Local Moco: Chicken Chop Suey

Every gathering needs a stir-fry to balance out all the heavy meat dishes and deep-fried delectables placed on the potluck table.

Or, there’s chop suey, known to serve as a topping for chow fun and chow mein noodles.

Muriel Miura shares her recipe for this classic in “Celebrating in Hawai‘i.”

CHICKEN CHOP SUEY

By Muriel Miura

• 1 pound boneless chicken, sliced
• 4 tablespoons canola oil, divided
• 1 onion, sliced
• 1 cup carrots, cut in strips
• 1/2 cup celery, sliced diagonally
• 1 (9-ounce) package chop suey mix (bean sprouts, cabbage, carrots)
• 1/2 cup stock or water
• 1 cup Chinese peas or sliced green beans

>> Marinade:

• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• Dash pepper
• 2 teaspoons sherry
• 1 tablespoon oyster sauce
• 1 tablespoon shoyu
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, crushed
• 1 slice ginger, minced

Combine marinade ingredients and marinate chicken 15 minutes.

In a hot skillet or wok, heat 2 tablespoons oil. Saute onion, carrots, celery and chop suey mix for 1 minute. Remove.

Heat remaining oil and saute chicken 30 seconds (reserving marinade); return vegetables to pan. Mix well. Add marinade and stock or water; cook 1 minute. Stir in Chinese peas or green beans. Cook to heat peas, about 1 minute. Serve immediately. Serves 4 to 6.

Nutritional information unavailable.

Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.