The second Chinese theme recipe which Marian shared in the South Arm Cooking Club for Seniors is Mix Vegetables Stir Fry which also common known as Chop Suey.
You can be creative in this recipe that you can used up all the leftover vegetables and meat. It is a great recipe to clear your refrigerator.
- 1 cup chicken, cut up into bite size
- 1 cup broccoli, cut into flowerets
- 1 cup cabbage, shredded
- 1 cup cauliflower, cut into flowerets
- 1 cup snap peas
- 1 medium carrot, scrub and thinly sliced into coins shape
- 1 red pepper, cut into medium pieces, same size of the carrot
- 1 can chestnut or fresh ones
- 1 can baby corns
- 1 can mushroom of your choice, Marian used oyster mushroom in this recipe
- 1 medium onion, peel and slice
- 2 cloves of garlic, minced
- 2 tablespoon cornstarch
- 2 tablespoons oyster sauce or soy sauce
- garlic powder, ginger powder, salt and pepper to marinate chicken
- cooking oil
- sesame oil
|Cut the chicken breast into fairly large pieces. Marinate with some garlic powder, ginger powder, salt and pepper.
|Rinse and drain the can oyster mushroom.
Likewise for the water chestnuts and baby corns. If the water chestnut is whole, slice them into thinner slices.
|Grab or cut the tip of each snow pea and pull out the tough string that runs along its side. Cut the snow peas into smaller pieces if desired.
|In order to speed up the cooking time, Marian blanched the vegetables first in some salted boiling water. Marian used to have a restaurant in the Philipines before her family immigrated to Canada. She told us that restaurant usually blanched the vegetables first to speed up the cooking time. However, for home cooking, it is not advisable to do so because nutrients will be lost during the blanching process. However, it is alright to blanch carrot and broccoli to bring out their vibrant colour.Carrot is a vegetable that can be eaten raw or uncooked but cooking carrots will break down the fiber in the beta-carotene, making it more usable to the body.
|Use a shallow sieve to pick up the vegetables from the blanching liquid. Repeat for the rest of the vegetables, except for bell pepper.
|In a large frying pan, saute the garlic with some oil.
|Add the onions and cook until the onion is soft.
|Add the marinated chicken pieces. Let the chicken brown on the bottom before flipping them over to brown on the other side.
|Add all the vegetables at once since Marian had blanched them, other wise, add the more hardy vegetables first to evenly cook the vegetables.
|Add some water to simmer the vegetables until tender.
|Season with oyster sauce or soy sauce to taste. If the sauce is too runny, thicken it by adding some cornstarch solution, a little at a time.
Flavour with sesame oil at the end.
Serve hot with steamed rice.