Chinese Stir-Fry / Chop Suey

Chinese Stir-Fry / Chop Suey © kvalifood.com

Chop suey is the Danish 1970s interpretation of Chinese food — strips of pork and vegetables in a light soy-based sauce thickened with cornstarch. It is not authentic Chinese cooking, but it is a pleasant everyday dish with crisp vegetables and tender meat. Bamboo shoots and bean sprouts were exotic ingredients at the time; today they are available in most supermarkets.

Ingredients

Yields 4 servings

  • 300 g lean pork (ham fillet or neck), cut into thin strips
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 150 g mushrooms, sliced
  • 200 g Chinese cabbage (or white cabbage), finely shredded
  • 1 small tin bamboo shoots (approx. 225 g), drained and cut into strips
  • 100 g bean sprouts
  • 200 ml stock
  • 1–2 tbsp Chinese soy sauce
  • 2 tsp cornstarch, dissolved in a little cold water
  • salt, pepper

Accompaniments

  • steamed rice
  • Chinese soy sauce

Directions

Meat

Fry the pork strips in hot oil over high heat until cooked through but not coloured. Season with salt and pepper. Remove from the pan.

Vegetables and sauce

Fry the onion and garlic in the same pan until translucent. Add the mushrooms and cook for 2–3 minutes. Add the cabbage and stir over high heat for 2 minutes. Pour in the stock and soy sauce. Bring to the boil.

Thickening and assembly

Return the meat to the pan. Add the bamboo shoots. Stir in the cornstarch mixture while stirring constantly and cook until the sauce thickens slightly. Add the bean sprouts in the last 30 seconds — they should keep their crunch.

Serve

Serve immediately with steamed rice and extra soy sauce on the table.

Notes

  • Add the bean sprouts at the very end — 30 seconds in the pan is enough; longer gives them an unpleasant soft texture
  • Chinese cabbage gives a milder, more authentic flavour than white cabbage
  • The dish can be made with chicken, beef, or mixed meat instead of pork
  • Add a little fresh ginger or sesame oil at serving for extra aroma
  • Freezing is not recommended — the vegetables lose their texture