Chop Suey Candy Food

CHOP SUEY

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

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.

MOM'S FAMOUS CHOP SUEY AND NOODLES

Steps:

• Boil noodles in water until tender. Drain and convert to large bowl. Add seasoning, soy, brown sugar, oil, oyster sauce and blend well. Spray large metal broiler pan with cooking spray and spread 1/4 of the noodles onto the pan evenly. Bake at 350 degrees, turning noodles every 10 minutes for 30 minutes total, or until dry. Repeat with remaining noodles, baking 1/4 of the batch at a time. Marinate meat separately. Then, set meat aside in separate marinades while preparing vegetables.
• Clean, wash, and julienne the vegetables. Set each vegetable aside in separate piles. Bring big pot of water to boil. Partially boil each vegetable group separately dipping them in the hot water for 1 minute or less. Do not par-boil the mushrooms or green onions. Saute the mushrooms in butter until cooked. Once the vegetables are all par-boiled or cooked, you can mix them together in a large bowl, along with the green onions.
• Add 1 tablespoon of oil to a hot stir-fry pan. Remove garlic pieces and ginger from the meat marinade. Divide pork and ginger from meat marinade. Divide pork and chicken into 3 batches a piece. Stir fry each batch very quickly until cooked through and mix meats. Set aside.
• Add 1 tablespoon of oil to the hot pan. Stir fry 2 to 3 handfuls of mixed vegetable for half a minute. Stir in small portion of meat mixture. Add 2 tablespoons of oyster sauce while stir frying. Toss together and serve on a bed of noodles. Repeat with the remaining ingredients. Be sure to keep the amount of vegetable you are stir frying in small batches until all has been cooked and blended together.

CHOP SUEY CANDY

Steps:

• Combine all ingredients in a bowl, mix well.
• Drop by teaspoonful onto waxed paper, let stand until set.

CHOP SUEY RECIPE

Steps:

• Mix chicken broth, gourmet sauce, garlic and black pepper until blended. Pour 1/3 cup broth mixture over meat in shallow dish; stir to evenly coat meat. Refrigerate 15 min. to marinate. Meanwhile, add cornstarch to remaining broth mixture; stir until dissolved. Reserve for later use.
• Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add celery, onions and mushrooms; cook and stir 4 to 5 min. or until mushrooms are tender. Remove from skillet; cover to keep warm.
• Drain meat; discard marinade. Heat remaining dressing in same skillet on medium heat. Add meat; cook and stir 5 min. or until done. Return cooked vegetables to skillet. Add water chestnuts and bamboo shoots; mix well. Stir reserved cornstarch mixture until well blended; add to skillet. Bring to boil, stirring constantly; cook and stir 1 min. or until sauce is slightly thickened.

FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY

Steps:

• Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
• In the same oil, cook shrimp and once cooked, set aside.
• In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
• Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
• Stir in soy and oyster sauce and season to taste with salt and pepper.
• Serve warm.

CHOP SUEY

Steps:

• Heat olive oil in a large, deep non stick skillet. Sear pork until it turns white about 4 min, remove from pan (remember to season with pepper and papaya seeds).
• Now heat Sesame oil & add onion and sauté for 5 minutes medium low heat. You want them to soften and caramelize a bit.
• Add celery and bok choy stalk to onions cook 5 more min on low-medium heat.
• Next add bouillon cover skillet bring to a boil simmer for 5 minutes. Add sprouts for last two minute.
• While vegetables are cooking In a small bowl combine the cold water, cornstarch, soy sauce, hoisin sauce and honey.
• Next place a strainer in a bowl and dump your skillet contents into it, so that you have the liquid separated from the vegetables.
• Take the liquid dump back into skillet along with your meat and cornstarch mixture cook for 3 min add bok choy and cook another 2 min or until sauce has thickened to taste.
• Remove meat and bok choy from sauce. Put sauce in a bowl. Dump back vegetables and meat in skillet and mix and cook for a min or two.
• Serve over noodles or rice.

CANADIAN STYLE CHOP SUEY

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
• In same pot, cook sausage over medium heat until brown. Drain.
• Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.