Chop Suey
By Cookie67
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.
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
Details
Servings 6
Preparation
Step 1
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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