Vegetable Chop Suey

Chop suey is a Chinese dish, but it is wildly believed to be invented in America to suit Westerners taste. Actually, it is a stir-fried dish consisting of meat (chicken, pork, or beef) and egg. The vegetable chop suey is for people who are vegans or Buddhist followers. The egg preparation that comes with chop suey is up to each cook to make with either scrambled or sunnyside up, and it will be served with rice. Chop suey is similar to the chow mein method, but rice accompanies the chop suey rather than egg noodles for chow mein. I like to prepare chop suey because it is quick and a very satisfying meal. The vegetables used for the chop suey dish are very much whatever vegetables that suit your taste.

Ingredients:
Sauce ingredients for chop suey:
1/2 cup chicken stock
1 tbs soy sauce
1 tbs oyster sauce
1 tsp granulated sugar
1 tsp dark soy sauce
1/2 tsp sesame oil
Pinch of white pepper
2 tsp cornstarch or arrow root
Vegetables for chop suey:
1 bag 16 oz. of mixed stir-fry vegetables (sold in Costco, Sam’s Club or Walmart)
1 cup sliced white onions
2 garlic cloves, chopped
1 tbs cooking wine such as Shaoxing
2 eggs
2 tbs oil
Serve with steamed rice

Directions:
In a small bowl, mix together all the sauce ingredients, and set aside.
Heat your wok over high heat until lightly smoking, and pour 2 tablespoons of vegetable oil around the perimeter. Stir in onions and chopped garlic.
Stir until fragrant and at vegetables (I use the frozen)
Stir-fry the vegetables for a good 30 seconds.
Give everything a good stir, and spread the Shaoxing wine around the perimeter of the wok to deglaze it.
Next, stir up your prepared chop suey sauce and add it to the wok. Use your wok spatula to give everything a quick stir.
When the sauce gets to a strong simmer or boil, add more cornstarch slurry mix if you like the sauce thicker (1 tsp cornstarch with 1 tsp water). Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!

Tip: the egg used here can be made sunnyside up and placed on top of the rice.
Bean sprouts are always good to add to this dish, and, if using, added at the end of cooking time.
You can blanch the frozen vegetables to cut down on the cooking time.