Vegetarian Chop-SueyUser Submitted Recipe
For Mother's Day Recipe Contest
1/2 a medium yellow onion, julienned
1/2 carrot, cut into thin disks
20 Vegetarian Protein Sticks, soaked in hot tap water for 10-15 minutes, drain and gently squeeze out excess water
1 pound of baby Bok Choy
1 pound of King Trumpet Mushroom, julienned
1 can (14.5 ounce) vegetarian chop-suey
a pinch of white ground pepper
a dash of toasted sesame oil
In a wok or heavy-duty sauté pan with medium-high heat, add 2 teaspoons of vegetable oil or olive oil. Sauté the onion, carrot and baby bok choy together until crisp tender, season with a little bit of salt if desired. Remove to a large serving dish.
In the same wok, add another 2 teaspoons of oil and sauté the King trumpet mushrooms until tender, 4-6 minutes depending on the size of your strips. Season with a little bit of salt, a pinch of white ground pepper and a dash of sesame oil. Taste one strip to check on seasoning and doneness. Remember, don’t add too much salt as the canned chop-suey is well seasoned. Remove to the same large serving dish with the bok choy mixture.
Next, pour the entire can of vegetarian chop-suey in the wok with the softened vegetarian protein sticks, cook until sauce is boiling. Return the mushrooms and bok choy mixture back to the wok. Stir occasionally and cook until heated through. Check seasoning, add a pinch of pepper and a dash of sesame oil if needed. Serve with a bowl of rice or noodle and enjoy.