Recipe

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Episode 111

Chop Suey

For Pork
200 grams pork chop or your favorite protein
1 tablespoon Shaoxing wine
1 tablespoon oyster sauce or ½ tablespoon soy sauce for plant-based
1 teaspoon potato starch
For Sauce
¾ cup low-sodium chicken stock or vegetable stock
1 tablespoon oyster sauce or ½ tablespoon soy sauce for plant-based
2 teaspoons potato starch
¼ teaspoon ground white pepper
¼ teaspoon salt
1 teaspoon toasted sesame oil
For Stir Fry
1 tablespoon vegetable oil
10 grams garlic ~2 medium cloves, minced
8 grams fresh ginger ¼-inch coin, peeled and minced
70 grams celery ~1 rib, sliced at an angle
70 grams onion ~½ small onions, sliced
70 grams carrot ~ ½ carrot, julienned
70 grams red bell pepper ~ ½ pepper, julienned
140 grams cabbage ~2 leaves, chopped
70 grams snap peas 10 snap peas, trimmed and sliced
for noodles
400 grams fresh chow mein noodles boiled according to package directions

Instructions

Bring a large pot of water to a boil for the noodles. If you prefer serving this over rice, you can make rice instead. The Chop Suey takes about 8 minutes to cook, so be sure you time your noodles or rice so that it’s done around the same time as the stir-fry.

To prep the pork, cut it into ¼-inch strips and add it to a bowl with the Shaoxing wine, oyster sauce, and potato starch to a bowl and stir well to combine.

To prepare the sauce, add the chicken stock, oyster sauce, potato starch, white pepper, salt, and sesame oil to a bowl and whisk to combine.

When your vegetables are all chopped and ready, heat a large frying pan over high heat.
Add the vegetable oil to the pan with the garlic and ginger and fry until fragrant (about 20 seconds).

Add the celery, onion, carrots, and bell peppers and stir-fry until the onions become translucent.

Move the vegetables towards the edges of the pan to make room in the center and add the marinated pork. Press the pork out into a flat layer and let it brown on one side.

Stir-fry the pork in the center of the pan until it’s mostly cooked through. Then continue stir-frying it together with the vegetables.

Add the cabbage and snap peas and stir-fry until the snap-peas are bright green.

Give the sauce a stir and then add it to the pan. Boil the mixture until the sauce thickens. Adjust salt and pepper to taste.

Serve the Chop Suey over noodles or rice