Special chop suey

Special chop suey

Yields: 2 large servings

Method comes from Wok with Yan cookbook from the 1980s

Ingredients

Stir fry

4 cups sliced vegetables – sliced thin for quick cooking

1 teaspoon sunflower oil for stir frying

1 clove garlic – crushed

3 slices fresh ginger

¼ cup water for stir fry

½ teaspoon salt

Sauce – starch solution

3 teaspoons tamari

1 tablespoon tapioca starch

½ cup water (I use purified water)

3 drops of sesame oil

Noodles

2 servings of your favourite noodles. I used fresh Udon noodles. Prepare them according to instructions on the package.

Steps

Combine the tamari, tapioca starch, water and sesame oil. Use a fork to stir. Make sure there are no lumps. Set aside.

Heat a large deep pan or wok. Add sunflower oil. Toss in vegetables for about 1 minute. Add water for stir fry, ginger, garlic and salt. Cover with a lid. Cook for 3-4 minutes.

Add the starch solution – stir. Bring to a boil to let the sauce thicken. Toss in pre-cooked noodles.

Serve immediately.

Click here to download recipe

Special chop suey

This is a variation with more vegetables

Pineapple lemon tofu

Pineapple lemon tofu pairs nicely with the special chop suey

Wok with Yan

The technique for making this special chop suey is from Stephan Yan, of Wok with Yan fame.