This is a slightly un-conventional chop suey. Usually, its just some chicken and broccoli cooked with chicken broth over rice, but since my partner doesn’t like rice or broccoli that much, and is afraid of lack of flavor (never a problem for Cantonese cooking ^^), it got turned into something else.

– kung pao tofu
– chipotle marinade chicken
– orange pepper <– new favourite veggie
– mushroom
– green beans
– mian
– baby spinach!
– flax seeds

Flax seeds are really good for you, and taste like nothing! At home, I would prefer to grind up flax seeds and put them in oatmeal or smoothies (or anything!), but here I sprinkled them on top of the vegetables while cooking. You can get some flax seeds (whole) to try at Whole Foods in the bulk section (a few cents) and either eat them whole or grind them in your blender. You can also buy a huge bag of Ground Flax Seed at Whole Foods for about $6.

Baby Spinach is a great vegetable that doesn’t have a strong taste (for those that don’t like the taste of greens) and can be eaten wilted or not-wilted. Its great to always have spinach laying around to throw in omelets, fried rice, stir-frys, fajitas, nachos, and anything really! I like mine cooked with other things so it wilts down, and Dan likes his heated up, but added in at the end so it still has its leaf shape.

Orange Peppers are really flavorful and keep their crispness. These are really sweet and juicy and are a great fresh burst of flavor for any dish that needs it. One pepper sliced is enough for a dish of four and half a pepper is more than enough for two people (with other protein or vegetables).

These vegetables, in true chop suey style, were cooked with only chicken broth. You can add as much chicken broth as you want, and/or add as you go because the chicken broth cooks right off. Its a great way to cook vegetables (and meat or tofu) because its natural and not oily. Plus its full of yummy chicken flavor. I find that chicken broth works best, but you could try vegetable or beef as well.