Chinese Chop Suey

Hello, Ramadan Kareem to everyone!
I know its a bit cruel to put up pictures of food at such a time, but I made this for iftar yesterday and absolutely loved it! Since the start of my blog, everything that has been featured on it is mostly desserts and baked goods. A friend pointed out to me the other day that my blog was too ‘sweet’. For some reason any savoury cooking I’ve been doing just hasn’t had time to make it to my blog. So here is a new recipe I tried out the other day, my own modified version of Chop Suey. Chop Suey is basically a Chinese dish made up of meat and vegetables cooked in a thickened sauce. It can be served with fried rice or noodles. The American Chop Suey is a bit more fancier, with different types of meat or seafood as the basic constituent. This recipe is pretty simple and doesn’t take too long to make.
250 grams meat (preferrably chicken), sliced into little pieces
2 cups of cabbage or cauliflower
1/2 carrot sliced thinly
1 capsicum, chopped into 1″ cubes
3 green onions, cut into 1″ pieces
1 egg white
Oil for cooking
For the seasoning and thickening sauce, I find it easiest to use a store-bought version. You can get packaged chop-suey seasoning in many places. But if you choose to make your own, the basic ingredients would be garlic, ginger, soy sauce, black and white pepper and salt. Use cornflour as the thickening agent. 
Marinate the chopped meat with the egg white, some seasoning and 1 tablespoon of oil. Leave this mixture for about 15 minutes. Heat oil in a wok and add the meat, stir fry for about 1 minute. Add the vegetables and stir fry for 3-4 minutes. Dissolve all seasoning into 1/2 cup of water and add to the wok. Mix and stir fry on lowered heat for a few minutes, until all the vegetables are cooked. If the seasoning sauce seems too dry or watery, add more water or cornflour as required until the sauce starts to thicken.

Serve with simple fried noodles (preferably egg noodles) or fried rice.


2 thoughts on “Chinese Chop Suey

  1. yeah that looks oh so delicious but you seem to be missing a favourite substance of mine called green chilly/black pepper..and since cauliflower and cabbage are both out of season here..i m planning to toss in carrots and capsicum

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