Posted Fri Aug 24, 2012 2:20PM
I am looking for a horizontal photo representing the recipe below. Deadline is August 30. Thank you, and please let me know if you have any questions.
HOMEMADE CHOP SUEY
Start to finish: 35 minutes
1 tablespoon canola oil
½ cup sliced scallions
2 cloves sliced garlic
4 cups sliced Napa cabbage
2 stalks sliced celery
1 8-oz can bamboo shoots, drained and thinly sliced
2 cups sliced Shitake mushrooms
¾ teaspoon sugar
1 cup low sodium chicken broth
1 ½ tablespoon soy sauce
2 tablespoons toasted sesame oil
1 tablespoon Thai chili paste
1 ½ tablespoons cornstarch dissolved in 1 tablespoon Chinese cooking wine or mirin
2 cups cooked chicken, pork, or beef
2 cups cooked white rice
Chopped cilantro and sesame seeds for garnish (optional)
In a large nonstick pan or wok, heat the canola oil over medium high heat. Add the scallions and garlic and sauté until softened. Add the Napa cabbage, celery, bamboo shoots, and mushrooms, and cook until the cabbage has wilted, about 3 to 4 minutes. Add the sugar, chicken broth, soy sauce, chile paste and sesame oil and cook for 3 additional minutes, or until the liquids have come to a boil. Add the cornstarch mixture to thicken the sauce, and the meat to heat through. Serve the chop suey on top of the rice with the chopped cilantro and sesame seeds to garnish.
(Edited on 2012-08-24 14:22:10 by HistoryTeam)
Posted Sat Aug 25, 2012 4:51PM
Posted Sat Aug 25, 2012 11:22PM
Posted Fri Sep 14, 2012 10:47AM
Thanks to both of you and apologies for losing track of this thread. We're going to go with nicole's submission. Thanks again.
Posted Fri Sep 14, 2012 11:01AM
very nice! thanks for posting your update, HistoryTeam!