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looking for a recipe for chop suey...the one I use to eat in Jamaica...searched the archives and didn't find anything....also searched the net and didn't find it... [img]/forums/images/graemlins/smile.gif[/img]
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Re: chop suey
hi geneva i have used all 2 at time...as mi nuh eat pork, 2 from Grace foods
Pork or Beef Chop Suey
Chop suey is primarily a vegetable dish; the meat is included to add a bit of flavor.
Serves 4 to 6
1 pound pork or beef (don't use pork chops as they are too dry)
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)
Seasoning for Pork
1 teaspoon soy sauce
1 - 2 teaspoons oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) Cornstarch
Sauce
4 tablespoons water
1 teaspoon oyster sauce
3/4 to 1 teaspoon cornstarch
Oil for stir-frying
Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside.
For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.
Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.
Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.
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Chicken Chop Suey
1 kg. chicken
1 tsp. salt
1 Tbsp. soy sauce
1 clove garlic (minced)
2 stalks celery
2 medium carrots
1 small sweet pepper
4 stalks pak choi
250 grams cabbage
125 grams bean sprouts
4 Tbsps. GRACE VEGETABLE OIL
¼ cups GRACE VEGETABLE OIL
¼ cup onion/escallion (cut in strips)
2 tsps. cornstarch
¼ cup water
1. Debone and cut chicken flesh in strips.
2. Season meat with salt, soy sauce and minced garlic. Set aside.
3. Cut celery, carrots, sweet pepper and pak choi in strips, coarsely shred cabbage and chop escallion.
4. Heat oil in frying pan and add celery and carrot. Saute for 3 - 5 minutes.
5. Add sweet pepper, pak choi, bean sprouts and cabbage and stir fry until they are crunchy.
6. Remove from frying pan. Add more oil if necessary and saute onion or escallion until transparent.
7. Add seasoned chicken and fry, but do not brown.
8. Dissolve cornstarch and water and stir into the cooked chicken.
9. Cook for 2 minutes or until slightly thickened.
10. Return the cooked vegetables to the frying pan, correct seasoning and serve immediately on hot rice or noodles
Ham Chop Suey
500 grams GRACE COUNTRY PRIDE HAM
2 stalks celery
2 medium carrots
1 small sweet pepper
4 stalks pak choi
1 clove garlic
500 grams cabbage
1/4 cup onion or escallion
1 Tbsp. soy sauce
4 Tbsps. GRACE VEGETABLE OIL
250 grams beansprouts
2 Tbsps. cornstarch
1/4 cup water
1. Cut ham, celery, carrots, sweet pepper and pak choi in strips.
2. Mince garlic, coarsely shred cabbage, chop onion or escallion.
3. Mix together salt, pepper, soy sauce and garlic. Add ham.
4. Heat oil in frying pan, saute celery and carrot for 3-5 minutes. Add sweet pepper, pak choi, bean sprouts and cabbage and stir.
5. Fry until crisp. Remove from frying pan. Add more oil if necessary saute onion or escallion until transparent.
6. Blend cornstarch and water until smooth, add to saute onion in frying pan.
7. Pour over ingredients and cook for 1-2 minutes until slightly thickened.
8. Return cooked vegetables to the frying pan. Correct seasoning and serving immediately over hot rice or noodles. -
Re: chop suey
thanks grandma...
mi gwine add this to mi collection....Comment
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Re: chop suey
so when u going to mek dema nd invite meOriginally posted by geneva:
[qb] thanks grandma...
mi gwine add this to mi collection.... [/qb]
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Re: chop suey
mi haffi gi it a test run first..den mi will invite yuh.... [img]/forums/images/graemlins/laugh.gif[/img]Originally posted by Sweetssop:
[qb]so when u going to mek dema nd invite meOriginally posted by geneva:
[qb] thanks grandma...
mi gwine add this to mi collection.... [/qb] [/qb]
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