Shrimp Chop Suey
January 01, 2014
Categories: Dinner, Main Dish, Shellfish, Shrimp, Asian, Chinese, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Make it from scratch, Spring more
"Chop suey is basically a meat and vegetable stir fry recipe with a thickened sauce. It is one of my favourite Chinese foods. This recipe is easy to put together and one my family requests quite often. If gluten intolerant make sure you are using gluten free soy sauce."
Whisk together the stock, corn starch, soy sauce, mirin, fish sauce, sesame oil, ginger, garlic and pepper; set aside.
Pour the vegetable oil into a wok or large skillet and bring to medium-high heat.
Add the carrots, celery, onion and bell pepper and cook until a la dente, about 10 to 12 minutes. (If veggies start to stick, add a bit of water, about a tablespoon at a time.)
Add the shrimp and bean sprouts and cook until shrimp is heated through.
Give the sauce a quick mix and pour into the wok or skillet; cook until thickened and sauce sticks to the vegetables.
Nutritional FactsServing Size: 1 (308.8 g), Calories 307.7, Total Fat - 16.6 g, Saturated Fat - 2.7 g, Cholesterol - 239.9 mg, Sodium - 1649.6 mg, Total Carbohydrate - 11.1 g, Dietary Fiber - 2.4 g, Sugars - 5 g, Protein - 28.8 g, Calcium - 136 mg, Iron - 1.1 mg, Vitamin C - 19.9 mg, Thiamin - 0.1 mg.
Tips & Variations
No special items needed.