BEST Chop Suey Recipe
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- เผยแพร่เมื่อ 20 มิ.ย. 2020
- After years of experimentation, I think I’ve come up with the best Chop Suey Recipe, and in this video, I’m going to show you all my tricks. With tender strips of marinated pork with a rainbow medley of crisp, vibrant veggies, this quick stir-fry comes together from a handful of pantry staples in about 15 minutes. I’ve included a bunch of techniques to help you with everything, from chopping the vegetables to making the sauce and getting that wok-charred flavor in a regular frying pan. The best part about this Chop Suey is that it’s super flexible, and you can even make it vegan friendly with a few plant-based substitutions.
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INGREDIENTS:
FOR PORK
200 grams pork loin (cut into 1/4-inch strips)
1 tablespoon Shaoxing wine
1 tablespoon oyster sauce
1 teaspoon potato starch
FOR CHOP SUEY SAUCE
3/4 cup low-sodium chicken stock
1 tablespoon oyster sauce
2 teaspoons potato starch
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1 teaspoon sesame oil
FOR STIR-FRY
10 grams garlic (~2 medium cloves, minced)
8 grams fresh ginger (1/4-inch coin, peeled and minced)
70 grams celery (~1 rib, sliced at an angle)
70 grams onion (~1/2 small onions, sliced)
70 grams carrot (~ 1/2 carrot, julienned)
70 grams red bell pepper (~ 1/2 pepper, julienned)
140 grams cabbage (~2 leaves, chopped)
70 grams snap peas (10 snap peas, trimmed and sliced)
1 tablespoon vegetable oil
FOR NOODLES
400 grams fresh chow mein noodles (boiled according to package directions)
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You’ve mentioned cutting ginger against the grain several times, but I do not know how to tell which way the grain runs in a ginger root. Do you need the peel to tell you, or is it something in the flesh? I apologize, but I’ve never heard of this before. It is easy to see the direction muscle fibers are laying when I prepare meat, but ginger is a very different thing. Thanks for any help you can give.
I’m stuck recuperating from surgery in the hospital for a bit, so I’ve been watching all of your videos in order. It’s been fun to see how you’ve grown your channel and content over time. I cannot imagine how much time, effort, and talent you’ve needed to make No Recipes such a success, but I’m very grateful you stuck with it, as I’m a much better cook as a result. So thank you very much!
Thank you so much for your kind words, and I hope your recovery goes smoothly!
Regarding ginger, it has fibers running through it (similar to a lot of root vegetables). The fibers run from end to end, so if you cut ginger crosswise (as opposed to lengthwise) you should be cutting against the grain. You can't really see the grain when the peel is still on, but once you've peeled it, you should be ale to see it. You should also be able to to feel it when you cut it with a knife (you'll encounter more resistance cutting against the grain than with it). The reason for cutting it this way is so you don't end up up with a wad of ginger fiber in your mouth (particularly when julienning ginger) when you eat it. I hope that helps?
@@NoRecipes Thanks, that makes perfect sense. It’s always fun to learn something new, so from now on, my ginger is going to be cut against the grain. I most definitely haven’t always done this correctly, because every now and then a family member would complain about a tough wad of ginger fibers in their food. I’d always deny its existence, of course, but now I know they were right, lol.
@@pinkmonkeybird2644 It's also worth noting that ginger branches out so the direction of the fibers will change with the direction of the branches. If you think of the ginger like a tree, and the thick part as the trunk, the fibers run up and down in the trunk, but as you go out to the branches, the fibers, will go from side to side (from the base of the branch to the tip). That's why I usually cut the knobs (branches) of ginger off before chopping it.
Thanks for the explanation ❤
Really appreciate you including plant-based alternatives for the ingredients!
Glad to hear it was helpful! I like to serve both audiences and encourage people to make plant-based substitutions when they can.
which wine you added sorry
Bon appetite, Dear Mark. Again mouth watering recipe. Keep going!!!
Thanks for your support as always Mikail!
I followed this recipe an it was a hit all the way through. It was AMAZING!!!!
I'm happy to hear you enjoyed it! Thanks for letting me know😄
Very nice and clean job...I'm going to add this to my restaurant menu too... thanks master chef
You're welcome!
Looks excellent
Thanks Tinks!
Genuine chef
Very good recipe......Congratulations....
Thanks!
Hi thanks for this recipe I love Oriental food.🙏
My pleasure 😊
I'll have to try it soon with chicken, cool recipe 👍
It's delicious with chicken. Thigh meat is a little more forgiving but it will work with breast meat as well.
This recipe is perfection! Can't wait to try the vegan version next time.
Thanks Nadine, I'm glad to hear you enjoyed it! This can definitely be done vegan, but just be sure to use a very flavorful vegetable stock, and soy sauce. I might also increase the amount of garlic.
Fabulous
Thanks
You're welcome!😀
That celery cut is new to me, awesome
I actually had to go and watch my own video because I couldn't remember how I'd cut them😆
@@NoRecipes I totally love it, the half moon cut is disgusting, your cut is much better!
First off -- the production quality? It is so amazing the effort and consideration that goes into these videos, not to mention your great personality. Thanks!
Okay now question, where do you find orange eggs? Even free range organic ones at the supermarket I cannot find these deeply colored and delicous eggs I eat at ramen shops and see in recipe videos.
Thanks Brianna! It's always good to hear that my efforts don't go unnoticed 😁 Regarding the eggs, I'm based in Japan, and most of eggs here are that color. It's a result of the chickens being fed a diet high in beta-carotene (usually in the form of chili peppers). Although they are nutritionally better, blind taste testing has shown that the color of yolks doesn't actually make a difference in the taste of the egg. That being said you things that look better also tend to taste better to us, so there's definitely some value in the color. I'm not sure where you are located, but in the US, there are a few brands that have good colored yolks. There's a farm in California that sells "Jidori Eggs" and I've seen them in Japanese markets around the country. Also, Eggland's Best eggs have a decent color yolk and they're available almost everywhere.
the orange color of the egg yolk come from what the eat
Yummy
😄
Delicious
Subscribed
Thanks, and welcome to the channel!
@@NoRecipes ❤️
chop suey yummy i like chopsuey because i like vegetable yummy🤤😋
Me too👍🏽
You are very good 👍
Thank you! 😃
Looks great! Thank you!
Thank you too! I hope you've been doing well?
Chop..chop..chop...love the chop music
😄
Yummmmmm
Thanks Terri!
I love watching chefs slice vegetables! I have a dumb question. Do you always have to peel the ginger? Since I put it a lot in vegetables, I thought you probably cannot feel the skin. I just use a brush to clean the ginger root really well.
Not a dumb question at all. Fresh ginger (wet, translucent skin) has very thin skin so I don't usually peel it, but the skin on ginger that's been cured (dry and silvery looking) can be a little papery, so I usually peel it. The best way to peel is to use a spoon so you can get into all the nooks and crannies without loosing a bunch of ginger with the peel. That being said, if the skin doesn't bother you then there's no reason to change what you're doing.
@@NoRecipes Thank you so much Marc!
Thank you....I cooked today.. I would like to attach a picture.
Cool! I hope you enjoyed it! TH-cam doesn't let you upload pictures, but you can post it somewhere else and include a link to the photo in comments.
Dear friend,
I greatly liked your techniques.
Here is another challenge for you, The Magic Bowl (Le Bol Renversé).
The Chinese that came to Mauritius Island created this recipe.
In a bowl put a poached egg, the shinny side down.
Then put a chopsuey with the following ingredients: chicken, prawns, bell peppers, bak choy, baby corns, carrots, mushrooms, onions and so on. The secret is the sauce, it should neither be too thick nor sticky.
Afterwards add a heap of cooked rice in the bowl and cover it with a plate.
Overturn the plate together with the bowl.
Gently remove the bowl and you will feel the magic instant.
So, I hope that you will successfully prepare the Magic Bowl and upload a video.
Cordially,
Mortician
Hi Mortician, I just looked the dish up and it's a cook idea! Kind of like an Asian rice bowl, but inverted onto a plate. Thanks for sharing!
@@NoRecipes I wish you could make a video showing us how to properly cook it.
@@morticianforreal Perhaps some day I can come to Mauritius to try it out. I don't usually like to start adjusting recipes I've never had myself.
Did you grow up in Flagstaff,AZ? Our town had a Chinese American restaurant that had a big Chop Suey sign too. It’s still there today along Route 66.
I grew up in Napa, CA. I think the sign is still there: commons.wikimedia.org/wiki/File:Chop_Suey__-Napa,_California-__DSC03172.JPG I've seen these signs all over the country so I think it was pretty common at some point.
Do you ever use baking soda to tenderize the meat?
Hi Cindy, I haven't tried it with meat, but I do use it to brine shrimp (gives the shrimp a snappy texture).
Sir can you share the recipe of fish fillet katsu
Hi Suman, you can follow my recipe for chicken katsu (th-cam.com/video/kThq7wjG1Kw/w-d-xo.html), and just substitute fish for the chicken. You'll want to fry it at a higher temperature (180 C) as fish will fry faster than chicken.
I want to like but there's no like button only dislike. Is this a yt bug?
Hi Hargie, yikes, thanks weird! Does it happen on other videos (either on my channel or other peoples channels) or just this one?