Photo Credit: Susan Tusa of Buffalo News
Saucey Sauce Chop Suey Recipe
We recreate one of the most famous American-Chinese dishes with our Saucey Sauce Chop Suey Recipe! An easy and tasty version of this traditional dish with a vietnamese twist!
Serving per 4
- 2 garlic cloves, minced
- 2 T oyster sauce
- 1 T soy sauce
- 1 T salt
- 1 1/2 T cornstarch
- 2T Spicy Garlic Saucey Sauce
- 1 lb pork tenderloin, cut into 1/8-inch-thick strips
- 2 celery ribs, sliced diagonally
- 6 oz snow peas, sliced diagonally
- 1/2 lb bok choy, sliced (leaves and ribs separately)
- 1/4 lb mushrooms, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 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
- Salt and pepper to taste
- Stir together garlic, oyster sauce, 1T soy sauce, salt, the 1/2T cornstarch and the Spicy Garlic Saucey Sauce in a bowl. Stir in pork and marinate for 15 minutes.
- Heat a wok over high heat. Drizzle 1T of vegetable oil then stir-fry celery, season it with salt, until crisp-tender for about 2 minutes. Transfer it to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner.
- Lastly, stir-fry bok choy, beginning with ribs then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to the bowl with the other vegetables.
- Stir together chicken broth, 1T oyster sauce, and 1T cornstarch.
- Reheat wok over high. Drizzle 1T of vegetable oil and stir-fry pork until just cooked through for around 2 minutes.
- Return all vegetables to wok and toss.
- Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables.
- Serve immediately, with cooked rice or noodles