American Chop Suey
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||3⁄4 Clove (3.75 gm), minced|
|Grated fresh ginger root||1⁄2 Teaspoon|
|Toasted sesame oil||1⁄4 Tablespoon|
|Diagonally cut carrots||1⁄8 Cup (2 tbs)|
|Diagonally cut celery||1⁄8 Cup (2 tbs)|
|Sliced white button mushrooms||1⁄4 Cup (4 tbs)|
|Sliced bell peppers||1⁄4 Cup (4 tbs)|
|Coarsely shredded red cabbage||1⁄4 Cup (4 tbs)|
|Diagonally cut zucchini||1⁄2 Cup (8 tbs)|
|Mung bean sprouts||1⁄4 Cup (4 tbs)|
|Sliced green beans||1⁄4 Cup (4 tbs)|
|Snow peas||1⁄4 Cup (4 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Sliced tomatoes||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄2 Tablespoon|
|Cooked brown rice||3⁄4 Cup (12 tbs)|
Cook the onion, garlic and ginger, stirring in the oil over medium-high heat.
Add the carrots and celery, and cook for 5 minutes stirring in between.
Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
Cook until the sauce is thickened and all the vegetables are tender-crisp.
Salt and pepper to taste.
Serve over rice.