![]() Bamboo Shoots – Bamboo shoots are great in this dish.Baby Corn – Baby corn is a delicious addition to this recipe.Spicy – Add red pepper flakes for a spicy kick.Want to personalize this traditional chop suey recipe? Here are some of my tried and true tips for changing up this recipe. Saki – Saki will work in this recipe in place of cooking wine.Other Meat – You can use beef or shrimp in this recipe, as well. ![]() Substitutionsĭon’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this traditional chop suey. Everything is added in increments so it all cooks evenly by the time the recipe is finished. Cook for another 1 to 2 minutes until the sauce is thickened. Then, add the bok choy leaves, bean sprouts, and sauce. Step 5: Add the VegetablesĪdd the bok choy stems, carrots, water chestnuts, and mushrooms and stir fry for 2 minutes. ![]() Step 4: Add the MeatĪdd the pork or chicken and cook for another 1 to 2 minutes until the surface of the meat begins to turn white. Add the garlic and onion and cook for 1 to 2 minutes, stirring continuously, until the onion begins to soften. Heat oil in a heavy skillet or wok over high heat. Then, add the oyster sauce, Chinese cooking wine, sesame oil, pepper, and water and set aside. Step 2: Make the SauceĪdd cornstarch and soy sauce to a bowl and mix until free of lumps. Rinse well and pat dry with a paper towel. Mix thoroughly to coat and let sit for no longer than 15 to 20 minutes. Place the pork or chicken in a bowl and sprinkle with baking soda. This recipe is full of flavor, but it’s not complicated. ![]() See the recipe card at the end of the post for quantities.
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