Sunday, December 29, 2013

Chop Suey

Bok Choy! Oh boy oh boy oh boy!!! I searched the SLO Veg site for some ideas using bok chop and decided on chop suey. Its always a favorite in our house, and I figured I could incorporate a lot of vegies into the dish. Today I am using bok choy, celery, carrots, yellow onion, green onions and bell pepper. I am heading out to the store to pick up some mung bean sprouts and mushrooms to finish it off. (I am skipping the snow peas because our kid thinks he is allergic to them, as well as avocados, snap peas and regular peas.)
I prepped the celery, carrots, bell peppers and onions ahead of time so I can be ready to stir fry tonight. I also cubed the pork and put the meat into a bowl to marinate with the soy/oyster sauce mixture.Once the prep work is done, the actual cooking goes pretty fast. Start the rice in the steamer, then start the stir-fry. It'll be ready to serve in less than 20 minutes!

Chop Suey (Celery/Bell Peppers/Onions/Bok Choy) 

Servings: 6  Total Time: 1 1/4 Hrs.
2 garlic cloves, minced 
1 tablespoon plus 1 teaspoon oyster sauce 
1/2 tablespoon soy sauce 
1 teaspoon salt 
1 1/2 teaspoon cornstarch 
1 pound pork tenderloin, cut crosswise into 
  1/8-inch-thick strips 
2 celery ribs diagonally cut into 
  1/4-inch-thick slices 
6 oz snow peas diagonally cut into 
  1/4-inch-thick slices 
1/2 lb bok choy, cut into 1/4-inch-thick slices 
  (leaves and ribs separately) 
1/4 lb mushrooms cut into 1/4-inch-thick slices 
1 onion, halved lengthwise and into
  1/4-inch-thick strips 
1 green bell pepper cut into 
  1/4-inch-thick strips, then halved crosswise 
1/4 lb mung bean sprouts, rinsed and drained 
1 (5-oz) can sliced water chestnuts 
1 (5-oz) can sliced bamboo shoots 
1/4 cup chicken broth 
Vegetable oil 
Salt and pepper to taste 
Preparation: Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes. Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch. Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.  

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