![]() ![]() Mom served this over rice with chow mein noodles on top and extra soy sauce.Please zmail me if you remember eating this recipe back then and we can compare hula hoop stats! There are lots of items readily available in our times so substitutions and additions are endless! I would add some canned baby corn, and use straw mushrooms and maybe even some fresh bok choy in place of the bean sprouts- i never did care for those anyway! I am also gonna try this now with turkey or chicken bc I don't eat pork or beef anymore. Hope you enjoy this retro recipe! My mother got it from an old Woolworth's Cookbook. When friends came over on Chop Suey night they looked at it and said- No way, I don't eat that! but then tried it and LOVED it too! This was a great way to get us to eat some veggies we otherwise would have turned our nose up at. This is Mama's Mama's recipe from 'back in the day'! I remember eating this as a kid and loving it. By: Nagi Published: 10 Mar '20 Updated: 8 Jun '21 295 Comments Recipe v Video v Dozer v Chop Suey a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants Use any vegetables you want in this quick and easy stir fry. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Make a well in center, then stir broth mixture and add to well. Add a little bit of water and add in the veggies that are harder to cook like carrots, baby corn, chayote,snap peas, green and red bell peppers. Add in black pepper, salt, oyster sauce and pork cubes. Add meat stir-fry 3 minutes or until meat is cooked through. heat oil in wok over medium high heat for one minute. ![]() Return all vegetables to wok and toss. Move the pork in one side of the pan and saute onions and garlic in the same pan until translucent and aromatic. Combine soy sauce, garlic, and sugar add meat, tossing to coat.Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Reheat wok over high heat until a bead of water evaporates immediately.Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.Transfer each vegetable as cooked to bowl with celery. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. 1 cup(s) mixed vegetables canned (corn, lima beans, snap beans, green peas, and carrots). Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. ![]()
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