Wake up! Grab a brush a put a little makeup! I had to make this one, I had this song in mind when writing the title of this recipe. What a great song! Anyone else love System of a Down? I heard they are actually going to release a new album next year.
Last week I went to a thai restaurant with family members and they served me a delicious chop suey with red bell peppers, red cabbage, mung beans and other vegetables. I didn’t know what they were going to serve me, I just asked for a vegan meal and they were kind enough to make me something that was not on the menu. Let me tell you it was the best chop suey I ever had! Everything was perfectly cooked and seasoned.
I already had a vegetable chop suey recipe but I wanted to make a better one, inspired by the one I had at the restaurant. Here comes this portobello chop suey!
There are days when I want to eat a healthy, tasty and complete meal that will not only keep me full until dinner but also make me feel great. This is one of those meals.
These “bowls” (I know I used plates, but it works with bowls too!) are super filling, versatile and ready in 40 minutes, let’s say 30 if you are super fast!
You start by blanching the broccoli and red cabbage, it will help make them more tender and give them a bright color. Then cook the onions, carrots, red bell peppers and mung bean sprouts in a large skillet.
You can then add the broccoli, red cabbage and deglaze the skillet with a salty-sweet sauce made with soy sauce, maple syrup and sriracha. It’s that simple!
The mushrooms are sautéed with lemon juice and soy sauce until browned and tender. The soy sauce gives the mushrooms a umami flavor while the lemon juice adds just a hint of acidity. I also added a tiny amount of sesame oil for additional flavor. Sesame oil has a strong toasted flavor and an acquired taste so feel free to omit.
I served this chop suey with brown rice, but you can use quinoa, buckwheat, or even lentils.
Let me know in the comments if you try this recipe and tag @fullofplants on Instagram if you take a photo!
- 1 small head of broccoli, cut into florets
- 2 cups red cabbage, shredded (about 1/4 red cabbage)
- 1 tsp grated ginger
- 1 large onion, minced
- 1 medium carrot, cut into matchsticks
- 1/2 medium red bell pepper, sliced
- 4 cups mung bean sprouts
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 1/8 tsp sriracha
- 1 tsp cornstarch
- 4 portobello mushrooms, stems removed
- 1 tbsp lemon juice
- 2 tbsp soy sauce
- 2 tsp maple syrup
- 1/4 tsp sesame oil
- 3 cups cooked brown rice
- Purple shiso leaves
- Green pepper
- Bring a large pot of water to a boil. Add the broccoli floret and red cabbage and cook for 4 minutes. Drain and set aside.
- Heat one tablespoon of oil in a large skillet over medium heat and add the onions. Cook until translucent, about 4 minutes. Add the grated ginger, carrots, and red bell pepper. Cook, stirring regularly, until almost tender but still a little bit crunchy, about 7-8 minutes.
- Add the mung bean sprouts and continue cooking for another 3 minutes.
- In a small bowl, mix together the sauce ingredients and add it to the skillet. Cook for an additional minute, making sure all the vegetables are coated with the sauce.
- Serve over rice and garnish with the portobello mushrooms.
- Cur the portobello mushrooms into slices lengthwise. Heat a skillet over medium heat and add the mushrooms, you don’t need to add oil. Sautée for about 2 minutes, until tender. In the meantime, combine the lemon juice, soy sauce, maple syrup and sesame oil in a small bowl.
- Bring the heat to high and deglaze the skillet with the sauce. Continue to cook until the mushrooms are golden brown and start to caramelize.
- Serving Size: 1
- Calories: 348
- Sugar: 12.4g
- Fat: 3.2g
- Carbohydrates: 68.7g
- Fiber: 7.2g
- Protein: 18.8g