Chop Suey

Chop suey, despite its Chinese name, is actually an American recipe, normally made with a mix of meat, vegetables, and bean sprouts. This vegan version uses tofu, bok choy, and spinach, to great effect.

Yield 2 servings
Time 30 minutes
  • wok or large saucepan with lid
  • wooden spoon
  • small bowl
  • whisk
  • ½ package firm tofu, cubed
  • 2 stalks celery, chopped
  • 6-8 mushrooms, chopped
  • 1 T olive oil
  • 3 c bok choy, chopped
  • 2 T miso
  • 2 T water
  • 1 t fresh ginger, minced
  • 2 T liquid aminos seasoning, such as Braggs
  • 3 green onions, chopped
  • 2 c fresh spinach, chopped
  • salt
Directions Heat oil over medium-high heat, add tofu, celery, and mushrooms, and sauté until tofu begins to color, about 5 minutes. Dump the bok choy on top, cover, lower heat to medium, and cook for 10 minutes.

Whisk together miso, water, ginger, and liquid aminos, pour over bok choy, and stir. Dump onions, spinach, and salt on top, cover, and cook for 5 minutes.

Stir well and serve with rice or pasta.

Notes Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer – read my review.

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