Chop suey literally means “assorted pieces” in Chinese.) This dish is one of my favorite Chinese meals, is a dish consisting of meats often chicken, fish, beef, shrimp (aka: prawns) or pork and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a corn starch-thickened sauce. It is typically served with rice but can become a form of chow mein with the addition of stir-fried noodles.
This dish is both very tasty and highly nutritious and I like to make it with very fresh vegetables.
- 2 chicken breasts
- 1/2 small Chinese cabbage
- 125 (4 oz) green beans
- 3 sticks of celery
- 2 medium or 1 large onion
- 1 large carrot
- 3 cloves garlic
- 250gr (8oz) prawns (shrimp)
- 2 tablespoons sesame oil
- 250gr (8oz) pork (optional)
- 2 teaspoons cornflour
- 1 chicken stock cube
- 1 tablespoon soy sauce
- 1 cup water
- small can bamboo shoots
- Cook the chicken and cut into small pieces. Shred cabbage finely, slice beans diagonally, peel and chop onions and carrot finely into small cube like pieces.
- Shell shrimp & de-vein if need be. Ensure all meats and vegetables are cut into pieces of a similar size.
- Heat sesame oil in steel wok and cook chicken quickly, then add the onions, garlic and carrot. Continue to cook.
- Add the cabbage, beans, celery, bamboo shoots (which you have cut into strips). Cook for 3 – 5 minutes.
- Add the combined water, cornflour, crushed stock cube and soy sauce to a pan, simmer until sauce thickens, then add to the wok.
- Simmer a further 3 minutes until cooked.
- Serve and enjoy with steamed rice or noodles.