Chop Suey

Amy Herald

By
@Meave

I like to make this when I have a bit of excess produce left over at the end of the week. I serve it over white rice and usually enjoy a cup of oolong or jasmine tea with it. You can make this with any kind of meat you have, beef, pork, chicken or shrimp. I used Chinese pea pods, water chesnuts, carrots, celery, mushrooms and green onions and sliced up a couple of bottom sirloin steaks to make the one in the picture. Also the recipe is doubled in the picture.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

5 Min

Method:

Stir-Fry

Ingredients

1 1/2 lb
stir-fry meat
1/4 c
soy sauce
2 tsp
garlic
any combination of fresh vegetable you happen to have on hand
2 tsp
sugar
2 Tbsp
cornstarch
1 c
chicken stock
2 Tbsp
peanut oil

Directions Step-By-Step

1
Combine soy sauce, garlic, and sugar; add meat, tossing to coat. Cover and refrigerate 1 hour.
2
heat oil in wok over medium high heat for one minute. Add meat; stir-fry 3 minutes or until meat is cooked through.
3
Add vegetables and stir-fry 2 more minutes.
4
Dissolve cornstarch into 1/2 cup chicken broth and add to stir-fry. Stir until sauce is thick and glossy.

About this Recipe

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Vegetable
Regional Style: Chinese
Other Tag: Quick & Easy