Sapa sui
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Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 people
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Calories
306 kcal
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Course
Main Course
Sapa sui
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Sapa sui is the version of Chinese chop suey, popular in Pacific Islands like Samoa and Fiji made with chicken or other meat and cellophane noodles.
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Ingredients
- 8 oz. cellophane noodles
- 10 oz. chicken thighs (or lean beef or pork stir-fry)
- 2 tablespoons peanut oil (or soybean oil)
- 1 red onion finely grated, large
- 2 cloves garlic , crushed
- ¾ cup soy sauce
- 4 tablespoons mushroom soy sauce
- 1 carrot , cut into matchsticks
- 1 bell pepper thinly sliced, small red
- 1 baby bok choy , cut lengthwise into pieces
- 1 tablespoon ginger freshly grated
- 1 cup water
- 1 chicken stock cube
- black pepper
- 2 tablespoons cilantro chopped leaves
- 2 scallions , cut into sections
Equipment
- Wok
Instructions
- Cut the meat into small pieces. Set aside.
- Heat a wok over medium heat and add the oil.
- Add the onion, garlic and ginger and mix well.
- Once the mixture begins to brown slightly, add the meat, carrot, bok choy and red bell pepper. Mix well and cook for 10 minutes, stirring regularly.
- In a separate saucepan, cook the cellophane noodles according to the package directions.
- To the meat, add the mushroom soy sauce, soy sauce, water and stock cube. Mix well and simmer over low to medium heat for 5 minutes.
- Once the noodles are cooked, cut them to about 2 inches (5 cm) long and add them to the mixture in the wok. Mix well.
- Add pepper to taste, sprinkle with scallions and cilantro before serving.
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