![]() ![]() With all that tasty sauce, Chop Suey demands to be served with rice! Though if you’re looking for a low carb option, cauliflower rice is a terrific alternative. Stir in the mushrooms, water chestnuts, bean sprouts, and reserved mushroom liquid. Then the sauce is added, simmered for just a minute or two so it thickens, then served immediately over rice to soak up all that tasty sauce! Vegetables that take longer to cook go in first, and more delicate vegetables (like leafy greens) go in last. But feel free to use whatever vegetables you want!Ĭhop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. Make a well in the center and gradually add the sauce, stirring to thicken. Add the bamboo shoots, water chestnuts, and bok choy leaves and stir-fry for another 2 to 3 minutes. Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken. Add the mushrooms, bok choy stalks, and snow peas, if using. Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is. Serving suggestions: Heat drained La Choy chop suey vegetables with slices of cooked chicken or beef in a large skillet over medium heat. It’s the easiest and least effort for home cooking – and 100% effect. There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. Explore our collection of delicious Asian-inspired dishes your family will love. ![]() Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used). pork 1 tablespoon oil salt and pepper 6 celery stalks -cut on the diagonal 2 large onions - chopped into bite size pieces 8 oz. Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.īest substitutes for Chinese Cooking Wine – Mirin or dry sherry.īest non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce. If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing: Secret 1 – Chinese Cooking WineĬhinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. How to make a Chop Suey that’s REALLY restaurant quality Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles. This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!Ĭhop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. To put this in context, mom and pop hamburger stands represented the entirety of fast food then, and unless you went to the bigger cities, restaurants were also mom & pops, mainly diners or steakhouses, and the fare is what you would expect in a landlocked part of the country.Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry. The buildup to the La Choy was always better than the end result, but the pizza kits were stellar! Always a happy day when that happened. In this section, also to be found were the pizza kits - I recall Appian Way specifically, also the Kraft spaghetti kits, as well as the canned raviolis and the Green can Kraft Parmesan, if remembering correctly. When I started paying attention at the store, I LOVED the “exotic”aisle where the La Choy dinners were. My mom was a pretty good cook when she chose to be, but didn’t venture far afield ever. The supermarkets of that era definitely weren’t the food wonderlands of today. I love this topic! I have to say that growing up in basically small towns, in the inter-mountain west, in the sixties and seventies, food was rather seasonal, and quite basic. ![]()
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