This past week I made Chinese food and that always makes me happy. Yesterday I shared one of the dishes that I made which was Sweet and Sour Chicken. Whenever I make Chinese food, I like to make a number of different dishes, similar to ordering take out. There have been times that I have gotten carried away and there are platters and serving bowls all over the table and we end up eating leftovers for days! I had more control this week as I only made two dishes. Along with the sweet an sour chicken, I made mushroom chop suey. Chop suey has always been one of my favourite Chinese restaurant side dishes and it is simple and cheap to make. The main ingredients are bean sprouts, celery, carrots and of course, mushrooms. I used regular button mushrooms, but any type of mushroom could work great as well. This version is totally vegetarian but it can easily be adapted by adding, diced chicken, pork or shrimp.
- 2 tbsp oil
- 1 onion, minced
- 2 celery stalks, sliced
- 1 carrot, peeled and sliced
- 2 garlic cloves, minced
- 2 cups fresh sliced mushrooms
- 4 cups fresh bean sprouts
- 2 tbsp water
- 2 tbsp soy sauce
- 1 tbsp rice wine
- ½ tsp sugar
- 2 tsp corn starch
- Heat oil in a wok or frypan on medium high heat. Add the onion, celery, carrot and garlic cloves. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan.
- Add the mushrooms and beansprouts and place the lid on the wok or frypan. Stir the vegetables every couple minutes, until the mushrooms and beansprouts are tender, about 7 minutes.
- In a separate bowl, mix together the remaining ingredients until the corn starch is dissolved.
- Pour the sauce into the frypan and stir it gently through the veggies. Cook for about 5 minutes or until the sauce is thickened.