Chinese Chop SueyI love Chinese food! Well, American Chinese food... I don't kid myself for a minute thinking that what we eat here is anything like what is eaten in China. I have done a lot of stir fried meats and veggies with good success, but nothing really tasted like restaurant food... until I found this great recipe for Chop Suey. I'm sure that the recipe can be tinkered with, and I admit to making some small modifications, but the recipe itself tastes just as expected, and is wonderful.
Ingredients: In the pan: 2 Tablespoons oil 1 1/2 cups cubed chicken or pork 1 chopped onion (about 1 cup) 1 cup chopped celery 1 cup hot water 1 teaspoon salt 1/8 teaspoon black pepper 1 can (about 14.5 ounces) bean sprouts, drained and rinsed Thickener: 2 tablespoons corn starch 2 teaspoons soy sauce 1 teaspoon white sugar 1/3 cup cold water Directions:
When I've used pork in this dish, it's always been leftovers from a roast (cooking with a purpose) so the pork already had its own great flavor. The original recipe calls for putting the bean sprouts in before the thickening mixture. I've done that, and it's fine either way. |