It brought back warm memories of my mother in the kitchen always making us feel loved with her cooking. I was not surprised, it is still just as delicious as it was when my mother cooked it for me in the 60's. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked. This past weekend I was buying round steak, and the memories started flooding in how yummy this recipe is.Īs soon as I got home, my husband began to unload the groceries from the car, and I began to prepare the Chinese Style Chop Suey. In a big pan or wok, sauté garlic, onions then add in the pork. I think back then as it is today, it was one of the less expensive cuts of steak that was available to buy. Add soy sauce, ginger, horseradish, celery and green pepper heat through. I make a delicious chicken chop suey, and I dont add rice or noodles. Transfer to a large bowl sprinkle with chopped green onions if desired. ![]() Stir well to make sure every piece is evenly coated. Add tapioca starch (or cornstarch), salt and a little water. It helps a lot if you sharpen your knife beforehand. Cut it crosswise into thin slices (about 5mm/0.2inch). Season with salt and pepper, and Add in more soy sauce if desired. Lay the chicken breast flat on a chopping board. OeKc05 ApStarJo I agree with you about the bean sprouts. Add in the bean sprouts and cook, stirring for about 2 minutes. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. It is a great and cheap way to serve several guests at once. Blanch the carrots and bean sprouts in vegetable stock 15-30 seconds at a time and set aside. I remember my mother would make this when the round steak was on sale at the grocery store. In another pan, crush bouillon cubes and dissolve in pineapple juice. I like to make chop suey when company is coming. In a large skillet or wok, sauté the onions, celery and carrot in half the oil until the onion is golden brown. The Soy Sauce we used with it was probably the only authentic taste I really experienced. The closest Chinese restaurant was 150 miles away. I remember it was the first time I knew anything about what Chinese food might taste like, not that this is an authentic Chinese dish, but for me, back in the 60's it was as close as I was going to get to authentic Chinese food. Mix together all sauce ingredients in a small bowl then transfer to the skillet along with the cooked chicken.Reduce heat to a simmer and cook for 2-3 minutes. ![]() This is a recipe that my mother used to make me when I was a young girl. Add the mushrooms, onion, celery, carrots, and garlic to the skillet and cook for 3-4 minutes, then add in the bean sprouts and cook for 1 more minute.
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