Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chop suey. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chop suey is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Chop suey is something that I’ve loved my whole life.
Chop-suey is the Americanization of the Chinese quick dish tsap sui, which means "odds and ends, mixed bits" in the Cantonese dialect. The song title is a play on "Self-right-Chop Suey-cide. Chop Suey is a Chinese stew based on meat or fish with bamboo sprouts, onions, rice and chestnuts.
To get started with this particular recipe, we have to first prepare a few components. You can cook chop suey using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chop suey:
- Prepare Beef
- Make ready Broccoli Cauliflower Carrots Onions
- Prepare Garlic Soy sauce Oyster sauce Sugar
- Make ready Salt, Black pepper, seasoning cube Eggs
- Get Sesame oil/any oil will do Green & red pepper
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Instructions to make Chop suey:
- Start by chopping the ingredients, beef, carrots, onions, bell peppers & chop the garlic.
Blanch the cauliflower/broccoli, add them in hot boiling water and cook for 5minutes, remove with slotted spoon into cold water. Set aside.
- Add oil into the sauce pan, add the beef, seasoning with salt, keep stirring for 2minutes then add chopped garlic & onions. Keep Cooking until browned a bit.
Add the carrots & baby corns (optional), onions, stir then step aside to make the slurry Mix ¼ cup wate, a tbsp soy sauce & a tsp oyster sauce. Add a tsp sugar then flour/cornflour. Mix until there's no lumps. Set aside.
- Add the green & red pepper, cauliflower and broccoli, stir for 2minutes, add the slurry, then seasoning with chicken cube, add black pepper, keep stirring until it thickens.
Add boiled eggs when serving.
Voilà!
Wild Flavours Chef B
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