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
1 tablespoon cornstarch
1/2 teaspoon salt
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.