Mary Hemingway's Chop Suey
Source of Recipe
The Hemingway Cookbook
List of Ingredients
For the Marinade:
1/2 teaspoon salt
1/2 teaspoon sugar
1 tsp soy sauce
1/2 teaspoon sesame oil
2 tablespoons white wine
For the Chop Suey:
1/2 pound chicken, cut into strips
4 tablespoons olive or sesame oil
1/2 pound shrimp, shelled and deveined
1 onion, chopped
1/4 cup, Bamboo shoots
1 red pepper, thinly sliced
1 scallion, chopped
1/2 cup tree ears, or chinese mushrooms, sliced
1 (2oz.) Can fried chinese noodles
2 cloves of garlic, finely chopped
1" piece ginger, minced
1/2 cup bean sprouts
1 mango, cubed (optional)
For the Gravy:
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon corn starch
2 teaspoons soy sauce
1/4 cup water Recipe
Whisk together the marinade. Cover the chicken and let stand at least 10 minutes. Heat half of the oil in a large skillet over high heat. When hot, add chicken and stir fry a minute or two. Add the shrimp and stir fry another few minutes until bright pink. Remove the chicken and shrimp from the skillet and set aside. Return the skillet to high heat and add the remaining oil. Add the vegetables, mushrooms, fried noodles, garlic and ginger and stir fry for 2-3 minutes. Whisk together the gravy in a small bowl. Return the chicken and shrimp to the skillet. Toss together along with the sprouts and the mango. Pour in the gravy and cook another 2-3 minutes. Serve immediately. Mary recommends that this dish be eaten with chop sticks, which she found helped the flavor.
Serves 4
|
|
member logon
