How to Cook Chicken Chop Suey

Ingredients :

1/3 k. of pork

100 g. of sitsaro (snow peas)

1 carrot

12 baby corns (canned or fresh)

18 quail eggs

1 small cake of tofu

1 tbsp. of finely minced garlic

1 tsp. of light soy sauce

1 onion

1 tbsp. of oyster sauce

1/2 c. of water

1 tsp. of cornstarch

1 tsp. of sugar

1 tsp. of sesame seed oil

salt and pepper

1/2 c. of cooking oil

Procedure :

Cut pork into bite-size pieces. Season with salt and pepper.

Cut tofu into 1/2″ x 1/2″ squares. Slice carrots thinly. Break the tips of the snow peas and pull of the sides. Cut the onion in half and slice thinly. Cut each baby corn diagonally into two.

Boil the quail eggs in water for 3 minutes. Turn off the heat and leave in the hot water, covered, for 10 minutes to finish the cooking. Drain and rinse in cold water. Remove the shells and set aside.

Mix together the water, cornstarch, oyster sauce, sugar, soy sauce and sesame seed oil.

Heat a wok or skillet. Pour in the cooking oil. Heat to smoking point. Fry the tofu cubes until golden. Remove with a slotted spoon, drain and paper towels and set aside.

Reheat the oil. Fry the pork over high heat until golden brown. Remove with a slotted spoon, drain and paper towels and set aside.

Pour off the cooking oil until only 1 tbsp. remains. Reheat. Over high heat, saute the garlic until golden brown. Add the onion slices. Stir for 10 seconds. Add the baby corn and carrots. Cook, stirring for 2 minutes. Add the snow peas and stir for 15 seconds. Return the pork to the skillet and add the shelled quail eggs. Pour in the cornstarch mixture and stir until the sauce thickens and clears. Add more salt and pepper if necessary. Serve at once.

More Recipes:
1.Sipo Egg
2.Chicken Curry
3.Chicken Chop Suey
4.Chicken , Tomatoes and Pineapple stew
6.Pork with Pineapple
7.Bacon Muffins

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