Pork or Beef Chop Suey

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:32 PM

Many people think that Chop Suey was invented in America. In fact it probably originated with Chinese farmers who used to eat a dish of stir-fried vegetables after a long day working in the fields. Chop suey is primarily a vegetable dish; the meat is included to add a bit of flavor.
Serves 4 to 6
Ingredients:
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 [Only registered users can see links. ]
1 - 2 teaspoons oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) [Only registered users can see links. ] ([Only registered users can see links. ])

Sauce:
4 tablespoons water
1 teaspoon oyster sauce
3/4 to 1 teaspoon [Only registered users can see links. ] ([Only registered users can see links. ])

Oil for [Only registered users can see links. ]
Directions:

Cut the pork into thin strips. Add seasonings to pork, adding the

[Only registered users can see links. ] 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.

Pork or Beef Chop Suey

08-31-2008, 11:32 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Pork or Beef Chop Suey Many people think that Chop Suey was invented in America. In fact it probably originated with Chinese farmers who used to eat a dish of stir-fried vegetables after a long day working in the fields. Chop suey is primarily a vegetable dish; the meat is included to add a bit of flavor. Serves 4 to 6 Ingredients: 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 [Only registered users can see links. ] 1 - 2 teaspoons oyster sauce 1 teaspoon salt Pepper to taste 1 piece (under 1 teaspoon) [Only registered users can see links. ] ([Only registered users can see links. ]) Sauce: 4 tablespoons water 1 teaspoon oyster sauce 3/4 to 1 teaspoon [Only registered users can see links. ] ([Only registered users can see links. ]) Oil for [Only registered users can see links. ] Directions: Cut the pork into thin strips. Add seasonings to pork, adding the [Only registered users can see links. ] 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. Pork or Beef Chop Suey

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