In the same wok (with the heat still turned off), add 3 tablespoons ketchup, 2 tablespoons soy sauce, the rice vinegar, maple syrup or sugar and chili flakes. Then turn off the heat, remove the vegetables from the pan and set aside. We are only partly cooking the vegetables at this stage as they will cook further later on in the sauce.Īdd the black beans and cook for another minute. Toss and continue to steam-fry for another 2 minutes. Next add the broccoli, onions (if using) followed by the jicama. Add a little water or vegetable broth as required to prevent the vegetables from sticking to the pan. Stir and saute for about 2 minutes, add a little water if required.Īdd in the carrots and cook while stirring occasionally for another 3 minutes. Allow to heat for 1 minute until ginger starts to sizzle. In a wok, on medium-high heat, add the minced ginger and garlic (if using). I cut mine into rectangular slices of about 5 mm or 1/4-inch thick and 2 inches in length.Ĭut the rest of the vegetables/fruit - carrots, bok choy, broccoli, snow peas, shiitake mushrooms and pineapple. Peel the jicama then cut into small pieces. While shiitake are simmering, prepare the other ingredients. Once soft, drain the liquid and set aside. You may cover the pan to keep them softer. In a saucepan, cover the shiitake with some water and simmer on medium temperature for about 10 minutes or until they are soft. Start by rehydrating the shiitake mushrooms. Watch the recipe video for the easy step by step process of how to make Vegetable Chop Suey with Jicama and Black Beans. Otherwise, reheating after everything has been mixed will result in the vegetables being overcooked, losing their taste and bright colour. Then, when mixing the sauce with the vegetables in the final stage of cooking, I am also reheating the meal. That is what I tend to do, for example, if I am having guests. But feel free to use a little oil when sauteing the vegetables if you wish.Ī little suggestion, if you are not serving this vegetable chop suey dish right away, I recommend you keep the sauce and the pre-sauteed vegetables separate until you are ready to serve. If you can’t find jicama, you can substitute them with water chestnuts or bamboo shoots (or both) in this recipe.Īs far as the protein in this dish goes, on another day, I would have opted for tempeh or tofu but the addition of black beans instead actually worked pretty well - a nice substitute if you are trying to avoid or reduce soy.Īlso I have kept this recipe completely oil-free as I think vegetable chop suey is so packed full of flavour that the oil is not even required. This was a good excuse for me to just munch on the other half, sliced and sprinkled with salt just like I love to eat them! In this recipe - Vegetable Chop Suey - a very common dish in Mauritius, because the jicamas that I got were fairly large, I am only use half. Woot! Without any second thoughts, I grabbed a few while my mind was already rushing with recipe ideas. I wasn’t sure I was going to find jicama in Montreal and I thought I’d probably have to make the trip to the Asian store but I found some in a Loblaws store close to my place. I had never before seen jicama here and quite coincidentally, one of our viewers on Youtube had recently requested a recipe with jicama. Last week, I happened to be pleasantly surprised to fall on some majestic looking jicamas! I really had to gasp with half excitement and half surprise. The kind that you think would mostly be available in certain areas only. Sure enough there are the common eatables out there that are basic staples everywhere but I am talking about the more local kind of foodstuffs. But sometimes what is more fascinating is when you come across a foodstuff that you grew up with and never thought you’d see on the other side of the globe. One of the many things I am grateful about for having lived in a few different countries is the exciting discovery of new food items - vegetables, fruits, grains, beans, legumes - characteristic to or available in the area.
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