Vegan chop suey

with red pepper, scallions, zucchini and carrot

A traditional Chinese stir fry enriched by tofu, bean sprouts, cashew nuts, sesame seeds and brown rice, finished with a teriyaki sauce.

Vegan

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, soya, gluten, sesame

Ingredients

Red pepper

Scallion

Carrot

Zucchini

Bean sprouts

Cashew nuts

Tofu

Brown basmati rice

Toasted sesame seeds

Teriyaki sauce

Ginger

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2230
533
13
2
87
11
7
19
0
758

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the brown rice and cook it in a pot with plenty of boiling water for approx. 20 minutes. Drain the water and let it cool down.

Wash the vegetables. Cut the red pepper, carrot and zucchini into thin strips. Cut the scallion into thin slices. Finely chop the garlic and ginger. Cut the tofu into cubes of 1cm.

Heat 1 teaspoon of olive oil in a frying pan and sauté the pepper, carrot and zucchini separate from each other for no more than 1 minute and set them aside. Season to taste, but keep in mind that we later add the teriyaki sauce which is quite salty. Sauté the tofu until golden brown on each side.

Reheat the frying pan with 1 tablespoon of olive oil and sauté the ginger, garlic and scallion for no more than 1 minute. Add the rest of the vegetables, the tofu, bean sprouts and the teriyaki sauce. Let it cook for 1 minute.