Chop suey

Chop suey

By
From
Encyclopedia of Food and Cookery
Serves
4

The name literally means ‘bits and pieces’ and is a Chinese way of dealing with leftovers or small quantities of food. It originated in the US, and is served over steamed rice.

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
250g pork loin or fillet, very finely sliced
1/2 chinese cabbage, shredded
125g green beans, sliced diagonally
2 onions, halved and sliced lengthways
2 sticks celery, sliced diagonally
2 teaspoons cornflour
250ml chicken stock
1 tablespoon soy sauce
250g chicken, cooked
250g raw prawns, shelled and de-veined
250g bamboo shoots, sliced

Method

  1. Heat oil in a wok or large frying pan, add pork and cook for about 5 minutes or until well browned. Add cabbage, beans, onions and celery and toss until all ingredients are well combined. Stir-fry for a further 3 minutes.
  2. Mix cornflour with a little stock and add to remaining stock with soy sauce. Pour into wok and stir until sauce boils and thickens. Add chicken, prawns and bamboo shoots and cook for 3 minutes or until prawns are cooked. Served with Chinese-style rice.
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