Into a large pan or wok, heat some vegetable oil and a tbsp. Whilst the chicken is marinating, prepare the sauce, into a small bowl, add the hot chicken or vegetable broth, white wine, soy sauce, ginger powder, sugar, corn flour, Sriracha sauce and Kikkoman® Yakitori sauce, stir well and set aside sesame oil into a large frying pan or wok, add the chicken and fry it briefly on all sides until lightly golden, remove from the pan and set aside Sautéed the vegetables: My photography needs lots of work, but I promise this tastes delicious.ĭo you ever make homemade “Chinese” food? Let us know by leaving a comment below.Into a medium bowl or plastic container, add the corn flour, soy sauce, Kikkoman® Yakitori sauce, white wine, sesame oil (or vegetable oil), ginger powder and Sriracha sauce, stir well, add the chicken, stir and marinate for 15 to 30 minutes

I realize this final photo does not look very appetizing. This is delicious served over rice and/or topped with chow mein noodles. Add to skillet and cook for 2 minutes or until mixture thickens. Stir fry 5 – 7 minutes until chicken is no longer pink. Remove vegetables from skillet and set aside. Fry onion and garlic in oil until tender.Īdd celery, mushroom, and pepper to pan and stir fry 3 to 4 minutes or until crisp tender. Allow the chicken to marinate while you prepare the rest of the vegetables. Here’s the process and some photos of the steps.įirst, cut the chicken into bite sized pieces and mix up the marinade. What will you need to prepare this recipe: Then, you can add cabbage, bean sprouts, celery, carrots, and broccoli, sauteeing them for around 4 minutes until cooked. I have even made this recipe with shrimp, but the cooking time for the meat will need to be decreased to 3 – 4 minutes in order for the shrimp to cook but not so long as to allow them to become tough. Mix these together to prepare the sauce for the chop suey Once this is done, you should heat oil within a wok, adding your onions first and sauteeing them on a medium heat until they begin to brown. If you don’t have chicken, any other lean meat can be substituted. If you are a vegetarian, substitute a pound of firm tofu for the chicken. What follows is a recipe for chop suey that my family really enjoys. If you serve it over brown rice instead of white, you kick up the nutrition content considerably. Stir the vegetables every couple minutes, until the mushrooms and. Add the mushrooms and beansprouts and place the lid on the wok or frypan. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan. Add the onion, celery, carrot and garlic cloves. Served over steamed rice, it is a great alternative to fatty take out chinese food and it’s very easy to prepare. Heat oil in a wok or frypan on medium high heat. Heat the oil in a large skillet and add in the chicken and onion. It is loaded with vegetables, contains little fat, and the meat used is lean. For the chop suey: 2 tablespoons oil 1 pound chicken, cut into bite-sized pieces 1 onion, diced 1 bunch celery, chopped 1 cup water 1 teaspoon salt 1 can bean sprouts, drained (14 oz) Instructions Stir all sauce ingredients together in a small bowl and set aside. Chop Suey, as presented here, is a fairly healthy meal. In fact, the name in Chinese is za sui or tsap suei which means assorted pieces or miscellaneous leftovers depending upon who you ask. It is believed that these farmers would gather together the thinnings, shoots, and unsold vegetables at the end of the day and stir fry these collected vegetables into the dish that we now call chop suey.

by Chinese Americans however, anthropologists believe that it was actually a leftover dish that was commonly made by the vegetable farmers of the Guangdong or Canton province. Many people mistakenly believe that chop suey was invented in the U.S. Once the fat is hot, stir in garlic, bell pepper, mushrooms, onion, celery, snow peas, ½ teaspoon salt, and ¼ teaspoon pepper. Fortunately, no one at my house is complaining. Melt lard or other fat in an Instant Pot set to sauté. We continued our asian culinary adventure with fried rice, chow mein, and now chop suey. I haven’t decided if I want to share that one with you.

It started with our search for Sum Gum and included a retro chop suey recipe which used canned chop suey vegetables. We have been cooking and eating a lot of Asian inspired dishes here at Patty Cake’s Pantry.

Make chicken chop suey