Uploaded December 2019 | Updated September 2026, 4 hours ago
Mushroom chop suey
This recipe is a request from one of you guys; mushroom chop suey. Although it’s not a dish I have on my menu; I sometimes have customer order it. For this recipe I used mushrooms as my main ingredients instead of meat or seafood and pair them with my normal chop suey ingredients. This dish looks absolutely amazing when cooked, and it taste pretty delicious too. Below is my recipe for you guys to try at home.
10 small/medium size mushrooms
Handful of fresh bean sprouts
30g sliced carrots
30g water chestnuts
20g garden peas
30g slice onion
1 spring onion or a small handful of slice leeks
Condiments
1 teaspoon dark soy sauce
Dash cooking wine
120ml water
Quarter teaspoon salt
Quarter teaspoon MSG
Half teaspoon oyster sauce
Dash white pepper powder
Dash sesame oil
Potato starch
Method:
Heat some oil till very hot then deep fry the mushrooms for 1 minute, drain and set aside.
Boiled the carrots, peas and water chestnuts for 1 minute; drain and set aside.
Heat wok and add some vegetable cooking oil; add the onion and allow it to sizzle for a couple of seconds before adding the rest of the ingredients. Add the dark soy sauce and stir fry for a bit before adding a dash of cooking wine.
Stir fry for a bit more and add the water, add salt and MSG.
Place the bean sprouts over the top of the ingredients and give it a flip.
Add oyster sauce, white pepper powder, sesame oil and leeks on top.
Stir fry for a bit and thicken the sauce with some potato starch to finish off.
Tips;
*Deep fry mushrooms for 30 seconds in oil hot.
*Blanch the peas, water chestnuts and carrots for 1 minute
#mushroomchopsuey #plantbasestirfry #vegetarianstirfry #takeawaymushroomchopsuey
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
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Mushroom chop suey
This recipe is a request from one of you guys; mushroom chop suey. Although it’s not a dish I have on my menu; I sometimes have customer order it. For this recipe I used mushrooms as my main ingredients instead of meat or seafood and pair them with my normal chop suey ingredients. This dish looks absolutely amazing when cooked, and it taste pretty delicious too. Below is my recipe for you guys to try at home.
10 small/medium size mushrooms
Handful of fresh bean sprouts
30g sliced carrots
30g water chestnuts
20g garden peas
30g slice onion
1 spring onion or a small handful of slice leeks
Condiments
1 teaspoon dark soy sauce
Dash cooking wine
120ml water
Quarter teaspoon salt
Quarter teaspoon MSG
Half teaspoon oyster sauce
Dash white pepper powder
Dash sesame oil
Potato starch
Method:
Heat some oil till very hot then deep fry the mushrooms for 1 minute, drain and set aside.
Boiled the carrots, peas and water chestnuts for 1 minute; drain and set aside.
Heat wok and add some vegetable cooking oil; add the onion and allow it to sizzle for a couple of seconds before adding the rest of the ingredients. Add the dark soy sauce and stir fry for a bit before adding a dash of cooking wine.
Stir fry for a bit more and add the water, add salt and MSG.
Place the bean sprouts over the top of the ingredients and give it a flip.
Add oyster sauce, white pepper powder, sesame oil and leeks on top.
Stir fry for a bit and thicken the sauce with some potato starch to finish off.
Tips;
*Deep fry mushrooms for 30 seconds in oil hot.
*Blanch the peas, water chestnuts and carrots for 1 minute
#mushroomchopsuey #plantbasestirfry #vegetarianstirfry #takeawaymushroomchopsuey
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
#stirfryrecipe #authenticstirfryrecipe #stirfry
