If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals. My interests are knitting Scandinavian socks, sweaters, reading. My favourite cookbook is the one I have made myself over the past 40 years. >My pet peeve is too much garlic in a creamy rich sauce. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. Over-crowding your pan while cooking will result in steaming versus frying or sauteing and will make them soggy.I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. Make sure that the size of your wok or skillet is big enough to accommodate all the ingredients. This process will preserve the vibrancy, flavor, and nutrients of these. Another good tip that you can use is to parboil (to drop your vegetables in boiling water for a minute) then blanch (submerge them in ice-cold water) them. It is about two hundred and fifty grams. It's best to always cook the ones that take longer to soften then add the ones that cook quicker later. Chicken Chop Suey Ingredients 100 grams Chicken Breast (Sliced to bite-sized chunks) 100 grams Chicken Liver (Sliced.) 250 grams Cabbage (Quartered.) 200 grams Cauliflower (Slice into bite-sized flowerets.) 1 Medium-sized Carrot (Sliced. So make sure to be mindful of the cooking time. Foxy Tips for a Vibrant and Delicious Chop Sueyĭo not overcook your veggies! This is a big no-no when making this dish, you want vibrant and tender-crisp, not soggy and gray vegetables. Other Options- as if having a counter-full of veggies, meat and seafood are not enough, some also like adding hard-boiled quail eggs, and fried firm tofu. Seafood Options- If you opt to add seafood on the already flavorful mix of your Chop Suey, the best options would be shrimps, prawns, scallops, squid, and mussels. The ones made here in the Philippines usually include pork or chicken liver, chicken heart, and gizzard. Add the chicken back into the pan and pour the sauce over the mixture. Stir in the bean sprouts and cook 1 more minute. Cook for 4-5 minutes just until the carrots and celery are tender but not overcooked. Pork, beef, and chicken being the most favored ones. Heat the remaining 1 Tablespoon of vegetable oil in the same pan and add onion, carrot, celery, and garlic. Meat Options- there are also several meat options that you can choose from. On this recipe, I also used Pak Choi and Sugar snaps freshly picked from my backyard garden. Vegetable Options- You can use leftover vegetables on your fridge that needs to be cooked soon or harvest them fresh from your own veggie garden! The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts. It is mostly described as a "stir-fry of vegetables, meat, and seafood that comes with a thick sauce." This is the reason why Chop Suey has no exact formal definition. You can choose whatever you want or omit the ones you do not like. The good thing about cooking Chop Suey is that you can use as many varieties of vegetables, meat, seafood, and other additions as you like. The one I made, of course, is the Filipino way of making this mouth-watering dish that we eat with steamed with rice. But I have always known this dish to be paired with rice. Some historians claimed that this dish is originally noodle-based kind of like Chow Mein. This dish was somewhat made haphazardly by mixing whatever available ingredients or leftovers were at that time and tossing it into a thick sauce- then viola! - Chop suey was invented! Nevertheless, I saw a common trend in those stories. History of Chop SueyĪs I was doing my research on this recipe, I was surprised to learn that the exact origin of this famous dish is still unknown! Yes, we know that it is an American-Chinese cuisine but there were so many accounts of how, when, and who started this dish that until now, are still left unproven. This Chop Suey recipe is not just visually stunning with its myriad of vegetables and meats, it is also delicious and so healthy! It's easy a stir-fry of colorful vegetables with thick yummy sauce good for special occasions or for an everyday healthy meal.
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