This is one of my favorite main course Chinese dishes. The classic Chopsuey has a whole lot of vegetables with a white gravy served on a bed of plain steamed rice. Even as a kid, I thoroughly enjoyed this dish in spite of all the crunchy greens (bokchoy) and other vegetables. But, that’s exactly what I loved about it so much. A spoonful of the hot rice mixed with Chopsuey was truly heart warming. I loved it so much so, that I came up with my own method of preparing it. It is very simple and does not require too many ingredients. It can be whipped up in minutes. Serve it with rice or even noodles and you have a total winner!
Here is my version of the Vegetable Chopsuey.
- Frozen Vegetables – 1 Cup (Fresh vegetables are better. I used frozen carrots, peas and corn. Add any vegetable of your choice)
- 1 small onion sliced (Alterative : Spring onion)
- Garlic Powder – 2 Tsp
- A small piece of ginger, finely chopped
- Pepper – 1 Tsp
- Salt – to taste
- Soy Sauce – 1 Tsp
- Oil – 1 Tsp
- Vinegar – 1 Tsp
- Rice – 1 1/2 Cups
- Vegetable stock or water – 3 Cups
- Cornflour – 2 Tsp (Alternative : All purpose flour or wheat flour )
- Cook rice in your choice of method. (In a pot/ in a rice cooker/ Pressure Cooker. Proportion is usually 1 cup rice to 2 cups water) I prefer the pressure cooker, because, the cooking time is faster.
- Meanwhile, in a another pot, on a medium flame, add oil, sliced onions, chopped ginger and saute until the onions turn soft.
- Add the frozen vegetables and stir fry them for a couple of minutes.
- Season with garlic powder, salt, soy sauce, pepper and vinegar. Add vegetable stock or water and bring it to a boil.
- Make a cornflour slurry by mixing cornflour and a couple of tablespoons of water. Add this into the pot and stir until the white slurry turns transparent and the broth thickens slightly. Bring it to a boil and turn off the flame.
- Serve with warm rice and enjoy !