Retro Grauman Night Chop Suey

Chop Suey

Well, despite constant WordPress issues and having to do some kind of crazy workaround, I managed to finish my contribution to this week’s “retro theme”…dinner was fantastic, despite the prep time, but with everything ready to add to the pan it goes rather quickly in the end.  I did change-up the pork cooking method and so glad that I did because more Asian flavor was added to the dish.  I made char sui, that lovely restaurant style pork and found one over at RecipeTin Eats, link below, but pick a favorite one that you find or better yet, visit an Asian store and by the Char sui seasoning packets/Amazon carries them as well.  Follow the instruction for either one taking note of the marinating time to get that gorgeous red outer ring on the pork, Mike grilled it for me and I asked him to undercook the tenderloin knowing that it would hit another quick sauté pan and finish cooking,  The seasoned pork was perfect in the chop suey.

Another quick adaptation,  some minced garlic/2 fat cloves and finely diced or grated ginger/about a heaping teaspoon and toss it in just before the onions and green peppers are done to your liking.

Without having to type out the entire recipe from the Gourmet Cookbook a link to the Epicurious version is below…enjoy!

The list…

YIELD
Makes 6 servings
ACTIVE TIME
1 1/4 hour
TOTAL TIME
1 1/4 hour
    • 2 garlic cloves, minced
    • 1 tablespoon plus 1 teaspoon oyster sauce
    • 1/2 tablespoon soy sauce
    • 1 teaspoon salt
    • 1 1/2 teaspoon cornstarch
    • 1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
    • 2 celery ribs diagonally cut into 1/4-inch-thick slices
    • 6 oz snow peas diagonally cut into 1/4-inch-thick slices
    • 1/2 lb Bok Choy, cut into 1/4-inch-thick slices (leaves and ribs separately)( I had baby Bok Choy, cut leaves off and sliced the rib end
    • 1/4 lb mushrooms cut into 1/4-inch-thick slices
    • 1 onion, halved lengthwise and into 1/4-inch-thick strips
    • 1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
    • 1/4 lb mung bean sprouts, rinsed and drained
    • 1 (5-oz) can sliced water chestnuts
    • 1 (5-oz) can sliced bamboo shoots
    • 1/4 cup chicken broth
    • Vegetable oil
    • Water
    • Salt and pepper to taste

      Instructions for the recipe, link to Epicurious…

Char Sui meat marinade ingredients:

  • 1 1/2 tbsp brown sugar (white also ok)
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp light soy sauce
  • 1 tbsp soy sauce
  • 1 tsp five spice powder
  • 1 tbsp oil (vegetable or canola)
  • 2 tsp red food coloring, optional 
  • 2 cloves of minced garlic, and 1/2 teaspoon grated ginger, optional

Toss all of the ingredients into a zip bag add pork and marinate for at least 4 hours.

https://www.recipetineats.com/chinese-barbecue-pork-char-siu/

https://www.epicurious.com/recipes/food/views/chop-suey-106261

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