Recipe | Chop Suey
flexitarian | asian
Ingredients
| 1tbsp | Cornflour | |
| 1 1/2tbsp | Soy Sauce | |
| 1tbsp | Oyster Sauce | |
| 1tbsp | Mirin | |
| 1/2tsp | Sesame Oil | |
| 2 | Cloves Garlic (minced) | |
| 4 | Spring Onions | |
| 5-6 | Pak Choi | |
| 1 | Carrot | |
| 150g | Mushrooms | |
| 150g | Green Beans |
Method
- To prep the sauce, mix the cornflour and soy sauce in a bowl until there are no more lumps. Then add the oyster sauce, mirin, sesame oil and water and stir together.
- Peel and thinly slice the garlic.
- Wash and cut the spring onions into 3cm pieces.
- Trim and wash the Pak Choi and cut into 5-7cm pieces.
- Peel and thinly slice the carrot.
- Slice the mushrooms
- Cut the ends off the beans.
- Heat a splash of sesame oil in a Wok or large frying pan.
- Add the garlic, stirring quickly, and then add the spring onion, stirring constantly.
- Add meat (if using).
- Add the pak choi, carrot and mushrooms, stirring for another minute.
- Add the beans and the sauce.
- Cook until the sauce thickens and the vegetables are tender.
- Serve with rice
Oh hey there!
I'm Louise, but you can call me Fatty. I really like to read, and then I really like to tell people about what I've read. I started this book blog to give fellow readers some great recommendations and maybe introduce them to a writer or a genre that maybe they wouldn't have discovered on their own - because that's what reading is all about!
