According to lore, a Chinese cook is angry at his San Francisco patrons put together a dish with the day’s garbage cooked in a bit of broth. It is believed that chop suey is actually a slanged out version of “chopped sewage”.There are many stories about the origin of chop suey and we have picked some of the more believable ones to share with you here: Read on to learn how to make Hong Kong chop suey. Chop Suey Originsīefore jumping into the recipe, let’s take a look at all the controversy surrounding the origins of this amazing dish. Hong Kong Chop Suey is one of these renditions the dish, like Hong Kong itself, combines authentic Chinese flavors with some western ingredients to present a concoction that is the best of both worlds. Food exchanges: 3 lean meat, 1 starch, 3 vegetable.However, modern day chop suey has come a far way since then and is now infused with a number of ingredients and flavors to suit the demands of each market. fat, 0 grams trans fat), 33 grams carbohydrates, 18 grams protein, 379 mg sodium, 40 mg cholesterol, 58 mg calcium, 3 grams fiber. Selasky for the Free Press Test Kitchen.Ģ71 calories (20% from fat), 6 grams fat (1 gram sat. Each serving consists of about ¾ cup chop Suey over ½ cup brown rice.Ĭreated by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Bring to a boil cook and stir 3 to 4 minutes or until thickened. Stir the broth mixture and add to the skillet along with the pork. Add the onion, bok choy and water chestnuts stir-fry 2 to 3 minutes. Remove pork and keep warm.Īdd the remaining 1 tablespoon of canola oil and stir-fry the carrots and celery 3 to 4 minutes. Add the pork and stir-fry until no longer pink. In a large skillet or wok, heat 1 tablespoon of the canola oil over high heat and add the red pepper flakes cook 30 seconds. In a separate bowl, combine the remaining soy sauce, cornstarch, ginger, broth, sherry and sugar set aside. Add the garlic and 2 tablespoons of the soy sauce and stir to coat the meat. ■ 4 cups cooked brown rice, prepared without salt or oilĬut pork into strips and place in a bowl. ■ 1 (8-ounce) can water chestnuts, sliced and drained ■ 4 tablespoons reduced-sodium soy sauce, divided Serves: 8 / Preparation time: 15 minutes (plus marinating time) You can decrease the ingredients by half if you like, but the leftovers last at least 2 days in the refrigerator and freeze beautifully.Ĭontact Susan Selasky: 31 or Follow her on Twitter Chop Suey Using brown rice instead of white rice adds a heartier flavor. One serving (¾ cup) is ample if served with ½ cup of brown rice. But this recipe, as is, is great if you’re learning how to judge portion sizes. Feel free to adjust the type of vegetables and the amount in this recipe. Slice it into medallions first, then cut those into strips.Ī stir-fry is a great way to up your vegetable intake. To make the pork easier to slice, place it on a plate in the freezer for about 20 minutes until it just begins to become firm. The short marinating time works because the pork pieces are cut into small strips. Using soy sauce (reduced sodium preferred) helps tenderize and add flavor to the pork. This stir-fry recipe benefits from two hours of marinating and two ingredients: garlic and soy sauce.
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