Post by Loupy on May 24, 2017 20:11:18 GMT -7
Chop Suey
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
At one point, Chinese cuisine in most of America could be summed up in one dish: chop suey. This mix of random vegetables and sauce served over rice or noodles has been around since the mid- to late 1800s, when Chinese immigrants on the West Coast introduced it. By the 1950s, it was firmly ensconced in the country’s culinary repertoire, the History Channel explained, as busy homemakers used canned and packaged ingredients to turn out quick meals for their families. But as tastes evolved, the original Americanized Chinese food fell out of favor.
Chop suey might not be particularly sophisticated, and it might bear only a passing resemblance to authentic Chinese cuisine. But it’s not a bad way to use up leftover veggies. This recipe from Epicurious is made with ingredients, including pork, water chestnuts, and bamboo shoots.
Ingredients:
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
½ tablespoon soy sauce
1 teaspoon salt
1½ teaspoons cornstarch
1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips
2 celery ribs diagonally cut into ¼-inch-thick slices
6 ounces snow peas diagonally cut into ¼-inch-thick slices
½ pound bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)
¼ pound mushrooms cut into ¼-inch-thick slices
1 onion, halved lengthwise and into ¼-inch-thick strips
1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise
¼ pound mung bean sprouts, rinsed and drained
1 (5-ounce) can sliced water chestnuts
1 (5-ounce) can sliced bamboo shoots
¼ cup chicken broth
Vegetable oil
Water
Salt and pepper to taste
Directions:
Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and ½ teaspoon cornstarch in a bowl.
Stir in pork and marinate 15 minutes.
Keep cut vegetables separate.
Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes.
Transfer celery to a large bowl.
Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt.
When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute.
Transfer each vegetable as cooked to bowl with celery.
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
Reheat wok over high heat until a bead of water evaporates immediately.
Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
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.
Serve immediately, with cooked rice.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
At one point, Chinese cuisine in most of America could be summed up in one dish: chop suey. This mix of random vegetables and sauce served over rice or noodles has been around since the mid- to late 1800s, when Chinese immigrants on the West Coast introduced it. By the 1950s, it was firmly ensconced in the country’s culinary repertoire, the History Channel explained, as busy homemakers used canned and packaged ingredients to turn out quick meals for their families. But as tastes evolved, the original Americanized Chinese food fell out of favor.
Chop suey might not be particularly sophisticated, and it might bear only a passing resemblance to authentic Chinese cuisine. But it’s not a bad way to use up leftover veggies. This recipe from Epicurious is made with ingredients, including pork, water chestnuts, and bamboo shoots.
Ingredients:
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
½ tablespoon soy sauce
1 teaspoon salt
1½ teaspoons cornstarch
1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips
2 celery ribs diagonally cut into ¼-inch-thick slices
6 ounces snow peas diagonally cut into ¼-inch-thick slices
½ pound bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)
¼ pound mushrooms cut into ¼-inch-thick slices
1 onion, halved lengthwise and into ¼-inch-thick strips
1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise
¼ pound mung bean sprouts, rinsed and drained
1 (5-ounce) can sliced water chestnuts
1 (5-ounce) can sliced bamboo shoots
¼ cup chicken broth
Vegetable oil
Water
Salt and pepper to taste
Directions:
Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and ½ teaspoon cornstarch in a bowl.
Stir in pork and marinate 15 minutes.
Keep cut vegetables separate.
Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes.
Transfer celery to a large bowl.
Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt.
When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute.
Transfer each vegetable as cooked to bowl with celery.
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
Reheat wok over high heat until a bead of water evaporates immediately.
Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
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.
Serve immediately, with cooked rice.