Modern Chop Suey with Shallots, Ginger, and Garlic Essence Recipe | Epicurious.com
"Editor's note: This recipe is adapted from chef Joseph Poon. He also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Poon and Cantonese cuisine, click here. Chop suey is an Americanized Cantonese dish that dates back to the late 1800s, when it was served in Western mining camps and in San Francisco's Chinatown. The usual components are bean sprouts, sliced celery, onions, meat, and water chestnuts, all stir-fried with soy sauce. Chef Poon updates and lightens the dish by using a sophisticated array of vegetables and tofu instead of meat, and blanching the ingredients instead of frying...."
INGREDIENTS
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10 fresh shiitake mushroom caps, thinly sliced
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10 fresh oyster mushroom caps, thinly sliced
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10 ears canned baby corn, rinsed
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3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
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1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
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2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
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2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
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3 medium asparagus spears, trimmed and cut into 2-inch pieces
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2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices
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1/2 small red onion, thinly sliced (about 1/2 cup)
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1/2 cup canned low-salt chicken broth
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2 tablespoons dry white wine such as Chardonnay
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1 teaspoon mushroom soy sauce or light soy sauce*
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1 teaspoon fish sauce (nam pla)*
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1 tablespoon oyster sauce*
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1 tablespoon sugar
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2 teaspoons cornstarch
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1 teaspoon finely chopped peeled fresh ginger
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1 large garlic clove, finely chopped
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1 shallot, finely chopped
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4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
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Asian sesame oil, for drizzling
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Fresh cilantro sprigs, for garnish
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