I think that if you use bean sprouts in your chop suey, you don't really need noodles or rice. I pour the extra sauce into the wok and let it all soak in and heat through. Once the chicken is done, I add a can of bean sprouts and some red bell pepper. I chop the chicken into slivers and marinate it in the sauce before cooking it. I use teriyaki sauce, orange marmalade, and ginger for it.
I make a delicious chicken chop suey, and I don't add rice or noodles. It is a great and cheap way to serve several guests at once.Īpril 11, – I agree with you about the bean sprouts. I like to make chop suey when company is coming. When the noodles are ready, I toss them in with the fish and sauce. I boil some egg noodles in water while the fish is cooking in a wok with sliced zucchini, soy sauce, and a bit of butter. I like for it to have some heat, so I sprinkle the fish with chili powder and ginger before cooking it. The onions brought their own distinct character to the dish, and the water chestnuts provided extra crunch. Something about the potency of the celery and the unique flavor of the flounder went so well together. I decided to saute them with celery, onions, and water chestnuts instead, and the result ended up becoming one of my favorite dishes. I had some frozen flounder filets that I had tried baking before with dill and butter, but they just hadn't tasted great that way. I came up with my own chop suey dish to help me use up the celery before it went bad. It seems that I always have too much celery, because I have to buy it by the bag rather than by the stalk. If anyone disagrees with me though, I'd love to hear your point of view as well. It's a dish that represents Chinese cuisine well I think.
So I doubt that chop suey was created to insult customers. I rarely see a Chinese dish that isn't a combination of vegetable and meat. From what I've learned from her cooking, Chinese cuisine generally entails combining different kinds of ingredients together. I'm no expert on Chinese food but I have a Chinese roommate who cooks every day. What is chop suey meaning? What does each word mean in English? It is an Americanized Chinese dish and it was one of the first Chinese foods that became popular among Americans who started dining in Chinese populated areas in cities. Whether the dish was made up by an American or a Chinese, it was certainly made for the American palate. There is no such thing as chop suey in China. But one thing is for sure- it's American. Lower the heat to medium, add the vegetables back to the wok and stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken.There are different stories about how chop suey originated. Lower the heat to medium, add the vegetables back to the wok and stir-fry for a further 2 minutes, then add the sauce and continue to stir-fry over a medium-high heat for another 2 minutes, or until the sauce has thickened and reduced and is sticking to the chicken. Bring the wok back to smoking point, add the chicken and stir-fry 3–5 minutes until golden brown on all sides.ĥ.
Add the asparagus and the baby corn, cover with the mushrooms, add a ladle of stock and stir-fry for 1 minute. Add mushrooms and stir-fry for 1 minute, push them add ½ tablespoon of oil to the centre and return to smoking point. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. Blanch the carrots and bean sprouts in vegetable stock 15-30 seconds at a time and set aside. Mix all the sauce ingredients and set them aside. Put the chicken into a small mixing bowl, add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated.Ģ. Slice the asparagus and carrots into fine matchsticks, cut the baby corn and shiitake mushrooms into medium size chunks and slice the chicken into 3cm-wide strips.
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