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Chop Suey is a classic American-Chinese dish with murky origins. As one legend has it, Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat 'job suey,' or 'in fine pieces,' and chef Joseph Herder obliged. Whatever the origins, the combination of stir-fried meats and vegetables with a sweet-and-savory sauce is endlessly customizable and easy to make with whatever you have on hand. This version combines pork tenderloin with celery, mushrooms, bok choy, bamboo, and water chestnuts—but you should feel free to use whatever veggies or meat you have lurking in the fridge. Preparation. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.
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![Chop Suey Recipe Chop Suey Recipe](/uploads/1/2/7/1/127135934/608609049.jpg)
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.
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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.
Instructions Preheat oven to 350 degrees F. Grease a 9Ă—13-inch baking pan with the shortening. In a very large mixing bowl, with a wooden spoon, stir together flour, sugar, eggs, baking soda. Pour batter into the prepared baking pan, then bake for 30-35 minutes until golden brown on. This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is.
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. I reviewed this in'05, but a couple oftips. You can cutway back on thecalories bystir-frying twoveggies at a time -as long as they cookthe same amount oftime - i.e.pepper/onionstogether,mushrooms/snow peastogether.
I only use4 teaspoons of oilin this entirerecipe. Julienne thepork or whatevermeat you are using -one pound per 6servings is plentyand you want small,bite-sized pieces.
Iserve with brownrice. A family andclient favorite. It keeps well in the fridge for many days and freezes nicely.
This is an American dish, not Chinese. Read the prologue to the recipe.
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