Quick and easy chop suey for a Monday

For years, off and on, I have subscribed to Leanne Ely’s Saving Dinner Menu-Mailer. Some of the recipes have become keepers, like tonight’s regular rotator,  skillet chop suey.

I replace the ground beef with Yves Ground round, and could just as easily use some seitan, tofu cubes, or tempeh. Chop chop chop the veggies and you’ve got a quick and easy and  healthy meal. I like a good slather of Sriracha on top.

Skillet Chop Suey

modified slightly from Saving Dinner

1 tbsp olive oil

1 onion, chopped

1 large clove garlic, minced

1 package Yves Ground Round

1 1/2 cup chopped celery

2 cups sliced mushrooms

1/2 cup chopped green peppers

2 cups bean sprouts

2 tbsp tamari or low-salt soy sauce, or to taste

Heat olive oil over medium-low heat. Stir in onions and cook for a few minutes until softened. Add garlic and stir for a minute. Crumble up the Yves and add it to the pan. Let the mixture cook, stirring occasionally, while you chop the rest of the vegetables.

Turn the heat to medium and add in the celery, mushrooms, and green pepper. Cook for about five minutes, stirring frequently. Add in the bean sprouts and tamari and combine well. At this point I usually turn off the heat, cover the pot for a few minutes and round up the plates and boys. Scoop a hefty serving onto your plate, cover in hot sauce, if desired, and enjoy.

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