Prep 15 mins
Cook 25 mins
This is one of my favorite recipes from my cousin June. I enjoy cooking Caribbean chop suey because it's so easy to prepare and it's healthy too. Healthy eating is the primary reason for authoring my cookbook. From http://www.minnacookscaribbean by Nyla Morrison
- 1 lb thin spaghetti
- 4 celery ribs
- 2 large scallions
- 2 carrots
- 2 eggs
- 2 cups diced cooked pork
- 2 tablespoons soy sauce
- 1 teaspoon sage
- 2 tablespoons corn oil or 2 tablespoons sesame oil
- black pepper hot sauce
- Prepare spaghetti as directed.
- Chill covered overnight or until firm and separated.
- Use a deep iron skillet or stovetop wok.
- Cut up and carrots into small slanted pieces.
- Dice scallions.
- Heat pan over medium to high heat with half tablespoons of oil.
- Stir oil into oil bottom and sides of pan completely.
- Add celery and scallions together.
- Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
- Add carrots to pan.
- Stir and turn to cook thoroughly without burning.
- Vegetables should sizzle when cooking.
- Remove carrots when they have cooked 7 to 10 minutes.
- Put remaining oil into pan.
- Add spaghetti and stir.
- Add 2 beaten eggs.
- Stir again.
- Add vegetables to pan.
- Mix well.
- Sprinkle with soy sauce and spices to taste.
- Continue stirring until all vegetables are completely mixed.
- Serve immediately.
- Serves 6-8.
Despite the seemingly long list of instructions, this was a pretty easy one-dish dinner to prepare. I'd say it serves 6 at most; 8 would be a stretch. So the calories, fat, sodium & carbs per serving (only amount for whole dish is shown above) should be 341, 5.0 g, 401 mg, and 55.2 g, respectively--which makes it a pretty good pasta dish for dieters. The flavor was OK, too. The sage gave it of a novelty, though next time I'd cut down a bit on the amount.
This recipe serves 4-6.