Vegetable Chop Suey ingredients serves 4 2 large carrots, peeled 1 medium leek, trimmed 2 medium onions 225 g (8 oz) can

bamboo shoots 2.5 cm (1 in) piece root ginger, peeled 100 g (4 oz) button mushrooms 175 g (6 oz) beansprouts 600 ml (1 pt) boiling water 30 ml (2 tbsp) oil for frying 5 g (1 tsp) cornflour 150 ml (1/4 pt) vegetable stock 45 ml (3 tbsp) tomato ketchup 7.5 - 15 ml (1/2 - 1 tbsp) soy sauce, to taste salt to taste 6 spring onions, trimmed and sliced method 1. First prepare all the vegetables for cooking. Either grate or shred the carrots. Set aside. Halve the leek, rinse well and slice. Halve and slice the onions. Set aside. Drain the bamboo shoots and slice in the same way. Set aside. Grate the ginger. Quarter the mushrooms. Put the beansprouts in a colander and pour the boiling water over them. Drain thoroughly. 2. Heat the oil in a wok or large, deep, frying pan. Add the ginger, carrots and onions. 3. Stir-fry for 2 minutes then stir in the leeks, bamboo shoots and mushrooms. Stir-fry over high heat for 2 minutes, then stir in the beansprouts, and fry for 1 minute. 4. Mix the cornflour with the stock, ketchup and soy sauce. 5. Stir into the vegetables and bring to the boil, stirring constantly. 6. When the mixture has thickened taste for seasoning, adding more soy sauce, ketchup or salt if necessary. 7. Transfer the chop suey to a warmed serving dish and sprinkle with the spring onions. Variation For a non-vegetarian chop suey, add 100 - 225 g (4 - 8 oz) shelled shrimps or diced cooked chicken to the chop suey with the bamboo shoots or mushrooms.

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