Chop Suey

Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in 1890's, requested vegetables with a bit of meat "job suey" or in "in fine pieces," and chef Joseph Herder obiliged.

Chop Suey
Chop Suey

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lb pork tenderloin, cut in half lenghtwise, into 1/2-inch thick strips

  • 2

    minced garlic cloves

  • 1

    tbsp oyster sauce

  • 1/2

    tsp cornstarch

  • 2

    celery ribs,diced

  • 6

    oz snow peas,sliced 1/4 inch

  • 1/2

    lb bok choy, leaves and ribs separate

  • 1/4

    lb mushrooms,sliced

  • 1

    onion, diced

  • 1

    green bell pepper, sliced into 1/4 inch pieces

  • 1/4

    lb mung bean sprouts

  • 1

    5-oz can each sliced water chestnuts and bamboo shoots

  • 1

    tsp vegetable oil

  • 1

    tbsp water

  • 1/4

    cup chicken broth

Directions

Mix together the garlic cloves, 1/2 tsp soy sauce, 1 tsp salt, 1/2 tsp cornstarch in a bowl. Stir in pork and marinate for 15 minutes. Keep vegetables separate. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 tsp vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts) adding 1 tsp oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tbsp water after 1 minute. Transfer each vegetable as cooked to bowl with celery. Stir together 1/4 cup chicken broth, 1 tsp oyster sauce, and 1 tsp cornstarch. Reheat wok over high heat until bead of water evaporates immediately. Drizzle 1 tbsp vegetable oil around sides of work, then stir-fry pork until just cooked through, about 2 minutes. Return all vegetables to wok and toss. Make a well in center, then stir borth mixture and add to well. Bring sauce to boil, undisturbed, then stir to combine port and vegetable. Serve with rice.

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