MY EASY ASIAN CHOP SUEY
Here’s a quick, favorite recipe. Awesome! If you like Chinese food you’ll love this dish.
About a pound of beef stew meat (cubed in package) or chicken breast meat
La Choy brand Light soy sauce (only use this brand or this dish will not taste right)
Meat tenderizer (found in any supermarket) or half teaspoon lemon juice
ACCENT’ (MSG)
Garlic powder, ground white pepper, ground ginger, Sugar, corn starch, olive oil
28 oz. Bean sprouts (fresh in produce section of supermarket) or canned (in Asian
section)
Cooked rice (optional)
In a medium bowl pour about 5 tablespoons of La Choy brand Light soy sauce (must use
this brand or this recipe will not turn out right).
Now shake a little meat tenderizer or
pour in about a half-teaspoon of lemon juice in to the bowl.
Then shake in a little
ACCENT’ brand food flavor enhancer (MSG).
Next shake about one third teaspoon of
garlic powder into the bowl.
Next add about a half-teaspoon of sugar.
Then add about 1
teaspoon of cornstarch to the bowl.
Next add a couple shakes (about an eighth teas.) of
ground white pepper and ground ginger in to the bowl (a teas. of FRESH grated ginger is
much better).
NOTE: Frozen Ginger root keeps well in a plastic bag in your freezer,
simply grate it as needed while still frozen using a fine mesh grater.
Mix these ingredients
up well using a fork. (This liquid forms the “basis” of many Chinese dishes.)
Now
“SLICE” up a small package (about a pound) of beef stew meat cubes (available at any
supermarket) or chicken breast meat. The meat should be cut up into small half inch
pieces or cut into thin slices. The thiner the slices, the better it will taste.
Put these meat
pieces into the mixture in the bowl.
Using your clean hands mix the meat pieces around
real good making sure that all the meat pieces are thoroughly covered with the liquid.
Let sit for at least 5 minutes (overnight in the refrigerator is best).
Now get a 12 inch
skillet (if you don’t have a 12 inch skillet you can use an 8 inch pot) and heat up one and
a half tablespoons of olive oil until the oil is smoking a little (can replace a portion of the
olive oil with peanut or sesame oil for extra flavor.)
Use very high heat.
Next dump the
entire contents of the bowl (liquid and all) into the hot skillet slowly (be careful it might
splatter somewhat).
Now the trick is to keep tossing the meat around in the skillet
constantly. Do not let the meat rest for more than a few seconds in one place.
Keep
moving the meat with the spatula only until the meat is brown and no longer red or
bleeding (doesn’t take long), then throw in the 28 oz. of bean sprouts (if canned then
drain them 90%) , carrot slices, water chestnuts, or any other drained or fresh sliced up
vegetable you desire (even lettuce works if it is sliced up).
Toss this all around in the
skillet carefully and mix until all the vegetables are coated with the meat and any juices.
Keep doing this for no longer than 2 minutes. The idea is to just “wilt” the veggies a
little bit but you want them to still be kinda crisp.
Turn heat off!
Serve on plate or bowl
and add a dash of fresh soy sauce from the bottle over the top.
Can be served over
cooked rice (then the dish is called Chop Suey), or it can be garnished with canned dry
cooked Chinese noodles found in any supermarket Asian section (then the dish is called
Chow Mein).
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