cups water
2 to 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 tablespoons MAGGI Seasoning Sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
2 ounces Chinese seaweed
4 teaspoons vegetable oil - divided use
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts
- Combine water, cooking
soy sauce, seasoning sauce and sesame oil in medium bowl.
- Soak mushrooms, fungus
and bean curd sheet in warm water in large bowl until rehydrated.
Soak seaweed in separate bowl. Drain. Remove mushroom stems;
cut mushrooms in half or quarters. Coarsely chop fungus. Cut
bean curd sheet into 1-inch pieces.
- Heat 2 teaspoons vegetable
oil in wok or large skillet over high heat. Add gluten; cook,
stirring occasionally, for 5 minutes or until browned. Remove
from wok.
- Heat remaining 2 teaspoons
vegetable oil in wok over high heat. Add cabbage, mushrooms,
fungus, soaked bean curd, seaweed and preserved bean curd cubes;
cook, stirring occasionally, for 5 minutes or until cabbage is
tender. Add fried gluten, fried tofu, green onions, peanuts and
soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring
occasionally, for 10 minutes.
Makes 8 servings.
Estimated Times
Preparation Time: 30 mins
Cooking Time: 25 mins
Nutritional Information
Per Serving: Calories: 320 Calories from Fat: 180 Total Fat:
20 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 630 mg Carbohydrates:
26 g Dietary Fiber: 11 g Sugars: 6 g Protein: 17 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
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