American Chopsuey Veg Recipe By Sanjeev Kapoor Made Easy

American Chopsuey is a beloved Indo-Chinese dish that has won hearts across India and beyond with its vibrant flavors and quick preparation. This vegetarian version by the culinary maestro Sanjeev Kapoor beautifully marries crunchy vegetables, tangy sauces, and perfectly cooked pasta to create a dish that is both hearty and satisfying.

Whether you’re looking for a quick weeknight dinner or a delightful party treat, this American Chopsuey recipe offers a perfect blend of textures and tastes that will leave you craving for more.

In this post, we’ll walk you through the step-by-step process of making Sanjeev Kapoor’s American Chopsuey Veg recipe, including tips, variations, and serving suggestions. This dish is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome meal.

So, roll up your sleeves and get ready to impress your family and friends with this colorful, comforting Indo-Chinese delight!

Why You’ll Love This Recipe

This American Chopsuey recipe stands out because it’s incredibly versatile and easy to prepare. With a medley of fresh vegetables and tangy sauces, it’s packed with flavors that excite the palate.

The vegetarian twist means it’s perfect for plant-based eaters who want a taste of Indo-Chinese cuisine without compromising on nutrition.

The recipe is perfect for busy cooks — it comes together quickly without sacrificing taste. Plus, the use of pasta instead of traditional noodles adds a unique American touch, making it a fusion dish that’s fun and familiar.

Whether you want a light lunch or a filling dinner, this recipe fits the bill.

Finally, the vibrant colors and textures make it a feast for the eyes as well as the taste buds, ensuring everyone at the table will be eager to dig in!

Ingredients

• 150 g pasta (macaroni or penne)
• 2 tablespoons oil
• 1 teaspoon ginger-garlic paste
• 1 medium onion, thinly sliced
• 1 medium capsicum (green bell pepper), thinly sliced
• 1 medium carrot, julienned
• 1/2 cup cabbage, shredded
• 1/2 cup beans, chopped
• 1/4 cup sweet corn kernels
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to taste)
• 1/2 teaspoon black pepper powder
• Salt to taste
• 2 green chilies, slit (optional)
• 2 tablespoons spring onion greens, chopped
• 1 tablespoon vinegar
• Water for boiling pasta

Equipment

• Large pot for boiling pasta
• Non-stick wok or frying pan
• Slotted spoon or strainer
• Chopping board and knife
• Mixing bowls
• Measuring spoons and cups
• Wooden spatula or cooking spoon

Instructions

1. Boil the pasta: Bring a large pot of water to a boil. Add a pinch of salt and 1 teaspoon of oil to prevent sticking. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside.
2. Prepare the vegetables: Wash and slice the onion, capsicum, carrot, cabbage, and beans as described above. Keep the corn ready.
3. Heat oil: In a wok or large frying pan, heat 2 tablespoons of oil over medium-high heat. Add the ginger-garlic paste and sauté for 30 seconds or until fragrant.
4. Sauté onions and green chilies: Add the sliced onions and green chilies (if using). Cook until onions turn translucent and slightly golden.
5. Add vegetables: Add capsicum, carrot, cabbage, beans, and corn. Stir-fry on high heat for 4-5 minutes. Vegetables should remain crisp yet tender.
6. Add sauces and seasoning: Lower the heat to medium. Add soy sauce, tomato ketchup, chili sauce, black pepper powder, and salt. Stir well to coat the vegetables evenly.
7. Combine pasta and vinegar: Add the boiled pasta and vinegar to the wok. Toss gently to mix all ingredients thoroughly and heat through for 2-3 minutes.
8. Garnish and serve: Turn off the heat and garnish with chopped spring onion greens. Serve hot immediately for the freshest taste.

Tips & Variations

“For an extra crunch, add some roasted cashews or fried noodles on top before serving.”

Use any pasta shape: Macaroni, penne, or even fusilli work well in this recipe. Choose your favorite!

Customize your veggies: Feel free to swap or add vegetables like baby corn, mushrooms, or zucchini for varied textures and flavors.

Spice level: Adjust the chili sauce and green chilies according to your heat preference. Omit if cooking for kids.

Make it vegan: This recipe is vegan by default, but always check your sauces to ensure they don’t contain animal products.

Protein boost: Add tofu cubes or cooked chickpeas for added protein.

Nutrition Facts

Serving Suggestions

American Chopsuey Veg is delightful on its own but pairs wonderfully with simple sides or accompaniments:

• Serve alongside a fresh cucumber and tomato salad for a refreshing contrast.
• Pair with crispy garlic bread or Bread And Gravy Recipe for a fusion twist.
• Enjoy it with a hot cup of Blueberry Mule with Blueberry Vodka cocktail for a fun dinner party.
• Make it part of a larger Indo-Chinese spread featuring dishes like chili paneer or spring rolls.

Conclusion

American Chopsuey Veg by Sanjeev Kapoor is a perfect example of how fusion cuisine can be simple, delicious, and nutritious. This recipe brings together the best of Indo-Chinese flavors with a wholesome vegetarian twist, making it ideal for family dinners or quick lunches.

The combination of crunchy vegetables, tangy sauces, and tender pasta creates a satisfying dish that’s sure to impress even picky eaters.

Moreover, its versatility means you can tweak the ingredients and spice levels to suit your taste perfectly. If you’re looking to explore more recipes that balance flavor and ease, consider trying out the Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe.

Happy cooking and do share your American Chopsuey creations with us!

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