Chop Suey

Author: 
Emeril Lagasse
  • 2 Tablespoons  oyster sauce
  • 1 Tablespoon  soy sauce
  • 2 Teaspoons  Chinese cooking wine or dry sherry
  • 1 Teaspoon  sugar
  • 1/4 Teaspoon  red pepper flakes
  • 2 Teaspoons  cornstarch
  • 1 Pound  pork tenderloin, cut into thin strips
  • 1/2 Cup  chicken stock or water
  • 4 Teaspoons  minced garlic
  • 1 Cup  thinly sliced yellow onions
  • 3/4 Cups  thinly sliced red bell peppers
  • 3/4 Cups  thinly sliced celery
  • 6 Ounces  fresh shiitake mushrooms, stems removed, wiped clean and thinly sliced
  • 4 Ounces  mung bean sprouts, well rinsed and patted dry
  • (5-ounce) can water chestnuts, well drained and thinly sliced
  • 1/2 Teaspoon  Chinese hot chili paste
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons Chinese cooking wine or dry sherry
  • 1 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 1 pound pork tenderloin, cut into thin strips
  • 1/2 cup chicken stock or water
  • 4 teaspoons minced garlic
  • 1 cup thinly sliced yellow onions
  • 3/4 cup thinly sliced red bell peppers
  • 3/4 cup thinly sliced celery
  • 6 ounces fresh shiitake mushrooms, stems removed, wiped clean and thinly sliced
  • 4 ounces mung bean sprouts, well rinsed and patted dry
  • 1 (5-ounce) can water chestnuts, well drained and thinly sliced
  • 1/2 teaspoon Chinese hot chili paste

Directions RichSnippets

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Recipe Details

Serves: 
4

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