Description
Chop-sway, and that. This dish is one of the first California fusion recipes, which was invented by Chinese immigrants working on the transcontinental railroad. Chinese immigrants lived in terrible poverty, and chop suey were any leftovers, so the exact set of ingredients does not exist.
Ingredients
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Figure
0.5 cup
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Pork
300 g
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Soy sauce
2 Tbsp
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Starch
2 tsp
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Lemon juice
1 Tbsp
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Ginger
1 tsp
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Chili
0.333 piece
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Brown sugar
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Broth
100 ml
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Cabbage Chinese
0.5 piece
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Carrots
1 piece
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Green peas
1 handful
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Green beans
1 handful
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Onion
1 piece
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Pepper
0.5 piece
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Mushrooms
100 g
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Vegetable oil
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Garlic
1 tooth
Cooking
Cook rice as directed on package.
Pork cut into strips. In a Cup mix the soy sauce and the starch so that no lumps. Add to the mix the grated ginger, chili, garlic and lemon juice. Mix well and this mixture to marinate meat.
Carrots cut into thin long strips. From Chinese cabbage thickest part of the cut into rectangles or squares, and sheets strips.
Mushrooms cut into thick plates. Bell pepper rectangles or squares and cut the onion into quarters or eighths and divide into layers.
In a frying pan or wok heat 1 tsp of vegetable oil and quickly fry the chopped vegetables in turn. Each vegetable should take no more than 1-2 minutes. First, fry the peas and beans. Then put them on a dish and into the pan add a little more oil and fry the following one by one vegetables.
Throws the stalks Chinese katusti, fry for 1-2 minutes, then add to them leaves and carrots and fry for another 1-2 minutes and place on a dish. Then in turn fry the mushrooms, onion and lastly pepper.
Take out the meat from the marinade, squeeze and fry for 2-3 minutes until tender. In the marinade from the meat, add the brown sugar.
The pan to meat return vegetables, stir. Adding the marinade and broth, stir again until boiling. Served with rice.
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