Recipe: Chop Suey

Its name means ‘mixed bits', and a typical Chop Suey consists of a stir-fry of meat such as chicken, beef, or pork, along with an array of mixed vegetables including celery, onions, mushrooms, peppers, water chestnuts, and bean sprouts, served with noodles or steamed rice. However, when it comes to Chop Suey recipes, it seems that anything goes. So feel free to add your favorite stir-fry vegetables, or whatever you happen to have on hand.

Stir-Fry:

2 tablespoons peanut oil
½ onion, peeled and thinly sliced
2 cloves garlic, peeled and finely minced
2 jalapeno peppers, deseeded and thinly sliced
2 boneless, skinless chicken thighs or breasts (about a pound), thinly sliced
3 stalks celery, thinly sliced
8 large mushrooms, thinly sliced
2 cups mung bean sprouts
4 portions vermicelli noodles, cooked according to package directions

Sauce:

¼ cup soy sauce
2 tablespoons xiao shing (Chinese rice wine)
2 tablespoons oyster sauce
1 cup chicken stock
1 tablespoon corn starch dissolved in ¼ cup water

Combine all sauce ingredients in a bowl or measuring cup and set aside. Heat peanut oil in a large wok. Add onions, garlic, peppers, and chicken, and stir-fry until lightly browned. Add celery, mushrooms, and bean sprouts and continue stir-frying until vegetables are tender and chicken pieces are done. Add noodles and sauce and toss until all ingredients are uniformly mixed and sauce is slightly thickened. Serves 4.