Best Modern Chop Suey With Shallots Ginger And Garlic Essence Recipe Epicuriouscom Recipes

Chop Suey image

Yield Makes 6 servings

Number Of Ingredients 20

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
Water
Salt and pepper to taste
N/A pepper

Steps:

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.

Modern Chop Suey with Shallots, Ginger, and Garlic Essence image

Provided by Joseph Poon

Yield Makes 4 to 6 servings

Number Of Ingredients 26

Vegetables:
10 fresh shiitake mushroom caps, thinly sliced
10 fresh oyster mushroom caps, thinly sliced
10 ears canned baby corn, rinsed
3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
3 medium asparagus spears, trimmed and cut into 2-inch pieces
2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices
1/2 small red onion, thinly sliced (about 1/2 cup)
Shallot, Ginger, and Garlic Essence:
1/2 cup canned low-salt chicken broth
2 tablespoons dry white wine such as Chardonnay
1 teaspoon mushroom soy sauce or light soy sauce*
1 teaspoon fish sauce (nam pla)*
1 tablespoon oyster sauce*
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
1 shallot, finely chopped
4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
Asian sesame oil, for drizzling
Fresh cilantro sprigs, for garnish
*Available at Asian markets

Steps:

Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside.
Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro.