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
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 RECIPE
Chopsuey Recipe is a popular Filipino-Chinese vegetable dish primarily made up of mixed vegetable with chicken, beef, and shrimp for extra flavor. A nutritious and an excellent vegetable dish for any special occasions.
Provided by Ed Joven
Categories Vegetable
Time 50m
Number Of Ingredients 21
Steps:
- In a Large sauce pan, add 3 1/2 cups of water, 1 teaspoon salt and simmer.
- Also prepare a bowl with water and lots of ice for your vegetable ice bath.
- Add carrots, bell pepper, young corn and snow peas (chicharo) cook for about 2 minutes.
- Using a slotted spoon, remove the veggies from sauce pan and place it into a bowl of ice bath.
- Add cauliflower and broccoli to the sauce pan and cook for about 3 minutes
- Using a slotted spoon, remove the broccoli and cauliflower from sauce pan and place it into a bowl of ice bath.
- Dissolve the Chicken Cube using water from the poaching liquid.
- Set aside and reserve the poaching liquid.
- Drain vegetables from the ice bath when they are cold.
- Pour and heat Canola oil in a wok or large sauce pan.
- Saute onions and garlic and cook until softened.
- Add the sliced chicken and cook for 3 minutes.
- Add the chicken liver and continue to cook for about 2 minutes or until the liver is cooked.
- Pour the dissolved chicken cube and mix.
- Pour 2 cups of the reserved poaching liquid and oyster sauce.
- Cover the pan and bring to a boil and cook for 5 minutes.
- Add the hardboiled quail eggs and mushrooms.
- Add the shrimp and cook for 1 minute.
- Drain the vegetables then add to the mixture
- Gently stir the veggies to combine, and cook for about 5 minutes.
- Add salt and pepper.
- Add cabbage and chinese pechay.
- Combine 1/4 cup of cold water and corn starch in a small bowl and stir until corn starch is dissolved.
- Add the dissolved corn starch.
- Gently stir the Chopsuey mixture.
- Add corn starch mixture to pan, stirring gently.
- Cook for about 2 minutes until the sauce has thickened.
- Season with salt and pepper to taste.
- Remove from the sauce pan or wok and place in a serving dish.
Nutrition Facts : ServingSize 1 cup, Calories 167 kcal, Carbohydrate 9.5 g, Protein 16 g, Fat 8 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 36 mg, Sodium 560 mg, Fiber 3 g, Sugar 5 g
CLASSIC PORK CHOP SUEY
Make and share this Classic Pork Chop Suey recipe from Food.com.
Provided by startnover
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
- Add broth cook till heated through.
- Combine soy sauce and cornstarch and add to vegetable mixture.
- Cook and stir till thick and bubbly.
- Serve over rice or crispy noodles and sprinkle with pork.
Nutrition Facts : Calories 127.9, Fat 7.4, SaturatedFat 1, Sodium 588.3, Carbohydrate 13, Fiber 2.3, Sugar 4.7, Protein 3.9
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
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.
RATTAN DIRECT
Chop suey, the king of the Chinese takeout, is not something you'll find in the domestic kitchens of China. It's an American-Chinese dish of unknown origin. Not to be confused with chow mein, a noodle dish, or American chop suey, a pasta dish, chicken chop suey is served with rice. A stir-fry dish, with lots of liquid that is thickened into a glutinous sauce with cornflour, chop suey has a greater proportion of vegetables than chicken. The defining factor of chop suey is the savory, thickened sauce! Want to see how it's done? We have the how-to video right here! This recipe is courtesy of the chefs at Rattan Direct.
Provided by By Rattan Direct | October 3, 2017 2:00 pm
Time 25m
Yield 3
Number Of Ingredients 15
Steps:
- 1 Heat a wok over a high heat 2 Add the oil 3 Add half of the onions, half of the red peppers, and all the celery 4 Fry to soften 5 Add the chicken, then the ginger and garlic 6 Fry for a minute then add 100ml of the chicken stock 7 Keep the heat high, but let the wok simmer until the stock has all but disappeared 8 Add the white pepper, then the carrots. Stir fry for a few minutes 9 Add the cabbage and the beansprouts, with the rest of the red peppers and onions. Stir fry for another minute or so. You want bite, yet also softness. The final dish should be unctuous not virtuous 10 Add the rest of the chicken stock, the soy sauce, and the oyster sauce 11 Add the cornflour liquid and stir to boiling. The sauce will not thicken until it boils 12 Tip out onto plates/bowls and serve with plain boiled rice
CHOP SUEY
This recipe is a great use for leftover rotisserie chicken.
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 437 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 536 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 30 grams, Sugar 3 grams
CHICKEN CHOP SUEY RECIPE
Easy homemade Chicken Chop Suey just like you get at an American Chinese restaurant. Easy stir fry recipe.
Provided by Robin Gagnon
Categories Entree
Time 20m
Number Of Ingredients 12
Steps:
- Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
- Put 1 1/2 teaspoon of oil plus 1/2 teaspoon of sesame oil in the skillet and add the chicken breast slices. Stir fry until pink isn't showing on the outside of the sliced chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
- Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce thickens to the point of a thin gravy.
- Serve with rice or noodles.
Nutrition Facts : Calories 154 kcal, Carbohydrate 12 g, Protein 16 g, Fat 4 g, Cholesterol 36 mg, Sodium 169 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN CHOP SUEY
Chicken Chop Suey is full of veggies and juicy chicken, with an Asian-inspired sauce!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Lunch Main Course
Time 37m
Number Of Ingredients 14
Steps:
- Slice chicken breasts into ¼" strips. Toss with cornstarch and set aside preparing the vegetables.
- Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
- Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
- Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
- Serve with noodles or rice.
Nutrition Facts : Calories 209 kcal, Carbohydrate 16 g, Protein 15 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 746 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
BEEF CHOP SUEY
This is my mom's chop suey recipe and is one of my favorite meals. Great for a Sunday family dinner.
Provided by Husky Brigade
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
AMERICAN CHOP SUEY
Note from the owners: Since we were on the Food Network, we have received thousands of e-mails wanting our recipe for American Chop Suey. Well, Carol has decided to unlock her recipe vault, so here you go!
Provided by Food Network
Categories main-dish
Yield Serves 8
Number Of Ingredients 15
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
This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.
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
VEGAN CHOP SUEY
This incredibly delicious and quick Vegan Chop Suey is a SAUCY vegan chicken stir fry loaded with tons of veggies and flavor.
Provided by Liz Madsen
Categories Entree
Time 15m
Number Of Ingredients 16
Steps:
- Start by adding your soy curls to a large bowl and covering them with the vegan chicken broth. Press down lightly and leave to absorb. They won't absorb all the liquid but we want them to absorb as much as we can. Don't discard the excess liquid--we'll use some of it in the sauce.
- Now heat a large nonstick pot or wok over medium high heat. You may use a little high heat neutral oil if you like or just use water or broth to cook the veggies, just adding a tablespoon at a time to keep them from sticking or burning. Add the onion and cook for 2-3 minutes, stirring frequently until the onions are slightly translucent.
- Now add the garlic and the white parts of the green onions and cook for 1 minute.
- Add the mushrooms, bell peppers, carrots, and stems of the baby bok choy. Cook for 2-3 minutes, stirring frequently.
- Now drain the soy curls but reserve the liquid. Add the soy curls into the pot, stir well, and leave to cook undisturbed for about 3 minutes. Then stir.
- In a small bowl or measuring cup (a family habit I just can't break), whisk together the soy sauce, shaoxing wine, hoisin, water, and ½ cup of the leftover vegan chicken broth (from the soy curls bowl). Now whisk in the arrowroot powder/cornstarch until no lumps remain).
- Pour the mixture into the pot and stir constantly for a minute or two until it thickens. If you want it thicker, add a teaspoon of cornstarch to 2 tablespoons of water and mix that separately, then add it to the pot. If you want it thinner, add back a little more vegan chicken broth or water.
- Add in the bean sprouts, baby bok choy leaves, and most of the green parts of your green onions. Stir well and cook for 1 minute just to heat everything up.
- Serve with cooked rice or noodles and garnish with remaining green onions. Enjoy!
- Refrigerate leftover vegan chop suey separate from rice in an airtight container for up to 3-4 days.
Nutrition Facts : ServingSize 1 cup, Calories 101 calories, Sugar 6.1 g, Sodium 445.4 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 14 g, Fiber 2.8 g, Protein 6.5 g, Cholesterol 0.1 mg
More about "chop suey food"
BEST CHOP SUEY RECIPE - EASY DELICIOUS VEGGIE STIR-FRY
From norecipes.com
4.4/5 (9)Calories 720 per servingCategory Entree
- 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.
- To prep the pork, cut it into 1/4-inch strips and add it to a bowl with the Shaoxing wine, oyster sauce, and potato starch to a bowl and stir well to combine.
- 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.
GRANDMA'S CHOP SUEY - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
4.7/5 (3)Category Pork, DinnerServings 4Total Time 1 hr 20 mins
CHOW MEIN AND CHOP SUEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
CHICKEN CHOP SUEY - RICARDO
From ricardocuisine.com
5/5 (141)Total Time 30 minsCategory Main DishesCalories 200 per serving
CHOP SUEY - RICARDO
From ricardocuisine.com
4/5 (54)Total Time 45 minsCategory Main DishesCalories 420 per serving
10 BEST CHOP SUEY SAUCE CHINESE RECIPES | YUMMLY
From yummly.com
10 BEST BEEF CHOP SUEY RECIPES - YUMMLY
From yummly.com
QUICK & EASY CHOP SUEY RECIPE - SCHOOL OF WOK
From schoolofwok.co.uk
PORK CHOP SUEY RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 406 per servingServings 4
- Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork in a zip-top plastic bag; seal and shake well.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm.
- Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add pork and broth mixture to pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions.
THE BEST CHOP SUEY - I AM A FOOD BLOG
From iamafoodblog.com
4.9/5 (7)Total Time 20 minsCategory MainCalories 449 per serving
- 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).
CHINESE AMERICAN CHOP SUEY A CLASSIC COMFORT FOOD
From allourway.com
4.3/5 (118)Calories 284 per servingTotal Time 45 mins
- Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.
- Heat the remaining oil in the skillet and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.
- Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth. Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.
- In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet mixture. Cook for about 5 minutes or until thickened.
CHOP SUEY - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 6Total Time 32 mins
- Cook the pork. Heat oil in a pan over moderate heat, sauté the onion and garlic for 2 to 3minutes. Add 100g sliced pork belly and cook for 4 to 5 minutes, until light brown.
- Cook the shrimp. Add 100g shrimp and cook for 2 minutes. Add carrots, Chayote squash and green beans. Stir fry for about 3 minutes. Pour 250 ml water in and season with 1tbsp oyster sauce. Cover the pan and allow it to simmer for about 5 minutes, or until the vegetables are tender. Next, add the cabbage, bell peppers and Chinese cabbage in and cook for about 1 minute
- Thicken the broth. In a separate bowl, combine 120ml water and 20g cornstarch to make a slurry. Then pour the slurry into the pan and simmer until the sauce thickens, about 1 to 2 minutes. Season with fish sauce, sugar and black pepper and pour it into a serving plate
CHICKEN CHOP SUEY RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 196 per serving
- In a bowl, whisk together the chicken stock, oyster sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch until smooth. Set aside.
- Add the chicken and stir to combine. Cook the chicken, stirring occasionally, until no longer pink on the outside.
PINOY CHOP SUEY RECIPE - FILIPINO FOOD & PINOY RECIPES ...
From yummy.ph
CHOP SUEY | DESTINATION FLAVOUR RECIPES | SBS FOOD
From sbs.com.au
4.2/5 (7)Servings 4Cuisine ChineseCategory Lunch
WHAT IS CHOP SUEY? - FOOD REPUBLIC
From foodrepublic.com
Estimated Reading Time 8 mins
CHOP SUEY - WIKIPEDIA
From en.wikipedia.org
Traditional Chinese 雜碎Jyutping zaap6 seoi3Hanyu Pinyin zá suìLiteral meaning odds and ends, assorted pieces
CHOP SUEY NATION: A ROAD TRIP UNCOVERS THE LIVES BEHIND ...
From theglobeandmail.com
Author Ann HuiEstimated Reading Time 7 mins
CHOP SUEY KITCHEN 2015 - MENU, HOURS & PRICES - 426 ...
From yellowpages.ca
2.5/5 (2)Location 426 Enterprise Ave, Kitimat, V8C 2E2, BCCuisine Chinese ,, Asian
CHICKEN CHOP SUEY - CHINESE RECIPES FOR ALL
From chineserecipesforall.com
Servings 2
AUTHENTIC CHINESE CHICKEN CHOP SUEY RECIPE - THEFOODXP
From thefoodxp.com
Calories 221.9Cholesterol 70.5 mgCarbohydrates 11.9 gProtein 22 g
CHOP SUEY RECIPES
From tfrecipes.com
OYSTER SAUCE CHICKEN CHOP SUEY RECIPE - TODAY.COM
From today.com
DRAGON'S CHOP SUEY HOUSE - HOME
From dragonschopsuey.com
THE BEST CHOP SUEY · I AM A ALIMENT BLOG
From amsatek.com
AMERICAN CHOP SUEY RECIPES EASY : 45+ BASIC RECIPE VIDEOS ...
From food-savvy.com
RECIPES FOR CHINESE CHOP SUEY - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE: PERFECT AMERICAN CHOP SUEY - AMERICAN FOOD RECIPES
From americanofoodrecipes.blogspot.com
AUTHENTIC PORK CHOP SUEY RECIPES
From tfrecipes.com
WHAT IS CHOP SUEY? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
CHOP SUEY AND FRIED RICE RECIPES TO HELP GET A TASTE OF ...
From today.com
CHOP SUEY VS. CHOW MEIN IN CHINESE CUISINE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love