Make certain to do all your prep before placing the wok on the stove. She loves it! It is very time consuming in the preparation but worth it. I have made this recipe for my wife numerous times over the years. My husband and I have decided that the oyster sauce makes a big difference. Didn't have all the veggies but it was still AMAZING! Made this the first time with buffalo sirloin steaks. For the final sauce, make the chicken stock on the "shy" side of 1/4 cup and increase the amount of oyster and soy sauce. Use 1/2 red and 1/2 green pepper for color. Chop pork tenderloin in half for smaller pieces. Here's what I'd do next time: Double the garlic and add ginger. It keeps well in the fridge for many days and freezes nicely. It is definately going in my 'keeper' file.Ĭlient favorite. I doubled the sauce, used 5 cloves of garlic, added hot red pepper flkes and hot chili paste and a couple of teaspoons of sherry. I have been cooking a long time so I made some minor adjustments based on what I know we like, but overall I followed the recipe. Like something for myself :))))ĭELICIOUS! It was worth every minute of veggie chopping just to hear my spouce say 'mmmm' with every bite. I feel I wasted a lot of money that I could have bought something else. I measured from taste, not measuring spoons but I did follow the recipe to the letter to see what the reviews are talking about. I had some hoison sauce in the fridge so I dumped some in. Done it most of my life & I know whats good. I was really disappointed in this dish.Like another viewer mentioned it was a bit bland. It's just fantastic! It's so unbelievable delicious that we had to have it two days in a row! Love this recipe! Best chop suey we've ever had! You won't be disappointed if you try this recipe. I also had on hand some chinese crunchy noodles, so we put some of these on top at the table. Next time I think I will add a cup of no salt vegetable broth to increase the amount of thickened sauce. I did not use chicken broth, I used a japanese soup base instead. I served it over chinese linguine noodles. I'll keep on making this one as it tastes better than from the local restaurant.Įveryone at the table enjoyed this dish. Great recipe and one the whole family will eat! I doubled the amount of oyster and soya sauce but kept all other ingredients the same. Thanks for a wonderful recipe!ĭelicious version of this dish. My husband and I savored every flavorful crisp and crunchy bite. This is definitely not my mother’s Chop Suey! Lol.
Fresh and unique items are readily available now, so I don’t have to cook like she did. My mom made Chop Suey with all those canned, soggy La Choy ingredients, but still we loved it at the time. I’ve been trying to do retro recipes from my childhood. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Make a well in center, then stir broth mixture and add to well.
Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Reheat wok over high heat until a bead of water evaporates immediately. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch. Transfer each vegetable as cooked to bowl with celery. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. 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. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.
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