There is usually a cooking sauce that is thickened with cornstarch and once thick, the dish is ready. You heat the vegetables till they are hot but are still crispy. Starting with finely sliced meat and a high heat you don't have to cook it long until its done. Most of the time spent making this meal is in the prep and not the cooking time. Stir-frying is a great place to start when learning how to cook because it is a style of cooking that is fairly difficult to mess up. A simple broth and soy cooking sauce and crispy vegetables pair nicely with the thinly cut pork. I decided to go authentic instead and made use of fresh chow mein noodles instead and it turned out drastically better. As a kid I loved those and while recreating this recipe I tried them again but my adult bastards couldn't take it.they were horrible. They used those cans of pre-fried chow mein noodles from low mein. It was served it over white rice and topped with fried chow mein noodles. My Dad and his Mother made this and we called it Chop Suey back in the 70s. With all that tasty sauce, Chop Suey demands to be served with rice! Though if you’re looking for a low carb option, cauliflower rice is a terrific alternative.I remember eating this as a kid. Then the sauce is added, simmered for just a minute or two so it thickens, then served immediately over rice to soak up all that tasty sauce! 1634 likes, 13 comments - Maggie Zhu (omnivorescookbook) on Instagram: This easy pork chop suey recipe guarantees tender juicy pork slices and crisp. Vegetables that take longer to cook go in first, and more delicate vegetables (like leafy greens) go in last. But feel free to use whatever vegetables you want!Ĭhop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken. Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is. It’s the easiest and least effort for home cooking – and 100% effect. There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used). Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.īest substitutes for Chinese Cooking Wine – Mirin or dry sherry.īest non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce. If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing: Secret 1 – Chinese Cooking WineĬhinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. How to make a Chop Suey that’s REALLY restaurant quality Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles. pork 1 tablespoon oil salt and pepper 6 celery stalks -cut on the diagonal 2 large onions - chopped into bite size pieces 8 oz. This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!Ĭhop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. 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.
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