Chop Suey

Name: Chop Suey
Ingredients: 2 garlic cloves, minced; 1 tablespoon plus 1 teaspoon oyster sauce; 1/2 tablespoon soy sauce; 1 teaspoon salt; 1 1/2 teaspoon cornstarch; 1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips; 2 celery ribs diagonally cut into 1/4-inch-thick slices; 6 oz snow peas diagonally cut into 1/4-inch-thick slices; 1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately); 1/4 lb mushrooms cut into 1/4-inch-thick slices; 1 onion, halved lengthwise and into 1/4-inch-thick strips; 1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise; 1/4 lb mung bean sprouts, rinsed and drained; 1 (5-oz) can sliced water chestnuts; 1 (5-oz) can sliced bamboo shoots; 1/4 cup chicken broth; Vegetable oil; Water; Salt and pepper to taste

19 ingredients

16 steps

Ingredients

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil
Water
Salt and pepper to taste

Directions

1

Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.
2

Stir in pork and marinate 15 minutes.
3

Keep cut vegetables separate.
4

Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
5

Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes.
6

Transfer celery to a large bowl.
7

Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt.
8

When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute.
9

Transfer each vegetable as cooked to bowl with celery.
10

Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
11

Reheat wok over high heat until a bead of water evaporates immediately.
12

Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
13

Return all vegetables to wok and toss.
14

Make a well in center, then stir broth mixture and add to well.
15

Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables.
16

Serve immediately, with cooked rice.