Chop Suey Recipe
Ingredients
| 1/4 kilo snow peas | ||
| 1/4 kilo cabbage, cut into squares | ||
| 2 celery stalks, sliced into small pieces | ||
| Garlic | 3 Clove (5gm), diced | |
| Onions | 2 , diced | |
| Carrot | 3 , thinly sliced | |
| 1 piece red/green bell pepper, cut in strips | ||
| Water or chicken broth | 2 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Oyster sauce | 3 Tablespoon | |
| 2 tablespoon of1 teaspoon of salt/ | ||
| Pinch of black or white pepper | ||
| Soy sauce | 3 Tablespoon | |
| 1 small can bay corn | ||
| 2 tablespoons of cornstarch, dissolved in 1/4 cup of water | ||
| Bamboo shoots | 1/2 Cup (16 tbs), rinsed | |
| 1 pound pork or beef and cut in strips | ||
Directions
Chop suey Cooking Instructions:
Heat wok and add oil. When oil is ready, add the beef. Stir-fry beef until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn’t matter, but you can stir-fry the onions and celery together, and the green pepper and snow peas together. Add salt to taste as desired while stir-frying each group of vegetables. Add 2 tablespoon soy sauce and 2 cups of water or chicken broth and cover.
Reheat wok and add oil. Give the sauce ( 3 Tbs. water, 3 Tbsp. Oyster sauce, 2 tablespoons of cornstarch, dissolved in 1/4 cup of water, 1 Tbsp. cooking oil) a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a “well” in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.
Heat wok and add oil. When oil is ready, add the beef. Stir-fry beef until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn’t matter, but you can stir-fry the onions and celery together, and the green pepper and snow peas together. Add salt to taste as desired while stir-frying each group of vegetables. Add 2 tablespoon soy sauce and 2 cups of water or chicken broth and cover.
Reheat wok and add oil. Give the sauce ( 3 Tbs. water, 3 Tbsp. Oyster sauce, 2 tablespoons of cornstarch, dissolved in 1/4 cup of water, 1 Tbsp. cooking oil) a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a “well” in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.
Chef
