Chop Seuy

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Note : 1 cup is about 250 g

Some, oil for cooking

1/2 cup, diced pork or beef cut into strips or chicken cubes.

1 cup, diced onion

2 -3 , chopped spring onion

1 cup, diced celery

1 cup, hot water

1 teaspoon, salt

1 , garlic clove

1 tsp,  ginger

1/2 teaspoon, Szechuan pepper or ground black pepper

1 (14.5 ounces) can or 1 packet  fresh bean sprouts, drained and rinsed

1 tin , Bamboo slices

some, peas or green beans

1/3 cup, cold water

2 tablespoons, cornstarch

2 teaspoons, soy sauce

1 teaspoon, white sugar

Chicken stock to taste.

What is the basic velveting recipe?

Basic quantity for a couple of chicken breasts:

1 tbsp whisked egg white

2 tsp cornflour

2 tsp sesame oil or rice wine

¼ tsp table salt

Mix the ingredients above together until smooth and no lumps – the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes.
Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together. As soon as the pieces turn opaque, but still raw inside (about 40 seconds), lift out and drain. You can then add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for 3-4 mins until fully cooked all the way through and piping hot.


  1. Mix the marinade ingredients together and marinate the pork for 15 minutes.
  2. Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork.
  3. When the pork is cooked remove it from the pan and set aside.
  4. Add all the vegetables to the pan and stir fry.
  5. While the vegetables are cooking whisk together the chicken stock, oyster sauce and cornstarch in a bowl.
  6. When the vegetables are cooked add the pork and combine.
  7. Gradually pour your stock /cornstarch mixture into the wok, stirring regularly, and cook until the sauce thickens.

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