![]() ![]() If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing: Secret 1 – Chinese Cooking WineĬhinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. How to make a Chop Suey that’s REALLY restaurant quality Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles. This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!Ĭhop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Stir in the scallion greens and serve immediately with white rice.Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry. Continue to stir and cooks while the sauce thickens, about 3-4 minutes. Stir in the sauce and let it start to bubble. Stir in the scallion whites, mushrooms, and water chestnuts. Toss in the pepper and celery and cook, stirring often, for about 2-3 minutes. When hot, add the chicken and toss frequently until it is almost cooked through. Then whisk the cornstarch into the remaining sauce along with 1/2 cup of water and set aside.Īfter all your vegetables are prepped, heat the oil in a wok or other large skillet. Pour about 2 tablespoons onto the chicken. In a liquid measuring cup or medium bowl, whisk together the soy sauce, honey, and garlic until well-combined. Place the chicken in a bowl and set aside. shittake mushroom caps, slicedġ can (8 oz.) sliced water chestnuts, drainedġ cup white rice, cooked to package directions, for serving boneless and skinless chicken thighs, cut into bite-sized piecesġ/3 cup soy sauce, preferably fermented (or low sodium)ġ tablespoon coconut oil (or other cooking oil)ġ green bell pepper, cut into bite-sized piecesĥ scallions, greens and white sliced and separatedĪbout 4 oz. This dish will serve four people.Ībout 1-1/4 lbs. Plus I love making a healthier and cheaper version of take-out foods at home. They are a cinch to put together and they are so versatile. Stir-fry is one of my favorite warm-weather weeknight meals. Chinese cabbage, bamboo shoots, and bean sprouts would all be good in this, too. You can use both or pack as many veggies into this stir-fry as you want. ![]() This time I used a green pepper, but last time I used some baby bok choy in its place - both were good. I've made this dish inspired by a similar recipe at Brooklyn Farm Girl a couple of times now and we really like it. We found heirloom French breakfast radishes and I'm hoping they are cute and tasty! They should be ready to harvest in just over 20 days.īut, back to this meal. I can't wait for the radishes to come up. We don't have room for a large garden, but we are doing radishes, lettuces, green beans, tomatoes, and a bunch of herbs in containers. We did start some seeds this past weekend as well as potted a few new herbs. ![]() ![]() As I mentioned in my last post, it's a difficult time of year for cooking - no fresh local vegetables available yet and most of our preserved goods from last year's harvest are gone. The weather is starting to warm up around here and for me that means that I start to want lighter dinners. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |