Chopsuey or Chop Suey is a recipe comprised of meat (chicken or pork) and seafood (shrimp or fish) cooked with varieties of vegetables. This dish is considered to be of Chinese origin but there are claims that Chopsuey is of American – Chinese origin that was made famous by Chinese immigrants in America. In earlier periods of Chinese history, “chop suey” or “shap sui” in Cantonese, and “za sui” in Mandarin, has the different meaning of cooked animal offal or entrails.
Chopsuey literally means “assorted pieces”, consisting of meat (often prawns, chicken, beef, pork or fish) and eggs, cooked quickly with vegetables such as broccoli, bean sprouts, cauliflower, cabbage, celery and baby corn, bound in a starch-thickened sauce. It is typically served with rice.
Here’s how to cook your own Chinese cuisine:
2 cup pork, cut into 1-inch cubes
4 to 5 pieces baby corn, halved crosswise
1 small onion, peeled and sliced
1/2 broccoli, cut into florets
1/2 small bell pepper, seeded and cut into strips
1/4 small cabbage, cut into 1-inch thick strips
1 to 2 cloves garlic, peeled and minced
1 tablespoon oil
1-1/2 teaspoons corn starch
1/2 cauliflower, cut into florets
1/2 cup evaporated milk
Salt and pepper to taste
- Sauté onions and garlic in a pan over medium heat.
- Add pork and cook, stirring regularly for 10-15 minutes.
- Add vegetables, baby corn, and fish sauce (you can replace fish sauce with broth cubes to make it less salty), stirring gently to combine, and cook for about 3 to 5 minutes.
- Thicken the sauce with the cornstarch dispersed in water mixture.
- In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved.
- Add corn starch mixture to pan, stirring gently.
- Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened.
- Season with salt and pepper to taste.
- Serve hot.
Chī de hǎo, Qǐng xiǎngyòng.!!!