Chop Suey

[Carmella]

We may not have been very adventurous food wise in my family's household, but the one 'exotic' dish my mom used to make regularly was Chop Suey. (Go figure!?!) When I first tried a raw version, I just couldn't believe how much it resembled its SAD counterpart. Here are a couple of Chop Suey versions I've made recently. Once you get the general idea, you'll soon be coming up with countless variations of your own.

Easy Chop Suey
By Carmella Soleil

Veggies:
Baby Bok Choi, sliced
Broccoli florets and chopped stems
Carrots, julienned
Celery, sliced diagonally
Green onions, sliced diagonally
Mung bean sprouts, washed and drained
Mushrooms, sliced
Red or yellow peppers, sliced or chopped
Snow peas, sliced diagonally
Zucchini, julienned or cubed

Marinade Variation I:
2 tablespoons olive oil
2 tablespoons tamari, Nama Shoyu or Braggs
1/2 lemon, juiced
1/2 orange, juiced
1 or 2 garlic cloves
1 ” chunk of ginger, grated
Dash of cayenne
1 tablespoon tahini

Marinade Variation II:
1/4 cup olive oil
2 tablespoons tamari, Nama Shoyu or Braggs
1/2 lemon, juiced
1/2 lime, juiced
1/2 orange, juiced
1 or 2 garlic cloves
1 ” chunk of ginger, grated
2-4 soft dates, to taste

Finely chop or julienne veggies of choice.

Blend marinade ingredients until smooth.

In a large bowl, toss veggies in marinade of choice. Cover and put in dehydrator for 2 hours at 105-110.

Alternatively, you can skip the last step, but leave the veggies to marinate for at least 3 hours on the counter for flavors to blend.

Serve topped with sesame seeds and/or cashew pieces.