Cantonese Chop Suey

Created by Sue on February 28, 2013

Ingredients

2 cups cooked chopped chicken (or cooked roast pork, cooked roast beef, cooked roast turkey, cooked shrimp, surimi-fake crab, scallops, or fried tofu cubes)
2 tablespoons chopped fresh ginger
3 cups shredded Chinese cabbage (or bok choy)
2 cups fresh bean sprouts
1 cup sliced bamboo shoots
1 cup julienned carrots (matchstick carrots)
2 celery ribs (sliced at an angle)
1 medium yellow onion (halved and then cut into thin slivers)
4 scallions, sliced

Sliced mushrooms, chopped red bell pepper, snow pea pods (optional)
SAUCE
2 cups chicken broth (or beef broth, or turkey broth, or pork broth, or seafood broth or vegetable broth)
2 tablespoons cornstarch
3 tablespoons soy sauce
2 teaspoon sesame oil
1 teaspoon granulated sugar (or Splenda)
Salt and pepper

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.