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Indian Chinese Fusion ~ American Chop Suey (Vegetarian)

Print version of Indian Chinese Fusion ~ American Chop Suey (Vegetarian)
American Chop Suey – Vegetarian

I happen to be blessed with quite a few good chefs/cooks in my life, who are more than willing to share their culinary knowledge and tips. Most of the Indo Chinese dishes that make their way to this space are attributed to these kind souls. God bless them. Its no secret that I love Indian Chinese fusion cuisine. On many a special occasion its Indian Chinese fusion food for starters and Sweet Corn Chicken Soup is a must. :)

Nehal is extremely fond of American Chop Suey and I created magic at my stove, replicating the restaurant flavor. He loved it and am one happy mommy! Must mention that the fried egg you see in the picture above is not part of the Chop Suey recipe. Nehal loves egg with Chop Suey and I wanted him to feel like he was eating in a restaurant. :)

American Chop Suey Vegetarian Recipe

Prep & Cooking Time: 45 mts

Serves 4 persons

Cuisine: Indo-Chinese

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Ingredients:

2 onions, each cut into 8 pieces

1 carrot, cut into thick pieces

8-10 french beans, cut into 1″ pieces

1 cup cabbage, cut into big pieces

4-5 babycorns, cut diagonally into two to three pieces

2 green bell peppers, cut each into 8 pieces

1 tsp light soya sauce

1 1/2 tsps chilli sauce

3/4 tbsp vinegar

1 1/2 tbsps tomato sauce

1 tsp brown sugar

1 1/2 tbsps cornflour combined in 1 cup water

salt to taste

black pepper powder to season

2 tbsps sesame oil or peanut oil

For fried noodles:

3 cups par-boiled noodles, drained and dried on a kitchen towel, sprinkle a tbsp of cornflour and mix

oil for deep frying

1 To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
2 Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 mts.
3 Add the baby corn and capsicum and saute for 5 mts. Add parboiled vegetables and saute for another 3 mts.
4 Add soy sauce, vinegar, chilli sauce, tomato sauce, black pepper, sugar and salt and mix. Add 2 cups of water and bring to a boil. Reduce flame and cook for 3-4 mts. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
5 To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and place around 1 1/2 cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.
6 To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg). Topping with egg is purely optional. Serve warm.

Note:

Alternately, you can bake the noodles till crisp. Maggi or Top Ramen Noodles work best. Grease a baking tray, break the noodles and place on the tray. Bake at 200 C for 10-12 mts till crisp and brown. After 5 mts of baking, mix them well and bake further for 6-7 mts.

Indian Chinese Fusion ~ American Chop Suey (Vegetarian) Recipe

Prep time: 15 min
Cook time: 30 min
Yield: 4
Main Ingredients: noodles carrots beans cabbage beans

Its no secret that I love Indian Chinese fusion cuisine. On many a special occasion its Indian Chinese fusion food for starters and Sweet Corn Chicken Soup is a must. Nehal is extremely fond of American Chop Suey and I created magic at my stove, replicating the restaurant flavor. He loved it and am one happy mommy!

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By • Jun 29th, 2011 • Category: All Recipes, Indian Chinese Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • Michelle

    Looks so delicious.. am going to try this out for sure. Thank you for sharing this wonderful creation.. :))

  • Madhu

    Hi Sailu Garu,

    Can you please post Sweet Corn Chicken Soup recipe?

    Regards,
    Madhu

  • siri

    hello sailu,
    amazing recipe…thanx for sharing it with us…as u mentioned above,culd u pl also post the recipe for sweet corn soup(veg) as my son is very fond of tht soup…waiting for ur reply…

  • Gauthami

    hi sailu…i’m a very big fan of u nd ur recipes! i try them exactly wth ur specs nd they turn out to be a big hit :) tons of thnx to u!
    nd this chopsuey luks so yummy!!!

  • Nandita

    Looks very yummilicous Sailugaru…

  • sudha

    Hi Sailu garu…As usual a great recipe..will try and let you know..by the way could you suggest some baby girl names im due in one week…tired in searching online couldn’t find good names online..plz suggest..
    Thanks,
    SudhaBalaji.

  • tryingnewdishes

    Hi Sailu..

    Few weeks back came across your website just loved it… All your dishes are tasty and yummy. I have a toddler and I tried your oats wid moong daal and methi leaves. It was different from the usual oats which i used to prepare. All 3 of us loved it. Thanks..Can you plz post the recipe of Sweet corn soup? It will be a great help. In tomato coconut chutney, do we have to use raw or dried coconut powder? Thanks in advance.

    • http://sailusfood.com Sailu

      Glad you liked it. :) You have to use fresh grated coconut and not the dried coconut.

  • Swapna

    Hi sailu…Great recipe! Do you have the recipe for Chinese Chopsuey! If yes…do share! Thank you!

  • http://www.hemasfood.com Hemalata

    Hi Sailu Garu

    Gr8 dish… Looks delicious and mouthwatering. Thanks for sharing such a wonderful recipe.

  • swetha

    hi sailu garu,
    i like your website very much.. i have cooked a lot of recipes from your site, i want some information, if u know about it. pls tell me, i want A to Z Kavvadalu list for engagement.. pls can say the list if u know them…
    thank u, have a nice day…

  • http://www.sunshineandsmile.com kankana

    I used to order this dish all the time while in India.. I had totally forgotten about it. This looks so delicious :)

  • sara

    Hi Sailu garu
    when baking the noodles .. do we have to boil the noodles and then bake or no need for boiling?
    thanks for so many good dishes

    • http://sailusfood.com Sailu

      I used normal hakka noodles. Bring a liter of water to a rolling boil. Add salt to taste and 1/2 tbsp oil. Add a packet of noodles and reduce flame to medium and cook for about half the time specified in the packet. It has to be half cooked. Drain and wash in cold water. Drain completely. Spread over a layer of kitchen towels and allow to dry..about 20 mts or so. Remove the noodles and place over fresh kitchen towels. Sprinkle some cornflour and mix.

      Deep fry in batches over medium flame. You need to heat the oil to piping hot initially and reduce to
      medium and place the noodles. Deep fry to a golden brown shade. Remove onto absorbent paper.

  • Lakshmi

    Hi Sailu garu,

    I am a silent follower of your website. All your recipes are great and useful. I love indo chinese cuisine. I like to prepare them at home. I have a doubt, can you please tell me which kind of vinegar do you use. Thanks for your wonderful recipes.

    • http://sailusfood.com Sailu

      Your welcome, Lakshmi garu. Use white vinegar.

  • http://no madhu

    hi sailu, grt dish

  • huntdonald

    simple receipt, easy to get all the ingredient , look yummy
    i will try to make it someday,
    thanks for shared

  • sri harsha bharadwaj

    hii sailu ma’am speaking about flour,can we have any alternatives like mida,or does it have to be strictly corn
    by the way if u can remember me I am sri harsha left u a huge fan mail in gmail how r u ma’am