Chop suey

Name: Chop suey
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 250 g basmati rice; 4 dl water; 1 ¼ tsp salt; 1 tbsp Maizena cornflour; 2 tbsp soy sauce; 2 dl beef bouillon; 1 tbsp oyster sauce; 2 tbsp mirin (rice wine); sesame oil for frying; 280 g beef strips; a little pepper; 2 spring onions incl. green parts; 2 garlic cloves; 1 pak choi; 200 g carrots; 100 g baby corn cobs; 100 g bean sprouts; salt to taste; 2 tsp black sesame seeds

Ingredients

4 portions

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

250 g basmati rice

4 dl water

¾ tsp salt

Sauce

1 tbsp Maizena cornflour

2 tbsp soy sauce

2 dl beef bouillon

1 tbsp oyster sauce

2 tbsp mirin (rice wine)

Chop suey

sesame oil for frying

280 g beef strips

½ tsp salt

a little pepper

2 spring onions incl. green parts, cut into rings, greens set aside

2 garlic cloves, finely chopped

1 pak choi, cut into pieces approx. 3 cm wide

200 g carrots, cut into thin slices

100 g baby corn cobs, halved lengthwise

100 g bean sprouts

salt to taste

To serve

2 tsp black sesame seeds

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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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4 portions

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