1 onion or scallion CHOPPED CHOPPED Squash
2 2 1 BROWN
chopped carrots or green pepper (without seeds) 1 CUP
bean sprouts ½
CDA OF STARCH CDA ½
CORN SUGAR 2 TBSP OIL
1 pinch of salt
These correspond to the classic ingredients of vegetable Chop Suey, but it is the basis for creating any kind of variation. If for example we want to make pork Chop Suey, we skip the meat first and set aside. At the end of preparing the return to mainstream. Then explain it well.
Preparation:
Heat oil in wok or large skillet until it begins to smoke. Then place the onion, carrots and zucchini. (Please note that you can cut the vegetables into cubes or strips. In the Chinese restaurants in Uruguay, cut into thin strips about 3 to 4 cm long and 5 mm wide. I prefer it this way). Sauté for about 2 to 3 minutes, stirring. Stir in pepper and sauté 1 minute. The next minute incorporate soy sprouts (they last) and let another minute. Cooking times are short. The idea is that the vegetable is crisp, not soft. In this way, according the Eastern conception of food intake, vegetables are healthier because they preserve their properties. Additions
now
salt, sugar and starch previously dissolved in a little cold water. Stir, mix well and you're ready to serve. (The starch thickens slightly little juices).
Options:
china food restaurants tend to use and abuse of flavored known as Aji-no-moto, whose main component is the monosodium glutamate. I read that it is carcinogenic when consumed regularly. In many product packages as specified on the label, but several, since it is not compulsory to appoint, as called "flavored." Appears in various foods like potato chips, stuffed olives and cubes of soup, to name a few. In short, it gives a taste special. (That's the flavor that we recognize as typical of Chinese cuisine.) Sometimes short ¼ cube chicken soup concentrate (which has that flavored) and dissolve in hot water with salt, sugar and starch. Other times, what I do is to add soy sauce (2 tbsp for these measures). Another option that appears in the recipes is to add dashi or hondashi (half teaspoon powder), which is concentrated fish broth. We can do so by reducing boiling water with fish, vegetables and salt, or using other meat base such as chicken, beef or pork. The idea is to add a touch of meat extract.
Another option is to add other vegetables in similar proportions (it is easy to see how and if we add accordingly put more salt, etc.), such as cabbage, zucchini, peppers, red pepper, etc.. You may also be added to the end, along with sprouts, cubed tofu (made with soy milk).
Personally, I like the Chop Suey as follows (based on the preparation of restaurants): Short
rectangles of chicken, pork or beef (3 to 4 cm long and 1 cm wide approx, so that it fits in your mouth without using the knife. The pig and cow often cut with even thinner), about half a kilo. The marinate or soak in 5 tbsp soy sauce 1 tbsp rice wine, dry sherry or white wine and 1 tsp sesame oil, olive or sunflower. Add 1 teaspoon of salt. Let stand an hour or two in the refrigerator or freezer. (The marinade is inspired by the preparation of meat for the recipe Chow Mien, but may simply be chipped beef with salt).
heat the wok until the oil starts to smoke, drain the meat with a slotted spoon (reserve the juice from the marinade) and put it to fry. Stir constantly. If long much juice, I'll bringing to a source, so that it looks like boiled meat. If dried and sticks a bit, I add the marinade juice gradually. Just cook the meat to the wok. When I see that has been hechita, juicy, I add the marinade and almost immediately went back to the source and reserve. Juice sac around the wok, and if they have been restite, the bag with a silicone or similar brush to avoid scratching the surface.
Then add oil, heat up again and start to skip the onion, zucchini and carrots along with the Chop Suey recipe as it's explained above. I do as I described, but before the fire off and get the basics of vegetable Chop Suey, I add the meat cooked first with their juice. Stir well and serve.
2 2 1 BROWN
chopped carrots or green pepper (without seeds) 1 CUP
bean sprouts ½
CDA OF STARCH CDA ½
CORN SUGAR 2 TBSP OIL
1 pinch of salt
These correspond to the classic ingredients of vegetable Chop Suey, but it is the basis for creating any kind of variation. If for example we want to make pork Chop Suey, we skip the meat first and set aside. At the end of preparing the return to mainstream. Then explain it well.
Preparation:
Heat oil in wok or large skillet until it begins to smoke. Then place the onion, carrots and zucchini. (Please note that you can cut the vegetables into cubes or strips. In the Chinese restaurants in Uruguay, cut into thin strips about 3 to 4 cm long and 5 mm wide. I prefer it this way). Sauté for about 2 to 3 minutes, stirring. Stir in pepper and sauté 1 minute. The next minute incorporate soy sprouts (they last) and let another minute. Cooking times are short. The idea is that the vegetable is crisp, not soft. In this way, according the Eastern conception of food intake, vegetables are healthier because they preserve their properties. Additions
now
salt, sugar and starch previously dissolved in a little cold water. Stir, mix well and you're ready to serve. (The starch thickens slightly little juices).
Options:
china food restaurants tend to use and abuse of flavored known as Aji-no-moto, whose main component is the monosodium glutamate. I read that it is carcinogenic when consumed regularly. In many product packages as specified on the label, but several, since it is not compulsory to appoint, as called "flavored." Appears in various foods like potato chips, stuffed olives and cubes of soup, to name a few. In short, it gives a taste special. (That's the flavor that we recognize as typical of Chinese cuisine.) Sometimes short ¼ cube chicken soup concentrate (which has that flavored) and dissolve in hot water with salt, sugar and starch. Other times, what I do is to add soy sauce (2 tbsp for these measures). Another option that appears in the recipes is to add dashi or hondashi (half teaspoon powder), which is concentrated fish broth. We can do so by reducing boiling water with fish, vegetables and salt, or using other meat base such as chicken, beef or pork. The idea is to add a touch of meat extract.
Another option is to add other vegetables in similar proportions (it is easy to see how and if we add accordingly put more salt, etc.), such as cabbage, zucchini, peppers, red pepper, etc.. You may also be added to the end, along with sprouts, cubed tofu (made with soy milk).
Personally, I like the Chop Suey as follows (based on the preparation of restaurants): Short
rectangles of chicken, pork or beef (3 to 4 cm long and 1 cm wide approx, so that it fits in your mouth without using the knife. The pig and cow often cut with even thinner), about half a kilo. The marinate or soak in 5 tbsp soy sauce 1 tbsp rice wine, dry sherry or white wine and 1 tsp sesame oil, olive or sunflower. Add 1 teaspoon of salt. Let stand an hour or two in the refrigerator or freezer. (The marinade is inspired by the preparation of meat for the recipe Chow Mien, but may simply be chipped beef with salt).
heat the wok until the oil starts to smoke, drain the meat with a slotted spoon (reserve the juice from the marinade) and put it to fry. Stir constantly. If long much juice, I'll bringing to a source, so that it looks like boiled meat. If dried and sticks a bit, I add the marinade juice gradually. Just cook the meat to the wok. When I see that has been hechita, juicy, I add the marinade and almost immediately went back to the source and reserve. Juice sac around the wok, and if they have been restite, the bag with a silicone or similar brush to avoid scratching the surface.
Then add oil, heat up again and start to skip the onion, zucchini and carrots along with the Chop Suey recipe as it's explained above. I do as I described, but before the fire off and get the basics of vegetable Chop Suey, I add the meat cooked first with their juice. Stir well and serve.
