Oyster sauce: Oyster sauce adds a pungent and salty kick to the stir fry. Make sure you are using a good oyster such such as Lee Kum Kee Premium Oyster Sauce since cheap ones tend to lack depth of flavor and are mostly sweet. Soy sauce: Use regular soy sauce such as Kikkoman or Yamasa, or Chinese dark soy sauce (not Thai since it’s too sweet).Ĭhicken broth: Chop suey has a mild taste that’s not too salty so I recommend using a low sodium chicken broth. However, if you only have regular chicken broth, use half chicken broth and half water to dilute it. Sesame oil: Sesame oil adds nuttiness to the stir fry. You can use potato starch as a substitute as well.įor an even more intense sesame taste, use toasted sesame oil.Ĭornstarch: The cornstarch is used to make the chicken juicy and to thicken the sauce. Ground white pepper: Ground white pepper isn’t as floral as black pepper and has a stronger pepper taste. I suggest trying this recipe as is and then getting creative the next time you give it a try. Ground black pepper, to add a floral and spicy element.Other fresh veggies such as shiitake mushrooms, snow peas, or baby corn.Here are some common ingredients others like to use when switching up how they make their own version of this easy stir fry. Fill a medium pot with water and bring the water to a boil.Have all the ingredients measured and prepped to start the recipe.Scroll all the way down to the recipe card for the full recipe. In a large frying pan or large nonstick skillet over medium-high heat, add the oil and when the oil is hot, add the celery and bell pepper.Drain the water, place the chicken on a cutting board and slice it into bite size pieces.Turn the heat off, add the chicken and cover the pot with a lid. Return the chicken to the pan and cook for 1 minute, until the chicken is warm.Add the garlic and stir fry for 30 seconds.Stir fry for about 5 minutes, until the vegetables are soft but still yielding a slight crunch.
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