Chop Suey (\u6742\u788e, z\u00e1su\u00ec in Mandarin) refers to \u201codds and ends\u201d or miscellaneous leftovers. It\u2019s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce. For the chicken & marinade:<\/strong><\/p>\n For the sauce:<\/strong><\/p>\n For the rest of the dish:<\/strong><\/p>\n Combine the sliced chicken<\/strong> with water, oyster sauce,<\/strong> and Shaoxing wine.<\/strong> Massage the chicken<\/strong> until it absorbs all the liquid. Next, mix in 1 tsp oil<\/strong> and 2 tsp cornstarch<\/strong> until the chicken<\/strong> is uniformly coated. Set it aside.<\/p>\n Premix sauce:<\/strong><\/p>\n In a small bowl, mix all the sauce ingredients,<\/strong> and set aside.<\/p>\n Stir fry chicken:<\/strong><\/p>\n Heat your wok over high heat until lightly smoking and pour 2 TBS vegetable oil<\/strong> around the perimeter. Spread the chicken<\/strong> in a single layer.<\/p>\n Sear for a few seconds, and then stir-fry the chicken<\/strong> for another 15 seconds, or until it is lightly golden-brown and opaque. Remove the chicken<\/strong> from the wok and set aside. (It should be about 80% cooked at this point.)<\/p>\n Turn heat back up to high and add an additional TBS of oil<\/strong> along with the chopped garlic.<\/strong> Once the garlic<\/strong> starts to sizzle, add in the mushrooms, carrots,<\/strong> and celery.<\/strong> Stir fry for 20 seconds and add the bok choy.<\/strong> Give everything a good stir and spread the Shaoxing<\/strong>\u00a0wine<\/strong> around the perimeter of the wok to deglaze it.<\/p>\n Make sauce:<\/strong><\/p>\n Next, stir up your premixed chop suey sauce<\/strong> and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.<\/p>\n Once the sauce<\/strong> begins to simmer, add in your bean sprouts,<\/strong> and snow peas.<\/strong> Also add the chicken<\/strong> back to the wok.<\/p>\n When the sauce<\/strong> gets to a strong simmer or boil, mix up your cornstarch slurry.<\/strong> Drizzle it into the sauce,<\/strong> stirring constantly, until it thickens to a consistency you like. Add more cornstarch<\/strong> slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce.<\/strong><\/p>\n Serve immediately with steamed rice!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings TheWoksOfLife Chop Suey (\u6742\u788e, z\u00e1su\u00ec in Mandarin) refers to \u201codds and ends\u201d or miscellaneous leftovers. It\u2019s 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 \u00bc\u201d thick slices) 3TBS water 1TBS oyster sauce 1tsp Shaoxing wine…<\/p>\n
\nNotes:<\/strong> Sadly, not thrilled with this. Gayle thought it has a funky taste, probably from the Sesame Oil.<\/p>\n\n
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6<\/span><\/del>oz bok choy, cut into \u00be\u201d x 2\u201d pieces<\/del>, (I usually skip this)<\/span><\/li>\n
\nMarinate chicken:<\/strong><\/p>\n