BETTER THAN TAKEOUT - Chop Suey Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Cut 14 oz of vegetables into bite-size pieces. Slice 2 cloves of garlic and 1/2 inch of ginger thinly.
2. Cut 12 oz of pork shoulder into slices 1/8 inch thick. Marinate with 1/2 tsp salt, 1/4 tsp baking soda, 1 tsp soy sauce, 1 tsp dark soy sauce and black pepper to taste. Mix well and set aside for 15 minutes.
3. Mix 2 tsp cornstarch with 1/4 cup water.
4. Heat the wok on high until smoking hot. Add some oil and swirl to coat the bottom. Stir-fry the marinated pork for 1-2 minutes, then remove it. Tilt the wok so the oil stays in it.
5. Return the heat to high. Add the garlic and ginger and stir for about 1 minute, until fragrant. Add the vegetables and cook for a couple of minutes, adding a splash of water if the wok looks dry.
6. Season with 1 tbsp soy sauce and 1/2 tbsp oyster sauce and keep stirring. Add the bean sprouts and the leafy part of the gailan. Return the pork to the wok. Add a splash of Chinese cooking wine down the side of the wok and toss to combine.
7. Pour in the cornstarch water and stir until the sauce thickens. Finish with a drizzle of sesame oil before serving.

Summarized from Souped Up Recipes's video. Watch it for the details.

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