Chop Suey Recipe

Ingredients

1 kg chicken thighs cut into bite-sized pieces

1 cube Tofu cut into 3x3x3 cm

200 grams bean sprouts cut diagonally cut into 15-mm-thick slices

3 pieces carrots diagonally cut into 15-mm-thick slices

1 bundle scallion diagonally cut into 15-mm-thick slices

6 pieces dried mushrooms cut into 15-mm-thick slices

1 tablespoon douchi (Fermented Black Beans)

1/2 each piece red & yellow Bell Pepper diagonally cut into 15-mm-thick slices

100 grams fresh ginger root minced fine

100 grams bamboo shoots

8 pieces baby corn cobs

2 sticks celery minced fine

2 sticks Coriander

1 piece Madame Jeanette

2 tablespoons Dark Sesame Oil

1 tablespoon Turmeric

1 piece red onion halved lengthwise and cut into 15-mm-thick strips

1 batch Potato Starch

2 tablespoons Squid Sauce

2 tablespoons Oyster Sauce

1 tablespoon Nutmeg

1 tablespoon Salt

1 tablespoon vétsin (Mono Sodium Glutamate / MSG)

200 grams snow peas or sugar snaps diagonally cut into 15-mm-thick slices

Soak the dried Mushrooms 10 minutes in lukewarm water and cut them in slices.

Heat the Wok maximally.

Steam or parboil the carrots, bell peppers, snow peas / sugar snaps, and onion for 1,5 minutes.

Stir-fry the mushrooms, chicken, carrots, bell peppers, and snow peas / sugar snaps for 3 minutes at maximum heat.

Add the rest of the ingredients and stir for 2 minutes.

Dissolve an amount of potato starch in minimum cold water and bind the dish as required.

Serve with (egg) noodles or rice.