Chinese
Vegetable Chop Suey
35
Mins
3-4
Serves
470
Kcal
- •300g Tiger Tiger Gold Chop Suey No.1 Noodles (uncooked weight)
- •200g firm tofu, cubed (or 200g mixed mushrooms for a meatier feel)
- •2 tablespoons vegetable oil
- •2 garlic cloves, finely minced
- •1 teaspoon fresh ginger, grated
- •1 small onion, sliced
- •1 medium carrot, julienned
- •1 stick celery, sliced on the diagonal
- •100g shiitake or button mushrooms, sliced
- •1 red bell pepper, julienned
- •½ small Chinese cabbage (or pak choi), roughly chopped
- •100g beansprouts
- •50g water chestnuts or bamboo shoots, sliced (optional)
- •2 spring onions, cut into 2-inch pieces
- •For the Sauce: 3 tablespoons Tiger Tiger Oyster Sauce (or vegetarian mushroom-based 'oyster' sauce if strictly veg), 2 tablespoons Tiger Tiger Light Soy Sauce, 1 tablespoon Shaoxing rice wine (or dry sherry), 1 teaspoon Tiger Tiger Blended Sesame Oil, 1 teaspoon sugar, 200ml vegetable stock, 1½ tablespoons cornflour mixed with 3 tablespoons cold water, ½ teaspoon white pepper
- •
Cook the Noodles: Boil the Tiger Tiger Gold Chop Suey No.1 Noodles in salted water until just tender (3-4 minutes). Drain, rinse under cold water, toss with oil, and set aside.
- •
Mix the Sauce: Whisk together the oyster sauce, Tiger Tiger Light Soy Sauce, Shaoxing wine, Tiger Tiger Blended Sesame Oil, sugar, vegetable stock, and white pepper.
- •
Crisp the Tofu: Heat 1 tablespoon of oil in a wok over medium-high heat. Pan-fry the tofu cubes for 5-6 minutes, turning occasionally, until golden on all sides. Remove and set aside.
- •
Stir-Fry the Aromatics: Add the remaining oil to the wok. Add garlic, ginger, and onion. Stir-fry for 30 seconds until fragrant.
- •
Add the Hard Vegetables: Toss in the carrot, celery, mushrooms, and bell pepper. Stir-fry over high heat for 2-3 minutes until tender-crisp.
- •
Add the Soft Vegetables: Add the Chinese cabbage, beansprouts, and water chestnuts (if using). Stir-fry for another 1-2 minutes.
- •
Build the Sauce: Return the crispy tofu to the wok. Pour in the sauce mixture and bring to a gentle boil. Stir in the cornflour slurry and cook for 1-2 minutes until thickened and glossy.
- •
Combine & Serve: Add the cooked noodles and spring onions. Toss everything together for 1 minute until well coated. Serve immediately.