Jans Chop Suey Recipe 465 Food

CHOP SUEY

Steps:

• 1. Combine soy sauce, garlic, and sugar; add meat, tossing to coat. Cover and refrigerate 1 hour.
• 2. heat oil in wok over medium high heat for one minute. Add meat; stir-fry 3 minutes or until meat is cooked through.
• 3. Add vegetables and stir-fry 2 more minutes.
• 4. Dissolve cornstarch into 1/2 cup chicken broth and add to stir-fry. Stir until sauce is thick and glossy.

CHOP SUEY - CHICKEN STIR FRY

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!)

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.

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 SUEY

Steps:

• Brown onions, add meat. Simmer on low for 2 hours. Add a LITTLE water if needed.
• Add chopped celery.
• Add water to cover meat.
• Add soy sauce and bead molassas.
• simmer until celery is done.
• Serve over hot cooked rice.
• Optional: add large can of chop suey vegetables.

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.

BEEF CHOP SUEY

Steps:

• Heat oil in large pot over high heat.
• Brown beef stew meat mixing in cut up onions and celery.
• Add water, soy sauce and beaded molasses.
• Simmer for 3 hours.
• Add bean sprouts and water chestnuts.
• Mix cornstarch and water and add to chop suey, heat until thickens.
• Serve over rice.

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.