Recipe by startnover
Top Review by Chef PotPie
I served this over sticky rice and it was fabulous. I doubled the recipe and added a little more celery and bean sprouts, because we love them. Also added a few cloves of minced garlic, and 1 tablespoon of sugar to the soy/cornstarch mixture. (Jut knowing my family's tastes.) I also chopped the Chinese BBQ pork and added it to the vegies just before the soy/ cornstarch mixture. (Just my way of doing things!) The cook times were right on the money, (10 minutes for a double batch of vegies), everything came out crisp, sweet and yummy! The BBQ pork was very lean and added such a great flavor I don't now why I never thought of using it before. The best compliment I can give besides the 5 stars is that my soy sauce-stained recipe card of 20-something years for Chop Suey that I've always made using chicken breast meat is gone as of tonight, being replaced by your recipe. Thank you so much for sharing this, homegirl! It was a taste sensation!
- 1 cup thinly sliced onion
- 1 cup sliced mushrooms
- 3⁄4 cup bias-sliced celery
- 1⁄2 cup sliced water chestnuts
- 1⁄2 cup sliced red bell pepper
- 3⁄4 cup bean sprouts
- 2 tablespoons oil
- 1 cup chicken broth
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons cornstarch
- 1 cup finely sliced Chinese barbecue pork
- salt and pepper
- serve over steamed jasmine rice or crunchy chinese noodles
Directions See How It's Made
- Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
- Add broth cook till heated through.
- Combine soy sauce and cornstarch and add to vegetable mixture.
- Cook and stir till thick and bubbly.
- Serve over rice or crispy noodles and sprinkle with pork.