Modern Chop Suey With Shallots Ginger And Garlic Essence Recipe Epicuriouscom

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CHOP SUEY



Chop Suey image

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

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil
Water
Salt and pepper to taste
N/A pepper

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.

MODERN CHOP SUEY WITH SHALLOTS, GINGER, AND GARLIC ESSENCE



Modern Chop Suey with Shallots, Ginger, and Garlic Essence image

Provided by Joseph Poon

Categories     Wok     Mushroom     Soy     Vegetable     Stir-Fry     Kid-Friendly     Tofu     Birthday     Potluck     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 26

Vegetables:
10 fresh shiitake mushroom caps, thinly sliced
10 fresh oyster mushroom caps, thinly sliced
10 ears canned baby corn, rinsed
3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
3 medium asparagus spears, trimmed and cut into 2-inch pieces
2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices
1/2 small red onion, thinly sliced (about 1/2 cup)
Shallot, Ginger, and Garlic Essence:
1/2 cup canned low-salt chicken broth
2 tablespoons dry white wine such as Chardonnay
1 teaspoon mushroom soy sauce or light soy sauce*
1 teaspoon fish sauce (nam pla)*
1 tablespoon oyster sauce*
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
1 shallot, finely chopped
4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
Asian sesame oil, for drizzling
Fresh cilantro sprigs, for garnish
*Available at Asian markets

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.

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