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VEGETABLE AND ROASTED NUTS CHOP SUEY - RECIPES

RECIPES

Vegetarian dishes

VEGETABLE AND ROASTED NUTS CHOP SUEY

VEGETABLE AND ROASTED NUTS CHOP SUEY

Ingredients

INGREDIENTS

  • ½ cup (125 ml) water
  • 2 tablespoons (30 ml) dehydrated and MSG-free (vegetable or chicken broth) or soya cubes or miso
  • 2 diced onions
  • 2 cups (500 ml) diced or bias-cut celery
  • 2 cups (500 ml) chopped broccoli
  • 1 cup (250 ml) chopped mushrooms
  • 1 green or red pepper sliced
  • Other vegetables of your choice: carrots cut into thin strips, peas (optional) 
  • 1 to 2 finely chopped garlic cloves
  • 2 to 3 cups (500 to 750 ml) cut chinese cabbage
  • 1 lb (454 g) bean sprouts
  • 1 tablespoon (15 ml) cornstarch or arrowroot flour diluted with: 3 tablespoons (45 ml) tamari or Bragg sauce
  • ½ to ¾ cup (125 to 180 ml) roasted almonds or a mix of roasted cashews and almonds.

Preparation

  1. Preheat the oven to 375 to 400 degrees F for roasting the nuts. When the oven is warm, place the almonds (or mix of cashews and almonds) on a baking sheet in the oven for 4 to 5 minutes. Set aside. 
  2. Place the water, broth and vegetables in a large pot (leave out the chinese cabbage and bean sprouts). Bring contents to a boil then cover and let simmer for 5 minutes.
  3. Add the chinese cabbage and the bean sprouts. Cover and let simmer for 5 minutes.
  4. Add the cornstarch or arrowroot flour (diluted in the tamari or Bragg sauce). 
  5. Mix thoroughly, cover and complete cooking process.
  6. Right before serving, top the dish with the roasted nuts. 

Options: Substitute the roasted nuts with legumes (chickpeas, beans, lentils), tofu cubes, shrimps or cooked chicken.

PS: For a healthier dish, use organic ingrediets.

Lise Guénette, ND.A.
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