Nazira Syiek's Vegetable Chopsuey
An Americanized version of an Asian Classic. My grandmother made a huge pot of this often and would call my mother in the afternoon to have us drop over for dinner. She would often add chicken and I still remember how great it tasted. Try as I may I'll never make it as good as her.
Ingredients:
1 cup celery, chopped
1 cup carrots cut up.
1 cup green peppers, cut up
2 small onions, cut lengthwise
1 can of bean sprouts (she used La Choy brand)
1/4 cup cornstarch
vegetable oil
water
2 cups cut up cooked chicken (optional)
1 Tbls. dark molasses (optional)
1 Tbls Soy sauce (optional)
salt and pepper to taste
Serve with:
La Choy Chow Mein Noodles
Soy sauce
Instructions:
Put oil in bottom of pan over medium heat
Cook celery a little
Add carrots, cook a little
Add peppers, cook a little
Add onions, cook a little
Salt and Pepper
Add water from can of sprouts, cook a little
Add chicken if desired.
Add sprouts, cover and cook until veggies are tender
Add cornstarch in a little cold water
Add optional molasses and soy sauce (I always do)
Serve over noodles.
Notes:
I like to make this in a wok.
My vegetable oil of choice here is peanut oil.