Chop Suey
Chevonne Hodges
ingredients
- Marinade:
- 1 T soy sauce
- 1 T oyster sauce
- 2 t grated ginger root
- 1 t each minced garlic, sugar and cornstarch
- 1 lb pork tenderloin or chicken breast, cut into strips
- Sauce:
- 1/2 c beef broth
- 1 T soy sauce
- 1 T oyster sauce
- 2 t cornstarch
- 1 tsp toasted sesame oil
- 1/4 t crushed red pepper flakes
- 1 T peanut or vegetable oil
- 2 c sliced mushrooms
- 1 c sliced celery
- 1 handful snow peas
- 2 c bean sprouts
- 1 can sliced water chestnuts, drained
- 1 c sliced green onion
directions
- 1
Combine all marinade ingredients in a medium bowl. Add meat and toss to coat. Let meat marinate for at least 15 minutes.
- 2
To make sauce, whisk together broth, soy sauce, oyster sauce, cornstarch, sesame oil, and red pepper flakes in a small bowl and set aside.
- 3
Heat oil in a large non-stick skillet over medium-high heat. Add meat and any extra marinade. Cook and stir until meat is browned on the outside, about 3 minutes. Add mushrooms, celery and snow peas. Cook and stir-fry for 3-4 more minutes, until mushrooms are tender. Add bean sprouts, water chestnuts, green onions and reserved sauce. Cook and stir for 3 more minutes, until vegetables and tender-crisp and sauce is bubbly. Serve immediately.
- 4
You can serve alone or with rice or noodles.
Source: Chevonne Hodges
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