Chop Soui Recipes

Steps:

• Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
• Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
• Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Steps:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

Steps:

• In a large skillet or a wok, stir-fry the onions, celery and carrot in half the oil until onion begins to brown. Add garlic and ginger. Stir-fry 1 minute. Remove from the skillet and set aside.
• In the same skillet, stir-fry the beef in remaining oil at high heat, breaking it until it's completely cooked and cooking liquid has evaporated.
• Add the cooked veggies and bean sprouts. Add soy sauce and reheat well. Adjust seasoning.