Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Basmati rice
Sauce
Chop suey
To serve
How it's done
Basmati rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain. Place the water, rice and salt in a pan, bring to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.
Sauce
Pour the stock, oyster sauce and mirin into a measuring cup, mix the cornflour with the soy sauce, pour in, mix.
Chop suey
Heat a dash of oil in a wide non-stick frying pan. Add the meat, brown for approx. 2 mins. Remove, season. Heat a dash of oil in the same frying pan. Add the spring onions and garlic, sauté for approx. 3 mins. Add the pak choi along with all the other ingredients up to and including the bean sprouts, cook for approx. 5 mins. Pour in the reserved sauce, bring to the boil. Return the meat to the pan, simmer for approx. 3 mins., season with salt.
To serve
Serve the chop suey with the basmati rice in soup plates. Sprinkle with the sesame seeds and reserved spring onion greens.
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