Combination Chop Suey Recipes

VEGETABLE CHOP SUEY

Steps:

• In a large pan, heat some oil, add the bell pepper, the carrot, the Spanish onion, the mushrooms, the garlic, and the ginger and cook for 6 minutes. Add the pak choi and cook another 3 minutes.
• In a small bowl, combine all ingredients for the sauce and add it to the veggies together with the bean sprouts. Cook for another 5 minutes. Season with salt and pepper.
• Serve over rice and sprinkle with green onions.

VEGETABLE CHOP SUEY

Steps:

• Heat oil in a wok until oil is almost smoking.
• Add the onion and garlic and stirfry for 30 seconds. Take care not to burn the garlic.
• Stir in peppers, broccoli, zucchini, and carrots. Stir fry for 3 more minutes.
• Add bean sprouts, brown sugar, soy sauce and vegetable stock (add chilli sauce and cashews here is desired).
• Add a dash of salt and pepper and cook an additional 2 minutes. Serve immediately with noodles or rice.

CANTONESE CHICKEN CHOP SUEY

Steps:

• Cook rice as directed on package.
• While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
• Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
• Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

CHICKEN CHOP SUEY

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.

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:

• 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.

COMBINATION CHOP SUEY

Steps:

• Combine chicken and broth in large saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool.
• Remove chicken from broth; set aside. Strain broth; refrigerate or freeze for another use. Remove and discard skin and bones from chicken; coarsely chop chicken.
• Finely chop cabbage with large knife or cleaver.
• Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
• Heat oil in large skillet over high heat. Add pork; stir fry until no longer pink in center; about 5 minutes. Remove from skillet; set aside.
• Add cabbage, beans, celery, onions and carrot to skillet; stir fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until sauce boils and thickens, about 3 minutes. Add chicken, pork, shrimp and bamboo shoots. Cook and stir until shrimp turn pink and are cooked through, about 3 minutes. Serve over hot steamed rice.

CHOP SUEY

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.

VEGETABLE CHOP SUEY

Steps:

• Boil 5 cups of water. Add salt & stir.
• Next, add the noodles to the boiling water & cook as per package instructions or until al dente.
• Drain the noodles to a colander.
• Rinse it with cold water. Set it aside for a minute.
• Sprinkle cornflour on the noodles & toss it. Make sure the noodles are coated with a thin layer of cornflour. Do not add too much cornflour.
• Fry the noodles in medium hot oil.
• With the help of the ladle try to give it a round shape. Let it fry on one side then gently flip & fry on the other side until golden & crisp (refer the video). Set it aside.
• Same way fry the noodles in batches. I fried the noodles in 2 batches.
• In the same pan, remove excess oil. (Keep only 2 tsp oil).
• Sauté finely chopped garlic for a minute.
• Add spring onion white. Stir fry it for a minute.
• Next, add cabbage, capsicum & carrot to it. Stir fry it for 2-3 minutes.
• Add 1 cup water, tomato sauce, soy sauce, black pepper powder, sugar & salt. Stir it well.
• Let it come to a boil then add cornflour slurry (mix 2 tsp cornflour in 1.5 tsp water). Cook stirring continuously.
• Once the sauce thickens, remove from the heat.
• Stir in vinegar & spring onion greens.
• Serve immediately with crisp fried noodles & enjoy!

FAST AMERICAN CHOP SUEY RECIPE

Steps:

• Fill a large pot with hot water for the pasta. During the time it takes to come to a boil, start preparing and cooking the rest of the dish.
• Heat a large skillet and use the time to chop the onion and the garlic.
• Cook the onion in the butter with a pinch of salt on low heat for about 3 minutes. Add garlic and stir for another minute.
• Increase heat to medium. Add ground beef and stir well breaking the lumps of meat. Cook until browned, about 3 minutes.
• In the meantime, dice the green pepper. Add to the pot and cook for another 4 minutes, stirring occasionally.
• Your pasta water should have come to a boil by now. If it is so, add salt generously and then the pasta. Cook according to the packet's instructions.
• Add canned tomatoes, tomato paste, tomato sauce, stock or water, dried oregano, basil, parsley, sugar, salt, and pepper to the skillet with the sauce. Stir well. Cook for about 10 minutes, on medium-low, uncovered, stirring occasionally.
• Turn off the heat and stir in the grated cheese until melted.
• Adjust the taste with Worcestershire sauce, salt, and pepper. Add fresh parsley if using.
• Drain the cooked macaroni, mix with the sauce and stir well to coat.