![]() ![]() I served it over chinese linguine noodles. I'll keep on making this one as it tastes better than from the local restaurant.Įveryone at the table enjoyed this dish. Great recipe and one the whole family will eat! I doubled the amount of oyster and soya sauce but kept all other ingredients the same. Thanks for a wonderful recipe!ĭelicious version of this dish. My husband and I savored every flavorful crisp and crunchy bite. This is definitely not my mother’s Chop Suey! Lol. Fresh and unique items are readily available now, so I don’t have to cook like she did. ![]() My mom made Chop Suey with all those canned, soggy La Choy ingredients, but still we loved it at the time. I’ve been trying to do retro recipes from my childhood. 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. 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. 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. Serve sprinkled with a little sesame oil and coriander.Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Return the pork to the wok with the bean sprouts and stir-fry for another minute or until everything is heated through. Continue to cook for another couple of minutes, then pour in the soy sauce and the mirin. Cook them for 3-4 minutes, then add the garlic, ginger and chilli. When the air is shimmering again, add the spring onions, red pepper and broccoli. ![]() Remove the pork from the wok with a slotted spoon and set it aside.Īdd the remaining oil. When the air above the oil is shimmering, add the pork and cook it for 2-3 minutes. Stir to coat all of the pieces, then cover and leave to marinate for at least half an hour – or overnight if you like. Mix the cornflour with the rice wine or mirin, whisk this into the egg white, then add the pork. Whisk the egg white in a bowl until smooth. Bunch of spring onions (sliced into rounds)įirst prepare the pork.Prep time: Approx 20 minutes (plus marinating time) If you’re looking for sassier stir-fry ideas, I’d recommend diet cola chicken and chicken satay from Pinch of Nom, which are lot more imaginative and gorgeous to eat. The peppers, broccoli and beansprouts provide enough bulk so that you don’t need rice, which always amazes me how something so bland can be so calorific. Repetition aside, this is pretty good and at only 168 calories per portion you could even double up if you’re hungry. Chop Suey is somewhat similar to chicken stir-fry from their third instalment ( Good Eating), except this time pork is used instead of chicken. I think by the time the Hairy Dieters got to their sixth book ( Make it Easy) they were running short of ideas. You could swap pork for turkey or chicken in this ![]()
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