recipes

No Meat Chop Suey (Filipino-style Stir Fry Vegetables)

Typically, Filipino Chop Suey is composed of meat and vegetables, but today I’m cooking No Meat Chop Suey that includes only vegetables and no meat, obviously. This recipe is good for vegetarians and vegans, or for those people who sometimes get sick of eating meat (just like me in some days).

What is Stir Fry? It is basically a mixture of colorful vegetables cooked in a sweet and savory thick sauce. It is very easy to make, requires simple ingredients and less than 30 minutes to cook.

It is either you have a busy day and have no energy to make fancy dinner or you only have a few ingredients left in your fridge, and that is why you are here. To be honest, I made this recipe because those are the only ingredients that were left in the fridge. No meat. And so I said, why not make stir fry? That’s the easiest dinner I can make with just a few ingredients. So let’s begin.

How to Make No Meat Chop Suey (Filipino-style Stir Fry Vegetables)?

First, let us heat cooking oil in a wok or pan over medium-high heat. Then saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant. Add carrots, cauliflower and broccoli. Stir for 2 minutes. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes. Then let us make the slurry. In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/2 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes. Transfer to a serving plate and serve.

You may also like my other vegetable recipes:

1 Kalabasa, Carrots and Malunggay Ukoy (Okoy)

2 Vegetable Curry

3 Laing (Dried Taro Leaves with Coconut)

4 Avocado Tuna Salad

5 Ginataang Pork with Kalabasa and Green Beans


No Meat Chop Suey (Filipino-style Stir Fry Vegetables) Recipe

INGREDIENTS:

3 tablespoons cooking oil

4-5 cloves garlic, minced

1 large yellow onion, sliced

1 medium carrot, sliced crosswise into thin pieces

1 1/2 cup cauliflower florets

1 1/2 cup broccoli florets

1 1/2 cup cabbage, chopped

12-15 pieces snow peas

1/2 cup red bell pepper, sliced into squares

2 stalks celery, chopped

1/4 teaspoon ground black pepper

2 tablespoons cup soy sauce

1 tablespoon oyster sauce

1/4 – 1/2 cup water

FOR THE SLURRY:

1 tablespoon cornstarch

1/4 cup water

INSTRUCTIONS:

  1. Heat cooking oil in a wok or pan over medium-high heat.
  2. Saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant.
  3. Add carrots, cauliflower and broccoli. Stir for 2 minutes.
  4. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes.
  5. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes.
  6. MAKE SLURRY: In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/4 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes.
  7. Transfer to a serving plate and serve.

Serve and enjoy this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) with family and friends!

NOTES:

  • Use fresh vegetables only. Do not forget to wash the vegetables properly before chopping and cooking.
  • You can add meat to this dish if you like, it is really up to you.
  • You can add more vegetables that you prefer, I suggest baby corn or beans.
  • Do not overcook the vegetables.
  • It is best eaten with steamed white rice, fried noodles or on its own.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

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If you tried and loved this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Kalabasa, Carrots and Malunggay Ukoy (Okoy)

Kalabasa, Carrots and Malunggay Ukoy (Okoy) is simply a vegetable fritter – Squash, Carrots and Horseradish leaves combined. It’s a healthy, crunchy dish very timely for Holy Week or any time of the year.

Perfect for those who are abstaining from meat or simply just loves vegetarian dishes. Who could have thought, grated vegetables could be this yummy, especially when dip with vinegar, onion and chilli sauce.


Kalabasa, Carrots and Malunggay Ukoy (Okoy) Recipe

INGREDIENTS:

1 cup squash (kalabasa), grated

1 cup carrots, grated

1 cup malunggay (you can also use, baby spinach or baby kale)

3 cloves garlic, minced

1 medium onion, minced

1 cup all-purpose flour

1 cup cornstarch (cornflour)

1 egg

1/2 cold water

salt and pepper to taste

seasoning, optional vegetable oil for frying  

How to Make Kalabasa, Carrots and Malunggay Ukoy (Okoy)?

INSTRUCTIONS:

1. In a large bowl, add grated kalabasa, carrots and malungggay.  

2. Add minced garlic and onion.  

3. Add flour and cornstarch. Mix until well combined.  

4. In a separate bowl, add egg, ½ cup cold water, salt and pepper. If you’re using seasoning, this is the time you can add it.  

5. Heat the oil in a frying pan over medium to high heat. Fry the ukoy until it’s brown and crispy.  

Serve and enjoy Kalabasa, Carrots and Malunggay Ukoy (Okoy) with your family and friends!

Did you make this Kalabasa, Carrots and Malunggay Ukoy (Okoy)? Please leave us a comment below.


recipes

Vegetable Curry

Vegetable Curry is an Indian dish that is mainly composed of potatoes, chickpeas or lentils, and most especially spices. It is healthy, easy, delicious and so flavourful that even a non-vegetable eater in your family would love to have it again.

Believe me, when I say, a person who doesn’t love to eat vegetables would love to eat this dish again because my husband did. This holy week, my family is in a strict “NO MEAT WEEK”. So starting today, we will be just eating vegetables. We’ll be having fish on Black Saturday though, but for 5 whole days, nobody in my family is allowed to eat meat. We’re abstaining from meat for penance. They all agreed to this policy, a good reminder and awareness of Holy Week, and also a good way to detox for health purposes.

Vegetable Curry Recipe

INGREDIENTS:

4 cups water

2 lb. potato (905g), cut into 1-inch cubes

2 tablespoons salt, for water

1 tablespoon vegetable oil

1 medium onion, diced

4 cloves garlic, minced

2 cm pieces ginger, minced

2 teaspoons cumin

1 teaspoon cayenne pepper

4 teaspoons curry powder

1 teaspoon salt

1 teaspoon black pepper

14 oz diced tomato (395g),

1 can 15 oz chickpeas (425g),

1 can, drained 15 oz peas (425g),

1 can, drained or frozen peas

14 oz coconut milk (395g), 1 can

How to Make Vegetable Curry?

INSTRUCTIONS:

1. In a large pot, bring to a boil the potatoes with well-salted water. Reduce to heat to simmer, cover and cook for about 12 minutes or until the potatoes are fork-tender. Once cooked, drain the potatoes and set them aside.

2. Return the pot to the stove and add 1 tablespoon of vegetable oil. Saute onion, garlic and ginger over medium heat until the onion is translucent, about 3-5 minutes.

3. Add the spices: cumin, cayenne, curry powder, salt and pepper. After stirring, add the tomatoes, chickpeas, and peas.

4. Pour in the coconut milk then increase the heat to medium-high. Bring to as simmer before adding the potatoes back to the pot. Reduce the heat to low and cook everything together for another 3-5 minutes, making sure that all the ingredients are nicely combined.

Serve and enjoy Vegetable Curry to your family and friends!

Did you make this Vegetable Curry? Please leave us a comment below.


recipes

Laing (Dried Taro Leaves with Coconut)

Here is another great Filipino dish called “Laing” that is composed of dried Taro leaves and coconut milk. It is originally from the province of Bicol. I’m hoping that this dish will get an international credit in the future.

Laing is a popular dish in the Philippines mainly served during lunch or dinner with steamed white rice. It was first introduced in the Bicol Province where my Mom was born. I miss my Mom’s version of Laing. She actually cooks it the way my grandmother did, but I found an easy way and that’s what I’m going to share with you today.

I remember how we bought fresh taro leaves in the wet market and cut those leaves by hand. First, take the leaves out of the spines and cut them into smaller pieces. Some take the leaves out to dry as in “desert dry” otherwise it may cause your tongue and throat to itch. Is laing best cooked with fresh or dried taro leaves? The answer is yes, laing is best cooked with dried taro leaves.   Here in New Zealand, I buy dried taro leaves in a pack, which is already cut into small pieces (no stalks included). I do remember eating laing with stalks on. Some people don’t include them in their cooking just like my Mom, but others have stalks in their dish which is also good.


Laing (Dried Taro Leaves with Coconut) Recipe

INGREDIENTS:

1 pack (3.5 ounces) or 100 grams dried taro leaves

6 cups or 3 cans coconut milk

2 cups or 1 can coconut cream

1/2 cup shrimp paste (bagoong)

1/2 pound or 1 kilogram pork shoulder thinly sliced

5 to 7 pieces red chillies

1 medium yellow onion sliced

1/2 cup sliced ginger

8 cloves garlic crushed  

How to Make Laing (Dried Taro Leaves with Coconut Milk)

INSTRUCTIONS:

1. In a cooking pot, combine 6 cups or 3 cans of coconut milk, ½ lb pork, ½ cup shrimp paste, ½ cup sliced ginger, 1 medium yellow onion, and 8 cloves crushed garlic in a cooking pot. Heat the pot and let boil.

2. Once it starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Stir once in a while to prevent the ingredients from sticking and burning on the bottom of the cooking pot.

3. Add the dried taro leaves on top. Low the heat. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. Gently push the leaves down so that it can absorb more coconut milk.

4. Once the leaves absorb the coconut milk, gently stir the leaves and then continue to cook for another 10 minutes.

5. Pour the coconut cream into the cooking pot. Add the red chillies and stir. Cook for 10 to 12 minutes until it boils.

6. Transfer to a serving dish together with steamed white rice.

Share and enjoy this Laing (Dried Taro with Coconut Milk) with family and friends!

10 Top Benefits of Taro Leaves:  

1. Acts as an antioxidant to prevent cancer.

2. Boosts the immune system.

3. Keeps your eyes healthy.

4. Reduces your cholesterol level.

5. Aids in weight loss.

6. Controls blood pressure.

7. Helps the development of the fetal brain and nervous system.

8. Helps prevent anaemia.

9. Reduces wrinkly skin.

10. Increases sperm production.     

Did you make this Laing (Dried Taro Leaves with Coconut Milk)? Please leave us a comment below.


recipes

Lumpiang Togue (Sumpia or Vegetable Spring Rolls) Recipe

INGREDIENTS:

1 lb mung bean sprouts or togue
1 medium-sized carrot, julienned
1 medium sweet potato (kamote or kumara), julienned
1 teaspoon garlic, minced
1 tablespoon onion, minced
2 tablespoons fish sauce
¾ cup dried shrimps
1 cup fried tofu, diced
⅛ teaspoon ground black pepper
Spring roll wrapper
3 to 4 cups cooking oil for frying

INSTRUCTIONS:

1. Heat a wok or a frying pan and put in 2 tablespoons of cooking oil.

2. When the oil is hot, sauté the garlic and onions.

3. Add the dried shrimps and cook for about a minute.

4. Put in the fried tofu and add in the fish sauce and ground black pepper. Stir.

5. Add the carrot and sweet potato. Cook for 2 to 3 minutes.

6. Put in the mung bean sprouts and cook for 2 minutes. Don’t overcook the mung beans.

7. Remove from the pan, drain and let cool.

8. Wrap the cooked vegetable in spring roll wrapper (lumpia wrapper).

9. Heat up a frying pan or deep fryer and pour the remaining oil.

10. When the oil is hot enough, deep fry the wrapped lumpia (spring rolls) until it turns golden brown.

11. Remove from the frying pan or deep fryer and place in a container lined with paper towel to absorb excess oils.

12. Plate up and serve with vinegar and onion (with chili if you desired).

13. Share and enjoy with family and friends!

recipes

Fresh Lumpia

Ingredients:

Filling:
1/4 kg pork shoulder, cubed
1/2 kg shrimp, shelled
2 squares tofu (tokwa), cubed
1/2 cabbage (medium size), shredded
1 cup string beans, sliced diagonally
1 carrot, cut into thin strips
1 sweet potato or kumara (medium size), cut into thin strips
lettuce leaves for garnishing
2 tbsp fish sauce
1 onion, sliced
oil for sauteing
2 garlic, crushed
peanuts, finely crushed for garnishing
1/2 cup water, for simmering or more if needed

Lumpia Wrapper:
1 egg, lightly beaten
1/2 cup water
1/4 cup cornstarch
salt
oil to grease the pan

Sauce:
2 cups water
1/2 – 1 cup brown sugar
1 tbsp soy sauce
2 tbsp garlic, minced
2 tbsp cornstarch, diluted in 4 tbsp water

Procedure:

Filling:
1. Saute garlic and onions in a pan.
2. Add the pork until it turns brown then add water to simmer. Add the shrimps and sweet potatoes, cook for 5 minutes or until sweet potatoes are soft.
3. Add in tofu, cook for a few minutes. Put in carrots and string beans.
4. Put in cabbage and let cook for 5 minutes.
5. Add the fish sauce and mix. Set aside and cool it down while preparing the lumpia wrapper and the sauce.

Cuisinart Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Helper Handle

Wrapper:
1. In a mixing bowl, crack the eggs and beat. Add the milk while beating.
2. Put salt and flour, mix thoroughly. Add oil then mix well.
3. Grease a non-stick frying pan and place in a medium heat oven.
4. Pour in the wrapper mixture and tilt the pan to distribute it evenly.
5. When the mixture is dry on top (2 minutes), that means it’s cooked.
6. Using a spatula, get the wrapper and place it on a flat plate. Set aside.

Sauce:
1. In a saucepan, bring water to broil.
2. Add brown sugar, salt and soy sauce then mix well.
3. Dilute the cornstarch in water then pour in the pan to thicken the sauce.

How to wrap the Lumpia?

1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

Pour the sauce over Fresh Lumpia and garnish with crushed peanuts.

Share and enjoy with family and friends!!!
Source: Pinoy Recipe
            Panlasang Pinoy

recipes

Ampalaya Con Carne (Beef with Bitter Gourd)


Who loves bitter gourd anyway?

There are only a few number of people who eats bitter gourd, because of it’s bitterness. Even the natives of Asia and Africa, not all of them eats this bitter vegetable. But do you know that bitter gourd has an excellent medicinal virtues. Yes, bitter gourd or sometimes called bitter melon, is antidotal, antipyretic tonic, appetizing, stomachic, laxative, and more.

It is recommended for people who have diabetes because in the recent research, bitter gourd contains hypoglycaemic or insulin-like principle (plant-insulin), which has been found highly beneficial in lowering the blood and urine sugar levels.

In the Philippines, we eat bitter gourd in a variety of ways. This one is one of the best bitter gourd recipe. The beef neutralizes the bitter taste of this vegetable.

My hubby likes bitter gourd, so since it was still in season, I thought of cooking it and sharing it here on my blog. I hope you try this, it’s really healthy.

Ingredients:
1/2 lb beef sirloin, sliced into thin strips
1 large bitter gourd (ampalaya); cleaned and sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1 medium-sized onion, thinly sliced lengthwise
1 small thumb ginger, julienned
6 cloves garlic, minced
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water or more if necessary
5 tablespoons cooking oil

Procedure:
1. Combine beef, soy sauce, salt, ground black pepper, cornstarch, and sesame oil. Mix all the ingredients until evenly distributed and marinade for at least 1 hour.
2. Heat a frying pan or wok and pour-in 3 tablespoons of cooking oil.
3. When the oil is hot enough, pan fry the marinated beef in medium heat until the outer part turns medium to dark brown (about 3 to 5 minutes per side).
4. Add water and simmer until the beef is tender.
5. Heat a separate pan or cooking pot then pour in the remaining 2 tablespoons of cooking oil.
6. When the oil is hot enough, sauté the garlic, onion, and ginger.
7. Add the sliced bitter gourd and stir fry for 5 minutes.
8. Turn off the heat and transfer to the pan with the tender beef. Stir and cook for 2 to 3 minutes more.
9. Transfer to a serving plate then serve.

Share and enjoy with family and friends!!!
Source: Panlasang Pinoy

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recipes

Italian Vegetable Spaghetti

Ingredients:
3 medium eggplant, diced
1 lb. very ripe tomatoes
2 tbsp. tomato paste
3 tbsp. olive oil
3 garlic clove, chopped
250 g. spaghetti or spaghettini
3-4 tbsp. grated cheese, plus extra to serve
salt and pepper
vegetable oil for frying

Procedure:
1. Cook the spaghetti or spaghettini according to the packet instructions.
2. Heat the olive oil in a skillet, add garlic, cooked for 2-3 minutes until golden. Then add the tomatoes. Cook for about 15 minutes, until the tomatoes start to disintegrate.
3. Add the eggplant to the tomato sauce. Add the cheese and cook until it melts.
4. Place the drained pasta into a serving dish, pour in the sauce and top with cheese. You can garnish it with fresh basil, if you want.

Share and Enjoy with family and friends!!!
Modified version!
Source: Yum Sugar

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recipes

Creamy Vegetable Bake

I used to eat this food when I was at the hospital to give birth to my second daughter. I love this food, it’s creamy and yet healthy. It’s one way of making vegetables look enticing for kids and taste yummylicious too!

It is a very light meal for a night without meat, or you can add smoked fish for extra protein and flavor.

Ingredients:
500 g potatoes, cooked and diced
4 hard-boiled eggs, peeled and quartered
3 cups frozen vegetable mix (or you can add whatever fresh vegetables you like)
400 g can creamy herb and garlic pasta sauce

Procedure:
1. Preheat oven to 180C.
2. Place potatoes, eggs and frozen vegetables in a lasagne dish.
3. Pour over the pasta sauce and mix gently. Sprinkle with cheese.
4. Bake for 30 minutes or until heated through.
5. Serve as a light meal or leave out egg as a side dish.
Share and enjoy eating with family and friends!!!

Source: Food in a Minute

recipes

Eggplant Parmigiana

Eggplant Parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too. Eggplant Parmesan is a casserole dish made by slicing eggplant thinly and frying it in olive oil. Some cooks dip the eggplant slices in batter or egg before frying, some just fry it, and many flour it first and fry it, while others more concerned with making the dish light, will bake or grill the eggplant slices. The eggplant is layered successively in a baking casserole with tomato sauce, mozzarella cheese, parmigiano cheese, basil, and hard-boiled egg slices. 


Ingredients:

1 large eggplant, trimmed
1 egg, lightly beaten
1/2 cup polenta
1 tbsp olive oil
1 1/2 cup tomato pasta sauce
1 garlic clove, crushed
2 fresh basil leaves, shredded
1/4 cup tasty cheese 

Procedure:
1. Preheat oven to 200C or 180C fan forced. Lightly spray a 1L capacity shallow ovenproof baking dish with oil.
2. Cut eggplant crossways into 1cm thick rounds.
3. Break egg into a shallow bowl.
4. Place polenta in a plate.
5. Dip eggplant in the egg and then toss to polenta to coat.
6. Heat oil in a large non stick frying pan over high heat.
7. Cook eggplant in batches, until golden in both sides. Drain on absorbent paper.
8. Combine pasta sauce, garlic and basil leaves in a jug. Season to taste with salt and freshly ground black pepper.
9. Spread half of the tomato mixture over base of the prepared dish.
10. Arrange eggplant sizes over tomato.
11. Drizzle eggplant with the remaining tomato mixture and sprinkle with cheese.
12. Cover with foil and bake for 15 minutes.
13. Uncover and bake for a further 10 minutes or until golden and tender.
14. Serve sprinkled with extra fresh basil leaves if desired.
 

Share it with family and friends!!!

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