BETTER THAN TAKEOUT - Chop Suey Recipe

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more affordable.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar flavor profile with less sodium.

Introduce the dish and its background.

Slice the stem of Chinese broccoli at a 45-degree angle into half-inch thick pieces and roughly cut the leaves.

Cut half a carrot into a few cylinders and then into rectangle pieces.

Pinch the tips of snow peas and rip off the top fiber.

Cut 1/3 of a bell pepper into thick strips.

Cut cauliflower into bite-sized pieces.

Reserve bean sprouts and gailan leaves to add later.

Prepare 2 cloves of garlic and 1/2 inch of ginger, slicing them thinly.

Cut 12 ounces of pork shoulder into 1/8 inch thick slices and marinate with 1/2 tsp salt, 1/4 tsp baking soda, 1 tsp soy sauce, 1.5 tsp dark soy sauce, and black pepper to taste. Mix and set aside for 15 minutes.

Mix 2 tsp cornstarch with 1/4 cup water before cooking.

Heat the wok on high until smoking hot and add cooking oil to cover the bottom.

Add the marinated pork to the wok and stir for 1-2 minutes until it changes color, then remove it from the wok.

Tilt the wok to leave the oil in it and turn the heat back on high.

Add garlic and ginger slices to the wok and stir for a minute until fragrant.

Add the mixed vegetables to the wok and cook for a couple of minutes, adding splashes of water if the wok is dry.

Season the vegetables with 1 tbsp soy sauce and 1/2 tbsp oyster sauce, stirring continuously.

Add the reserved bean sprouts and gailan leaves, then return the pork to the wok.

Add a splash of Chinese cooking wine to the side of the wok and mix everything together.

Pour in the cornstarch water and stir until the sauce thickens.

Drizzle sesame oil over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens