Chop Seuy

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Note : 1 cup is about 250 g

[table]

Qty,Ingredients

Some, oil for cooking

1 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, shezhuan pepper or ground black pepper

1 (14.5 ounce) 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.

 Velveting

, cornstarch

, salt

, water (enough to form a paste)

[/table]

 

 

To Velvet meat :

Mix flour pinch of salt and enough water to make a paste.

Cover the meat and let sit in marinade for 30 mins.

Flash fry on high heat for a couple of mins.

Remover and leave to the side whilst cooking the rest of the dish

 

 

Method:

  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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