for 4 portions

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

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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