Chop Soui Food

CHOP SUEY

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.

TRADITIONAL SAPA SUI (SAMOAN CHOP SUEY)

Steps:

• In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
• Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
• Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
• Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
• Snip the noodles, you want each strand to be short.
• Add the noodles plus 1 cup of the water from the noodles.
• Add the remaining ingredients. It will look soupy - this is normal.
• Stir and let simmer over a medium heart for 10-15 minutes.
• Serve as is!

WARR-SHU-GAI ALMOND BONELESS CHICKEN

Steps:

• Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
• Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
• Bring the mixture to a boil, stirring constantly.
• Let boil 1 minute. Keep warm.
• Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
• Coat each piece of chicken with batter.
• Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
• Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
• Drain on pa per towels.
• Cut chicken diagonally into strips.
• Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
• Spoon sauce over chicken and serve immediately.
• Makes four to six servings.
• It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.

AMERICAN CHOP SUEY II

Steps:

• Cook macaroni according to package directions.
• Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
• When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

CHICKEN CHOP SUEY

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.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

CHOP SOUI

Steps:

• In a large skillet or a wok, stir-fry the onions, celery and carrot in half the oil until onion begins to brown. Add garlic and ginger. Stir-fry 1 minute. Remove from the skillet and set aside.
• In the same skillet, stir-fry the beef in remaining oil at high heat, breaking it until it's completely cooked and cooking liquid has evaporated.
• Add the cooked veggies and bean sprouts. Add soy sauce and reheat well. Adjust seasoning.