Chop Suey
User Reviews
4.0
99 reviews
Good
Chop Suey
Report
Chop Suey with chicken, quail eggs, and tender-crisp vegetables is nutritious as it is delicious! This stir-fry is easy to make for busy weeknights and delicious on its own or with steamed rice.
Share:
Ingredients
- 1 large carrot, peeled and sliced on a bias into ¼-inch thick
- ½ broccoli, cut into florets
- ½ cauliflower, cut into florets
- ½ cabbage, cut into 1-inch thick strips
- ½ red bell pepper, seeded and cut into strips
- ½ bell pepper, seeded and cut into strips
- 3 tablespoons canola oil
- ¼ pound chicken liver, cut thin strips
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- ½ pound chicken thigh fillets, cut into thin strips
- 2 cups poaching liquid (reserved from parboiling the vegetables)
- 2 tablespoons oyster sauce
- 5 pieces baby corn, halved crosswise
- 6 hardboiled quail eggs, peeled
- ¼ cup water
- 1 tablespoon corn starch
- salt and pepper to taste
Instructions
- Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
- In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath.
- Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
- Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
- Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
- Reserve 2 cups of the poaching liquid (the one used to blanch vegetables).
- Drain vegetables from the ice bath when they are cold.
- In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.
- Add chicken liver in a single layer and fry until lightly browned on all sides but not fully cooked. Remove from pan and keep warm.
- Discard excess oil and wipe down the pan. Add the remaining 1 tablespoon of oil and heat.
- Add onions and garlic and cook until softened.
- Add chicken and cook, stirring regularly, until color changes.
- In a bowl, combine the reserved poaching liquid and oyster sauce. Add to the pan and bring to a boil. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or until chicken is cooked through.
- Add the liver and cook for 1 to 2 minutes.
- Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
- In a bowl, combine ¼ cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut the ingredients in uniform sizes to ensure even cooking.
- Drain the parboiled vegetables well lest the excess liquid will thin out the sauce.
- Use a wok or wide pan to allow good distribution of ingredients and prevent overcrowding which can result in a soggy texture.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
20g
(7%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
169mg
(56%)
Sodium
368mg
(15%)
Potassium
810mg
(23%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
4720IU
(94%)
Vitamin C
165.6mg
(184%)
Calcium
103mg
(10%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 169mg | 56% |
| Sodium | 368mg | 15% |
| Potassium | 810mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4720IU | 94% |
| Vitamin C | 165.6mg | 184% |
| Calcium | 103mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
99 reviews
Good
Other Recipes
You'll Also Love
