Chinatownchopsuey Recipes

CHOP SUEY RECIPE

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.

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.

CHICKEN CHOP SUEY

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.

CHINATOWN CHOP SUEY

Steps:

• Cut meat into 2 x 1/2 x 1/4" strips. Heat oil in large wok. Stir fry 1/2 lb. meat at a time, browning pieces on all sides. Remove meat from wok as it is browned. When all meat is browned, return to wok. Cover and cook over low heat for 30 minutes. Add 1 cup of water, celery and onions. Bring to a boil, reduce heat and simmer, covered, for 20 minutes. Blend cornstarch, 1/4 cup water, soy sauce, and molasses. Stir into meat mixture. Bring to a boil; cook 2 minutes, stirring constantly. Add bean sprouts and water chestnuts. Serve on hot, fluffy 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.