Chop suey: known and loved, especially in American-Chinese cuisine, for its bountiful blend of tender meat, soft and fluffy egg and crunchy vegetables. And that’s before we even start on the gravy-like sauce that just smacks of perfection. So simple, yet so many opportunities to go wrong. Here’s what to do to end up with a plate of Asian stir-fry perfection
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Marion’s Best Chop Suey
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients
500g (1 lb) pork fillet or tenderloin
vegetable oil, for cooking
2 eggs, lightly whisked
1 brown onion, roughly sliced
3 garlic cloves, finely chopped
½ carrot, thinly sliced
½ capsicum, cut into bite-size pieces
200g (7 oz) green cabbage, roughly chopped
100g (3.5 oz) shiitake mushrooms, stems removed and discarded, thinly sliced
100g (3.5 oz) bean shoots
1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
finely sliced spring onion (scallions)
Marinade
½ tsp bicarbonate of soda (baking soda)
2 tsp cornflour (cornstarch)
1 tsp soy sauce
Stir-fry sauce
3 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine
½ tbsp dark soy sauce
1 tsp sugar
1 chicken stock cube
Steps
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Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes.
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In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine.
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Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks.
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Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char.
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Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms.
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Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately.
All Marion's Recipes are Yummy
Yummy Yummy
It truly is the best stir fry!!
I don’t ever write reviews on recipes, but I have to for this one! Not only is this recipe amazing as is, but the technique and tips that you’ve given us with this recipe are invaluable! I love to cook and I have been able to take my cooking game to a new level! The devil really is in the detail! I make this or a version of this at least once every two weeks! Thank you for sharing!
Perfection!