Modern Chop Suey With Shallots Ginger And Garlic Essence Recipe Epicuriouscom Food

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!)

MODERN CHOP SUEY WITH SHALLOTS, GINGER, AND GARLIC ESSENCE

Steps:

• Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside.
• Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro.

GRAMMA'S CHOP SUEY

Steps:

• You can use any pork or beef, or mixture of both. I like to use boneless pork chops. Slice the pork or beef, marinate in the garlic, ginger, soy, pepper and oil for at least 2 hours or longer.
• Saute in a pan with some oil until browned. Cover and simmer for 20 minutes. Add the celery and onion with 1 cup water, and simmer for 15 minutes more. Mix the soy sauce, molasses, water and cornstarch until smooth. Add to the meat mixture and stir until thickened. Add the chinese vegetables and mix well.
• Serve over hot steamed rice with crunchy chow mein noodles.

CRISPY SHALLOTS AND GARLIC

Steps:

• Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
• Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

CHICKEN CHOP SUEY

Steps:

• In two cups of boiling water, simmer the chicken for 30 minutes. Remove chicken from the water, and let cool. Reserve the stock. When the chicken is cool enough to handle, remove the meat, chop and set aside; discard the skin and bones.
• Put the vegetable oil in a large, wide skillet set over high heat. When it is hot, add the bok choy, and cook for 1 minute, stirring constantly. Then add half the reserved stock to the pan, and cover; cook until the bok choy is crisp but still tender, about 2 minutes. Remove the cover, and continue cooking until the liquid evaporates and the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.
• Add the remaining stock and the chicken to the pan set over high heat. Heat the chicken through, then add the oyster sauce, sugar, cornstarch slurry, sesame oil and reserved bok choy; season to taste. Toss to combine, and serve immediately over rice.