Chinese chop suey is known as “zásuì” (mixed pieces) in Chinese cuisine, it is a fast and delicious stir-fried dish, bound in a starch-thicken sauce; know more from What is Chop Suey, to see what ingredients it consists.
Basically, the meat in the dish is often pork, beef or shrimp; you can try Chinese Pork Chop Suey for an easy start.
- 7 oz. pork
- 1 1/2 oz. carrot
- 1/2 oz. dried black fungus
- 1 1/2 oz. firm tofu
- 1 1/2 oz. oyster mushrooms
- 1 tbsp rice wine/dry sherry
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1 tbsp dry sherry/ cooking wine
- 1 1/2 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 cup chicken broth/hot water
- Peanut/canola oil for frying
- 1 tsp cornstarch, dissolve in
- 1 tbsp water for thickening, optional
- Cut pork across the grain into bite-size pieces, mix with rice wine and cornstarch for 15 minutes for chop suey recipe.
- Soak black fungus in warm water for 10-20 minutes until soft, remove and squeeze out excess water and sliced.
- Peel carrot and cut it into thin strips. In a wok to pot, blanch carrot and oyster mushroom in hot water until tender.
- In a frying pan, heat 1 tbsp oil to medium at medium heat, add sliced firm tofu and fried until each side is golden brown.
- Reheat the pan to medium with 1 tbsp oil, stir in scallion until fragrant. Add pork; stir fry at low heat until color changed.
- Mix in dry sherry or rice wine, soy sauce and sugar; keep on stirring constantly until meat was well coated with sauce.
- Add tofu back to pan, well mixed and combine together blanched oyster mushrooms, and black fungus, whisk well.
- Pour chicken broth or hot water into pan, and add carrot, stir around to mix everything and simmer for 30 minutes.
- Thicken this Chinese chop suey recipe with cornstarch and water mixture for a gravy sauce, season with salt and serve it hot!