Chicken chop suey recipe with cabbage plus#

Plus you can use any type of chopped meat. Makes about 4 servings.Ĭhop suey is a wonderful dish that is great to experiment with! The vegetables can be substituted with almost anything that is due to go bad in your refrigerator. Uncle Ben’s 90 second original long grain microwavable rice is amazing and makes this an easy meal. Make sure the chop suey is boiling and then add the cornstarch mixture and stir until thick. Stir thoroughly so that all the lumps are gone.

In a small cup, mix together 3 tbsp of cornstarch with a little water.

Once you get the flavor you desire then add the cornstarch to thicken the sauce. Here is where you can add more flavor if you wish. Stir in 3 tbsp of soy and 2 tbsp of sugar.

After ½ hour, uncover and turn the heat back up to high.

They will be submerged in the water while the other vegetables will be steamed above. You want the celery and the cabbage on the bottom because those take the longest to cook. Bring to a boil and then cover and cook on medium low for ½ hour.

Add 2 cups of water and all of the vegetables in the following order: celery, cabbage, mushrooms, water chestnuts, and bamboo.

Add the chicken and sprinkle with ½ tsp of salt.

Make sure this pot has a lid to use for later.

Heat 2 tbsp of peanut oil on medium high in a large non-stick pot.

Cut all the fat off the chicken and cut each breast into ½ inch cubes.

Slice the cabbage into small pieces, about 3 cups full.

Cut them into small pieces and place in a bowl.

Rinse and cut the ends off the celery stalks.

You can also substitute this with bok choy.)ġ 8oz pkg of sliced baby portabella mushrooms (These can be substituted with regular mushrooms.)ġ 8oz can of water chestnuts (usually in the ethnic section of your local grocery store) Experiment by adding a little of one ingredient at a time and tasting the results-this is the fun part of cooking!ġ small napa cabbage (This can be found at your local grocery store. Remember, you are creating when you cook. I usually skip this step just to keep the fat content down. Also, adding a little sesame oil brings out even more flavor.

Chicken chop suey recipe with cabbage free#

Feel free to add more soy, peanut oil, or sugar if you wish. I use a bit more sugar than most recipes to liven it up. This is my quick and easy version of chop suey. Today you can find chop suey in Chinese restaurants and even in your local grocery store. There are many myths as to who invented this dish, but the most common is that it was discovered by the Chinese immigrants who were working on the transcontinental railroad. This dish actually originated in America and is not authentically Chinese. It’s almost like taking all the leftover vegetables and meats in your refrigerator, boiling them in a broth, and adding a little cornstarch to create a sauce. Chop suey literally means “mixed bits” and is made up of overcooked vegetables such as celery, cabbage, or bok choy that is mixed with chopped meat either pork, chicken, or shrimp.