I now know that it's just stir-fried vegetables with a starch-thickened sauce (usually with meat or seafood) and often served with rice (thanks Wikipedia). Which means I've unwittingly made chop suey before and just called it stir-fry. By the way, if you add noodles instead of rice, you can call it chow mein—which I do remembering having as a kid, so it turns out I've been eating and making chop suey all my life. Who knew?
Makes 6 servings
3 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 1/2 teaspoon cornstarch
1 lb. pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs, diagonally cut into 1/4-inch-thick slices
1/2 lb. baby bok choy, cut into 1/4-inch-thick slices (leaves and ribs separated)
3 tablespoons Asian toasted sesame oil
6 oz. snow peas, diagonally cut into 1/4-inch-thick slices
1/4 lb. mushrooms, cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green or red bell pepper, cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb. mung bean sprouts, rinsed and drained
1 (5 oz.) can sliced water chestnuts
1 (5 oz.) can sliced bamboo shoots
1/4 cup chicken broth
freshly ground black pepper to taste
2-3 cups cooked rice (or stir-fried noodles) for serving
1. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
2. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 tablespoon sesame oil around side of wok. Add celery and bok choy (ribs only) and sprinkle with salt. Stir-fry for 1-2 minutes.
3. Add another tablespoon oil to wok and then add the remaining vegetables. Sprinkle with salt and stir-fry until crisp-tender, about 4-5 minutes. Transfer cooked vegetables to a large bowl.
4. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch. Set aside.
5. Reheat wok and drizzle 1 tablespoon oil around side of wok. Stir-fry pork until just cooked through, about 3-4 minutes.
6. Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Season with salt and pepper to taste. Serve immediately, with cooked rice.
adapted from Gourmet, March 2002
|baby bok choy|
|celery and baby bok choy in wok|
|all the vegetables added to the wok|
You can use any vegetables you want.
|cooking the pork|
|vegetables added back; pouring in broth/cornstarch mixture|
|chop suey up close|
|I stuck with rice for a true chop suey experience.|