There are many stories of the origin of the humble chop suey. One account claims it was invented by a Chinese American working on the Transcontinental Railroad in the 19th century. Created wherever and by whoever, you’ll most likely find this dish on EVERY Chinese restaurant menu. The pinch of pepper is essential as it totally changes the flavor of the dish.
- Preparation times: 10 minutes
- Cooking times: 8 minutes
- Serves: 2
- 1 tbsp groundnut oil
- 200 g (7 oz) Chinese Roast BBQ Pork
- 1 small onion, thinly sliced
- 2 handfuls of beansprouts
- 1 small carrot, sliced into slivers
- a pinch of salt
- a pinch of granulated sugar
- 60 ml (¼ cup) water
- 2 spring onions (scallions), halved and sliced into slivers
- ½ tbsp dark soy sauce
- a pinch of white pepper
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
- 1 tsp sesame oil
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count:
No votes so far! Be the first to rate this post.
We are sorry that this post was not useful for you!
Let us improve this post!
Thanks for your feedback!