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Chicken & Vegetables with White Sauce

Chicken & Vegetables with White Sauce

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Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

  • 2cups total:
  • broccoli florets
  • pea pods
  • button mushrooms, sliced or quartered
  • carrots, sliced thin on a diagonal
  • celery, sliced thin on a diagonal
  • sliced water chestnuts
  • chicken, cooked and sliced 
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 2cups water or stock
  • salt & pepper
  • 1TBS cornstarch mixed with 1 TBS water for slurry
  • 1sesame oil to taste (optional)


Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.

Chicken Chop Suey 😐

Chicken Chop Suey 😐

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Yield: 4 Servings

TheWoksOfLife

Chop Suey (杂碎, zásuì in Mandarin) refers to “odds and ends” or miscellaneous leftovers. It’s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce.
Notes: Sadly, not thrilled with this. Gayle thought it has a funky taste, probably from the Sesame Oil.

For the chicken & marinade:

  • 12oz boneless skinless chicken breast (sliced into ¼” thick slices)
  • 3TBS water
  • 1TBS oyster sauce
  • 1tsp Shaoxing wine (or dry sherry)
  • 1tsp vegetable oil
  • 2tsp cornstarch

For the sauce:

  • ½cup chicken stock
  • ¼tsp granulated sugar (or brown sugar)
  • 1½TBS soy sauce
  • 1tsp dark soy sauce
  • 1½TBS oyster sauce
  • ½tsp toasted sesame oil
  • ⅛tsp white pepper

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic (chopped)
  • 4mushrooms (white button or baby bella mushrooms, sliced)
  • ½small carrot (thinly sliced)
  • ⅔cup celery (thinly sliced)
  • 6oz bok choy, cut into ¾” x 2” pieces, (I usually skip this)
  • 1TBS Shaoxing wine
  • ¾cup mung bean sprouts (3 oz)
  • 1cup snow peas (3 oz)
  • 1½TBS corn starch (mixed with 2 TBS water)


Marinate chicken:

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 tsp oil and 2 tsp cornstarch until the chicken is uniformly coated. Set it aside.

Premix sauce:

In a small bowl, mix all the sauce ingredients, and set aside.

Stir fry chicken:

Heat your wok over high heat until lightly smoking and pour 2 TBS vegetable oil around the perimeter. Spread the chicken in a single layer.

Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden-brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)

Turn heat back up to high and add an additional TBS of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.

Make sauce:

Next, stir up your premixed chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.

Once the sauce begins to simmer, add in your bean sprouts, and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce.

Serve immediately with steamed rice!

Beef with Snow Peas

Beef with Snow Peas

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Yield: 3 to 4

Adapted from: Omnivore’s Cookbook

Beef with snow peas features thin slices of beef with crisp snow peas and a hearty brown sauce. The sauce has a savory and slightly sweet flavor.  The beef is marinated in a mixture of soy sauce, Shaoxing wine, and cornstarch to help tenderize the meat and infuse it with flavor.

Marinade:

  • 1lb flank steak, thinly sliced against the grain (or skirt steak)
  • 1TBS oyster sauce
  • 2TBS Shaoxing wine (or dry sherry)
  • 1TBS vegetable oil
  • 1TBS cornstarch

Sauce:

  • ¼cup chicken stock
  • 1½TBS oyster sauce
  • 1TBS Shaoxing wine
  • 1tsp dark soy sauce (or regular soy sauce)
  • ½tsp sugar
  • 1tsp cornstarch
  • 1tsp sesame oil

Stir fry:

  • 1-2TBS peanut oil (or vegetable oil)
  • 2cups snow peas
  • 1onion 
  • 1tsp ginger, minced
  • 1clove garlic, minced


Note:
Flank steak is usually too wide for bite sized pieces, so it’s best to cut it in half lengthwise and then thinly slice each half.

Marinate steak:
Combine the steak, Shaoxing wine, oyster sauce, and oil, in a medium-sized bowl. Mix well with your hands to knead and coat the beef evenly. Add the cornstarch and knead that in. Marinate for at least 15 minutes while preparing the other ingredients.

Prep veggies:
Pull the strings from the snow peas and slice the onion in half, trim the root end and tip, then slice lengthwise (julienne) in ½-inch wide strips.

Premix sauce:
Combine all the sauce ingredients, chicken stock, oyster sauce,  Shaoxing wine, dark soy sauce, sugar, and corn starch  in a small bowl.  Stir to dissolve the sugar and cornstarch. Add the sesame oil and set it aside.

Stir fry steak:
Heat oil in a large skillet over medium-high heat until hot. Spread the marinated steak into a single layer, cooking in batches to avoid overcrowding if necessary. Sear on one side for 1 minute or until the bottom is lightly charred. Flip and sear for another 30 seconds to 1 minute, until the other side is cooked but the inside is still slightly pink. Transfer the steak to a plate, leaving any excess oil in the pan.

Stir fry vegetables:
If the pan looks dry, add another TBS of oil to the pan. Add the snow peas and onions. Cook and stir for about 1 minute.

Add the ginger and garlic. Continue to cook for another 30 seconds.

Finish and serve:
Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Add the beef back to the pan. Stir until the sauce thickens. Immediately transfer everything to a large plate and serve hot as a main dish.

Chicken Chop Suey 2

Chicken Chop Suey 2

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Yield: 2 Servings
Adapted from Wei’s Red House Kitchen

People from China might have no idea what chop suey is, but it’s no doubt one of the most popular dishes in Chinese restaurants/takeaways (takeout) outside China. Believed to be an invention by Chinese immigrants in the US, it’s a quick stir-fry dish consisting of a protein ingredient, such as chicken, pork, beef, shrimp, egg, etc., a variety of vegetables and a soy sauce-based thick sauce.

For the chicken

  • 1chicken breast, about 6-8-oz
  • ½TBS cornstarch
  • 1TBS water
  • 1drop cooking oil

For the sauce

  • 1TBS light soy sauce
  • ½TBS dark soy sauce
  • 2TBS oyster sauce
  • ½tsp sesame oil
  • 1TBS cornstarch
  • 1pinch salt
  • ¼tsp ground white pepper
  • 4TBS water

For the vegetables

  • ½onion, sliced
  • 2cloves garlic, sliced
  • 1small carrot, thinly sliced
  • 1handful snow peas, strings removed
  • 3baby corn, diagonally sliced
  • 3button mushrooms, sliced
  • 1handful mung bean sprouts
  • 1½TBS neutral cooking oil, divided

Marinate the chicken: Cut chicken breast crosswise into thin slices (about ¼-inch). Put into a bowl. Add corn starch and water. Stir well to evenly coat the chicken. Then add a drop of oil and mix well. Set aside for 20-30 minutes.

Mix the sauce: In a small bowl, mix all the ingredients for the sauce. Set aside.

Cook the chicken: Heat up a wok over high heat until it smokes. Pour in 1 TBS of oil. Slide in the chicken. Remove it out as soon as it loses the pinkness (Do not overcook). Set aside.

Combine the dish: Pour the remaining ½ TBS of oil into the wok. First, stir-fry onion and garlic over high heat until fragrant.

Add carrot and fry for 15 seconds or so. Then add snow peas and baby corn. Stir-fry for another 20 seconds.

Put the chicken back into the wok, along with mushrooms and mung bean sprouts. Cook for 30 seconds.

Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.

As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.

Chicken Snow Peas

Chicken Snow Peas

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Yield: 2 to 3 Servings
Adapted from Sue & Gambo

A very simple clean tasting stir fry made with snow peas and chicken with a delightful white sauce. 😊 😊

Chicken & Marinade:

  • ½lb chicken
  • ½tsp salt
  • pinch white pepper (optional, substitute black)
  • 1tsp of sesame oil
  • 1egg white
  • 2TBS of corn starch
  • 2-3TBS of oil, divided

Vegetables:

  • 2cups of pea pods, strings removed
  • 1cup of white onion, sliced
  • 1tsp minced garlic
  • 1tsp minced ginger

Sauce:

  • 1TBS Shaoxing cooking wine
  • 1cup of stock
  • 1TBS of oyster sauce
  • 1tsp of sugar
  • ½tsp sesame oil

Slurry

  • 1TBS of corn starch
  • 2TBS of water


Prep:
Slice up the chicken into small strips.
Marinate the chicken: Place the chicken in a bowl, add salt, white pepper, sesame oil, egg white and mix.  Add 1½-2 tablespoons cornstarch, mix. Add 1-2 tablespoons of oil, mix.

Make the sauce:
In another small bowl, add Shaoxing cooking wine, ½ cup of stock, 1 TBS oyster sauce, 1 teaspoon of sugar, ½ teaspoon sesame oil. Mix well.

Make a slurry:
Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl

Stir Fry:
Heat a wok over high heat. Add 2 tablespoons of oil and when oil is smoking, reduce heat to medium. Add chicken and cook until chicken is fully cooked through. Remove, drain and set the chicken aside.

Add 1 tablespoon of oil and the white onions to the wok, stir fry for 30 seconds, add minced ginger, minced garlic and stir-fry for 15-30 seconds.

Next add all the pea pods. Stir fry for 30 seconds.

Add sauce mix and bring to a boil. Mix well. Cook for about 30 seconds.

To thicken the sauce, slowly add slurry and bring to a boil. Add more and return to a boil until it’s the right thickness.

Return the chicken to the wok and stir fry for 20 to 30 seconds to heat through.

Serve.

Chicken Chop Suey

Chicken Chop Suey

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Yield: 4 Servings
Adapted from Wolfe Pit

2019: I don’t think I’ve had chop suey since I was a kid.  It was time and the urge struck, so here it is.  Probably only vaguely resembles the La Choy version that came in a can, but that’s likely a good thing.  This was quite good.

Chicken & Marinade

  • 1lb cubed leftover rotisserie chicken
  • 1tsp Shaoxing Chinese wine or dry Sherry
  • 2tsp oyster sauce
  • 2tsp corn starch

Vegetables & sauce

  • 2TBS vegetable oil
  • 2tsp garlic, minced
  • 4celery stalks, sliced thin on sharp diagonal
  • ½bell pepper, sliced thin
  • 3-4scallions, sliced thin, white and green parts separately
  • 12snow peas, trimmed and cut in half on diagonal
  • ¼cup carrots, julienned
  • 8oz bean sprouts
  • ½tsp salt
  • ¼tsp white pepper
  • 1cup chicken broth
  • 2TBS oyster sauce

Slurry

  • 1TBS cornstarch
  • 1TBS water


Preparation:

This cooks fast so you need everything cut, measured and ready to cook before heating the wok or skillet.

Marinate chicken:

Combine chicken, wine, oyster sauce and cornstarch together, marinade for 15 minutes

Make Slurry:

Mix cornstarch and water to form slurry.

Stir Fry:

Heat a large skillet or wok over medium high heat. Add cooking oil and spread around.

Add chicken and garlic to wok. Stir fry for 1 minute.

Add the white section of the green onions, bell pepper, snow peas and carrots and stir fry for 2 minutes.

Add the bean sprouts, ¼ tsp white pepper, cup of chicken broth and 2 TBS oyster sauce and bring to a light boil.

Add cornstarch slurry, stir until thickened.

Top with green part of the scallions.

Serve with steamed rice and/or chow mein noodles.