Mechelle
Nov 9, 20182 min
Updated: Nov 1, 2021
During the first phases of adulthood (moving out, working 2 full time jobs), I had my go-to snacks or meals that I would treat myself with while on a budget. One of these items was the Buddha Delight or Vegetable Chop Suey from Double Dragon Chinese Restaurant in Nassau, Bahamas. Each offered a selection of vegetables including broccoli, onions, bell pepper, carrots in a light and flavorful sauce, that was easy to eat and satisfying to the palette. This recipe inspired by these dishes, infuses garlic, ginger and soy sauce with a selection of alkaline based vegetables for a delightful and quick vegan/vegetarian entree or meal prep item.
Prep Time: 8 minutes
Cooking Time: 22 minutes
Total Time: 30 minutes
Ingredients
5 Button Mushrooms, chopped
2 medium Carrots, peeled
1 Head of Broccoli, chopped (stalk included)
½ medium Yellow Onion, chopped
3 Large Garlic Cloves, minced
1 tsp Pickled Ginger, minced
4 tbsp. Soy Sauce
Sea Salt
Ground Black Pepper
2 tbsp. Vegetable Oil
Prep
Chop all herbs and produce and place to the side. Preheat oil in a medium skillet (frying pan) for 5 minutes (or until oil swirls easily around on the surface).
Directions
Add broccoli to heated pan (spreading evenly on the surface) and let cook covered for 5 minutes. Follow this step with the carrots and lastly with the mushrooms, onions, ginger and garlic. Remove cover after the 5 minutes of the final step and add salt, black pepper and soy sauce. Let cook for 7 minutes uncovered. Add salt to taste. Served with white or fried rice
Servings 2
Tips
If you want less ‘bite’ in you vegetables (mainly broccoli), you can let cook for a longer period uncovered.
Fresh ginger can be used in place of pickled ginger.
Snow peas, green beans and bell peppers can also be added.
Bird or Red Pepper Flakes can be used to add heat.
For a zero waste approach, you can leave the carrots unpeeled and use the tops for planting or compost.
Fresh ginger can be used in place of pickled ginger.