pitchmili.blogg.se

1. #CHOP SUEY BEAN SPROUTS PROFESSIONAL#
2. #CHOP SUEY BEAN SPROUTS FREE#

(The image above shows the recipe with the addition of a bit of ground pork). Any of the following work well: ground beef or pork, sliced beef, sliced pork or sliced chicken. To make this a non-vegetarian chop suey recipe simply add 1/2 pound of your favorite meat.Tried this recipe? Let us know how it was! If you are using this as a diabetic recipe, just leave it out. You can leave the peppers out entirely, but they do add nice color and extra nutritional value to the dish. If you don’t like green peppers, but love red, simply double the amount of red pepper and leave out the green. You can see from the nutritional analysis above that this is a pretty healthy recipe too, with lots of great vegetable nutrition.Īs with most recipes you can adjust this one to suit your taste. You can use this as a vegetable side dish, as the main component of a vegetarian meal, or add meat and use it as the main part of a meat based Chinese meal. The thing I love about recipes like this one are their versatility.

#CHOP SUEY BEAN SPROUTS FREE#

Make sure you have gluten free soy sauce if you need this recipe to be gluten free. See the directions immediately below the recipes for meat variations. © Deh-Ta Hsiung and reproduced with his kind permission.You can keep this a vegetable stir fry recipe or add meat. When the bean sprouts start to become transparent and the juice starts to bubble, the dish is done even slight overcooking will make the sprouts lose their crispness. Now return the pork to the pan and cook all together for about 1 minute, stirring constantly. Stir vigorously so that every bit of sprout is coated with oil. This time wait for it to smoke, then add the salt, followed by the bean sprouts. Next, wash the wok or pan and heat up some more oil.

When the colour of the meat changes, add soy sauce, wine and sugar, blend well, and when the juice starts to bubble, dish it out and put it aside. Shred the pork into thin strips and stir-fry it in a little warm oil. Wash and rinse the beansprouts in cold water and discard any husks that float to the surface. You can obtain packets of mung beans from many shops and health food stores, with detailed growing instructions. Canned bean sprouts do not have the crispness of texture which, apart from their high content of vitamin C, is the main characteristic of fresh sprouts.Īlthough I must confess that I have never attempted growing them myself (the need never arose), I have often sampled excellent bean sprouts grown by my mother and her friends.

This is unforgivable, as it is easy to grow your own if you cannot get them fresh from your local supermarket. What amazes me is that even though fresh bean sprouts are readily available almost everywhere nowadays, thanks to the flourishing of ‘chop suey’ Chinese restaurants and take-aways, some cookery writers still advise their readers to use canned bean sprouts in their recipes. Thus perhaps developed a kind of vicious circle which continues to this day.

#CHOP SUEY BEAN SPROUTS PROFESSIONAL#

The only explanation I can offer for their popularity abroad is that perhaps in earlier days, when authentic Chinese food was rather hard to come by, bean sprouts were so easy to grow that the restaurant cooks, who were not skilled professional chefs in the strict sense, had to rely heavily on bean sprouts to give their dishes the exotic touch that most customers expected. It is true that bean sprouts are one of the most common ingredients in China since they are not seasonal, but they are regarded there as an everyday, homely type of food which one would not expect to find on the menu of a restaurant, however humble, except as an ingredient in a few particular dishes. Those who have been to a ‘chop suey’ type of Chinese restaurant will have found that almost every single dish served there contains the ubiquitous bean sprouts.