Cantonese Chop Suey
Recipe: #8316
February 28, 2013
Categories: Chicken, Rice, White Rice, Bok Choy, Asian, Chinese New Years, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Chicken Dinner, more
"Great for cleaning out the veggie bin of this and that, and of course I made this with what I had on hand. It is very forgiving on what your vegetables are. I have listed some options for other veggies- if you use those, use a little less of the others so the amount of sauce stays nice, or just increase the sauce. Serve this with rice, over pan-fried noodles, over crispy canned chow mein noodles or cook chinese wheat noodles and stir them in (in which case this would now be "lo mein")."
Original is 5 servings
Ingredients
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- SAUCE
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Nutritional
- Serving Size: 1 (374 g)
- Calories 126.6
- Total Fat - 3.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 34 mg
- Sodium - 1473.2 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 4.2 g
- Sugars - 8.4 g
- Protein - 8.3 g
- Calcium - 103 mg
- Iron - 1.9 mg
- Vitamin C - 38.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix sauce ingredients and keep nearby.
Step 2
In a large deep skillet or wok, stir-fry the carrots, celery and onion in oil until they begin to brown.
Step 3
Add the cabbage and ginger and stir-fry until the leafy part of the cabbage wilts a bit.
Step 4
Add the chicken/protein, bean sprouts, bamboo shoots, and scallions and cook until the bean sprouts just begin to soften.
Step 5
Re-stir the sauce and pour into wok, stir for a few minutes until it boils and thickens.
Tips
- Cooked white or brown rice- whatever you have or like, cooked noodles, or crispy chow mein noodles.
2 Reviews
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