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CHOP SUEY

CHOP SUEY image
Author
Virginia Butterworth Eng-Wong
Parent ID

2 t. oil
1 small can mushrooms
1 tsp. salt
1 c. chicken stock
1 1/2 c. uncooked chicken meat (diced)
1/2 c. sliced scallions

1 t. corn starch
6 to 8 water chestnuts (sliced)
1/4 c. cold water
3/4 c. diced bamboo shoots
2 t. oyster sauce
1 c. frozen peas

1. Heat oil and salt in 2 quart saucepan.
2. Stir-fry chicken over high flame until meat turns white.
3. Stir in all vegetables except scallions.
4. Add soup stock, mix and cover. Cook 3 to 5 minutes over medium flame.
5. Stir in scallions, increase flame. Thicken gravy with corn starch dissolved in water. Season with oyster sauce.

A dash, or even more, of curry powder in Campbell’s Turkey (or Chicken) soup with Vegetables transforms it into Mock Mulligatawny. If you have a bit more time, brown the curry in a little butter; 1 tsp. making a "roux" with 1 tsp. flour before adding to soup.

OCR Text

2 t. oil
1 small can mushrooms
1 tsp. salt
1 c. chicken stock
1 1/2 c. uncooked chicken meat (diced)
1/2 c. sliced scallions

1 t. corn starch
6 to 8 water chestnuts (sliced)
1/4 c. cold water
3/4 c. diced bamboo shoots
2 t. oyster sauce
1 c. frozen peas

1. Heat oil and salt in 2 quart saucepan.
2. Stir-fry chicken over high flame until meat turns white.
3. Stir in all vegetables except scallions.
4. Add soup stock, mix and cover. Cook 3 to 5 minutes over medium flame.
5. Stir in scallions, increase flame. Thicken gravy with corn starch dissolved in water. Season with oyster sauce.

A dash, or even more, of curry powder in Campbell’s Turkey (or Chicken) soup with Vegetables transforms it into Mock Mulligatawny. If you have a bit more time, brown the curry in a little butter; 1 tsp. making a "roux" with 1 tsp. flour before adding to soup.

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Subjects
Pasta