Easy Authentic Chop Suey (Happosai)! Great For Chinese Rice Bowls Or Crispy Noodles Recipe by juventy
Easy Authentic Chop Suey (Happosai)! Great for Chinese Rice Bowls or Crispy Noodles Cooking Instructions 1 Cut the vegetables into bite-sized pieces. 2 Season the pork with salt and pepper, then coat with cornstarch. 3 Bring a pot of water to a boil and add the vegetable oil. 4 Add the vegetables to the pot in order of how long they take to cook, starting with the ones that need the most time. Boil until their color changes, then drain in a colander. 5 Heat oil in a skillet and stir-fry the pork. 6 Add the vegetables to the skillet and stir-fry briefly. Since the vegetables are already cooked, just stir until any excess moisture evaporates. 7 Add the water and the ★ ingredients. Bring to a boil. (If you don't have scallop bouillon, you can use extra chicken bouillon instead.) 8 Taste and adjust the seasoning with salt and pepper if needed. 9 Add a cornstarch slurry to thicken the sauce, then it's ready to serve. 1 Cut the vegetables into bite-sized pieces. 1 Cut the vegetables into bite-sized pieces. 2 Season the pork with salt and pepper, then coat with cornstarch. 2 Season the pork with salt and pepper, then coat with cornstarch. 3 Bring a pot of water to a boil and add the vegetable oil. 3 Bring a pot of water to a boil and add the vegetable oil. 4 Add the vegetables to the pot in order of how long they take to cook, starting with the ones that need the most time. Boil until their color changes, then drain in a colander. 4 Add the vegetables to the pot in order of how long they take to cook, starting with the ones that need the most time. Boil until their color changes, then drain in a colander. 5 Heat oil in a skillet and stir-fry the pork. 5 Heat oil in a skillet and stir-fry the pork. 6 Add the vegetables to the skillet and stir-fry briefly. Since the vegetables are already cooked, just stir until any excess moisture evaporates. 6 Add the vegetables to the skillet and stir-fry briefly. Since the vegetables are already cooked, just stir until any excess moisture evaporates. 7 Add the water and the ★ ingredients. Bring to a boil. (If you don't have scallop bouillon, you can use extra chicken bouillon instead.) 7 Add the water and the ★ ingredients. Bring to a boil. (If you don't have scallop bouillon, you can use extra chicken bouillon instead.) 8 Taste and adjust the seasoning with salt and pepper if needed. 8 Taste and adjust the seasoning with salt and pepper if needed. 9 Add a cornstarch slurry to thicken the sauce, then it's ready to serve. 9 Add a cornstarch slurry to thicken the sauce, then it's ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan crusted pork chops w/bacon bits and garlic mushrooms Air Fryer spaghetti squash Mommom's Pierogi Stir fry veg with chicken by Nancy Mini pizzas Parmesan crusted pork chops w/bacon bits and garlic mushrooms Air Fryer spaghetti squash Mommom's Pierogi Stir fry veg with chicken by Nancy Mini pizzas Mole de Hoya Rice salad Mommom's Pierogi Simple Japanese Dashi Stock Corn Dog Muffins Banana Walnut Muffin #resolutions Swiss Scramble Stir fry veg with chicken by Nancy Turnip & maple potage (vegan) Lemony rabbit with thyme Mole de Hoya Rice salad Mommom's Pierogi Simple Japanese Dashi Stock Corn Dog Muffins Banana Walnut Muffin #resolutions Swiss Scramble Stir fry veg with chicken by Nancy Turnip & maple potage (vegan) Lemony rabbit with thyme