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This dish takes less than an hour to prepare
and is bursting with Asian flavors and vegetables.
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
- 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.
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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