Chop Suey Tong Chop Suey Soup With Egg Recipes

Steps:

• Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix.
• Bring the chicken stock to a boil; add carrot, celery, and mushrooms.
• Bring to a boil; cover; simmer 20 minutes.
• Add pork mixture and cook covered another 10 minutes.
• Break in unbeaten egg; ( i made it egg drop by beating egg swirling soup fast and pouring egg over tongs of fork and then stirring ) cook for 3 minutes.

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:

• 1. Shake about 1 1/2 tablespoon of soy sauce along with the garlic & herb seasoning blend over the pork roast then marinade for 30 minutes or an hour in refrigerator.
• 2. Meanwhile slice all raw vegetables into 1/2 inch pieces so they are bite size (similar to Chinese style stir fry) and add to the slow cooker reserving 1T green onion for garnish. Add canned green beans, water chestnuts, bamboo shoots etc.
• 3. Heat large skillet on stove top and add 2 T canola or sesame oil then sear marinated pork roast on all sides. This takes 3-5 minutes each side to begin browning each side. Nestle roast into veggies in slow cooker.
• 4. Add chicken stock, chicken base, both ramen seasoning packets an additional 2 tablespoons of soy sauce & garlic chili paste to slow cooker and place lid on. Cook on low 4-6 hours.
• 5. 30 minutes before serving remove roast and slice into bite size pieces and add back into slow cooker. Break up ramen noodles and add them to the slow cooker, cover and let cook for an additional 30 minutes to cook noodles through. Serve garnished with additional soy sauce if you like, chow mein noodles and green onions.

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.