Chop suey is one recipe that has had hundreds of incarnations. It’s what one usually turns to when left with bits of vegetables in the fridge.

In Cantonese it literally means ‘mixed bits’. What else can you do with your bits of vegetables left over from making other dishes? I recently tinkered with a recipe for an Asian inspired vegetable pancake with a homemade sauce served on the side.

Batter:
1 cup flour
1/2 cup cornstarch
1/2 tsp salt

1/2 cup cold water

1 1/2 cups sliced leeks
1 1/2 cups sliced onions
2 cups vegetables*
vegetable oil for frying

Combine all dry ingredients. Add the cold water. Fold in all the vegetables until evenly distributed. In a skillet heat the vegetable oil. Pour in a cup of the batter. Press the center to achieve the flat circular ‘pancake’ shape. Flip when the edges turn golden brown.

*Try to use quick cooking vegetables. I have tried putting thinly sliced carrots, bell peppers and green beans. Feel free to experiment with bean sprouts, zucchini etc. Create your own version by incorporating your favorite crunchy veggies. Just be sure to slice thinly for it to mix well into the batter.

Sauce:
2 tsp minced ginger
2 clove garlic, finely minced
2/3 cup hot water
4 tbsp brown sugar
6 drops sesame oil
1/2 cup soy sauce

In a bowl, combine ginger and garlic. Pour in the hot water. Add the sugar and dissolve well. Stir in the sesame oil and finally the soy sauce .

This homemade sauce stores well in the fridge. I tried using the left over sauce after a week and it was even more flavorful. You may also use this as your dipping sauce for tempura.

Enjoy!

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