Want to nom healthier and incorporate more vegetables in your weekly menu but have no idea how to cook vegetables? That was my dilemma a couple of months ago. Back then, I would buy a pack of preservatives-laden chop suey mix and considered it a quick fix. The end result wasn’t even all that good and obviously not very healthy. I’m not claiming to be an expert now, but I finally figured out how to make tasty chop suey from scratch (mostly) and thought to share it with those of you who are currently in the same boat as I was.
The first thing you need to do is to chop up those veggies into manageable pieces. When I say manageable, I mean you have to decide how big of the cabbage are you willing to stick in your mouth in one go and cut it to that size. Do the same for the all the other veggies and cut them accordingly. When you’re done, make sure to wash them veggies thoroughly (specially those carrots, those things come from the ground, trust me, you don’t want to be mixing soil bits into your chop suey). You can group the veggies in the order that they’d cook to reduce your washables (don’t you just hate washing dishes?). In general, your aromatics go first, so you can mix the onion and garlic. The carrots, young corn, and bell peppers go together next. Save the cabbage for last.
When I start cooking and the garlic is starting to stick to the pan, I don’t have the time to read through a whole paragraph to look for the next thing to do. So I listed the steps instead for easier reading-
|Chop Suey in 8 Easy Steps:|
This may not be the perfect recipe, but it’s easy to follow, quick to make, and it results in a tasty and healthy vegetable dish. Don’t be a noob no more and make some chop suey from scratch using these easy steps.