CHOP SUEY
This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
Provided by DKOSKO
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
- In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g
CHOP SUEY - CHICKEN STIR FRY
Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!
Provided by Nagi
Time 14m
Number Of Ingredients 16
Steps:
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g
CHOP SUEY
Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.
Categories Pork Vegetable Stir-Fry Dinner Bok Choy Sugar Snap Pea Gourmet Dairy Free Peanut Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
- Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. 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. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
- Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
- Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
- Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
CHICKEN CHOP SUEY
Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.
Provided by PICCADILLIAN
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
- Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
- Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
- Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g
PORK CHOP SUEY
Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.
Provided by Peg1933
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- If you have a pressure cooker, it does wonders in tenderizing the pork.
- Cut pork into 1/2 inch cubes.
- Slice celery thin on diagonal.
- Slice onion into long slivers.
- Slice mushrooms into small hunks.
- Open cans of broth and bean sprouts.
- Mix corn starch into water.
- Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
- Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
- Stir and add onion, celery, then mushrooms.
- Sprinkle in white pepper.
- Let cook over medium heat, stirring often, until celery and onion slivers are tender.
- Add chicken broth, soy sauce and bean sprouts.
- Now add the molassas, and stir.
- Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
- Cover pot and simmer for at least an hour.
- If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
- Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
- When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
- Bring up heat just to the boil while stirring.
- Lower heat and let "cook" for about 15 minutes.
- Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
- I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
- The chop suey freezes well.
- Enjoy!
Nutrition Facts : Calories 338.7, Fat 13, SaturatedFat 5, Cholesterol 66.3, Sodium 1417.9, Carbohydrate 28.4, Fiber 4.5, Sugar 17.1, Protein 31
CHINESE CHOP SUEY
Make and share this Chinese Chop Suey recipe from Food.com.
Provided by Olha7397
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in fry pan. Add the meat, salt, soya sauce, and garlic; brown quickly and remove from pan.
- To the pan add onion, celery, mushrooms, and bean sprouts and fry a few minutes. Add meat.
- Mix cornstarch with mushroom liquid and add to pan. Heat until hot and thickened.
- Chinese noodles may be added before serving.
- Service with rice. NOTE: Leftover meats may be used in this recipe. Serves 4.
- Wheatland Bounty.
CHICKEN CHOP SUEY
This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. -Arleen Gibson, Simcoe, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes., In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet., Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 308 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 822mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
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- Bring a large pot of water to a boil for the noodles. If you prefer serving this over rice, you can make rice instead. The Chop Suey takes about 8 minutes to cook, so be sure you time your noodles or rice so that it's done around the same time as the stir-fry.
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- To prepare the sauce, add the chicken stock, oyster sauce, potato starch, white pepper, salt, and sesame oil to a bowl and whisk to combine.
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- Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
- Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
- Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).
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