Sunday, May 28, 2017

Mushroom Chop Suey

I've been wanting to recreate a favorite from my school days and this is even better with the fresh bean sprouts!

Mushroom Chop Suey 

Serves 4
Brown or White Rice

2 tbsp oil
1 onion, minced
2 - 4 celery stalks, sliced
1 carrot, peeled and sliced
2 garlic cloves, minced

1 cup chopped Portobello mushrooms
1 cup chopped button mushrooms
4 cups fresh mung bean sprouts

2 tbsp water
2 tbsp soy sauce
1 tbsp rice wine
½ tsp sugar
2 tsp corn starch

Prepare rice separately.

Heat oil in a wok or frying pan over medium-high heat. Add the onion, celery, carrot and garlic cloves. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan. 

Add the mushrooms and bean sprouts, cover pan and lower heat. Cook over low, stirring every couple minutes, until the mushrooms and bean sprouts are tender, about 7 minutes.

In a separate bowl, mix together the remaining ingredients until the cornstarch is dissolved. Pour the sauce into the frying pan and stir it gently through the veggies. Cook for about 5 minutes or until the sauce is thickened.

Serve Mushroom Chop Suey over Rice.

Add the cooked rice to the Mushroom Chop Suey adding vegetable broth as needed. 

From Rosebud

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