Chicken and Shrimp Chop Suey

I have been reading a book called the Fortune Cookie Chronicles by Jennifer 8. Lee. It is an amazing book filled with some fun stories on the history of American Chinese food. One of the stories is all about Chop Suey and the origins of this famous dish. The literal meaning of the term ‘chop suey’ is mixed pieces and, next to General Tso's is one of the most famous Chinese dishes that we come across.

So last night I had friends over for my very own version of this famous dish. My good friend Marc help me slice and dice and make the sauce. Most of the recipes I came across suggested that it be served over rice, but we decided to serve ours over Soba noodles. Since I had not used a wok in centuries Marc and I headed down to Sur La Table to purchase one. We first stumbled across an All Clad $160 wok that I came dangerously close to purchasing. And then my eye caught another one that was considerably cheaper - $25 to be exact. The traditional carbon-steel construction of this wok ensures quick, efficient heating throughout. Its professional-quality, flat-bottom design is compatible with electric, gas and ceramic stovetops. Burnished bamboo handle and helper handle for easy, safe handling.

This dish will serve 5-6 people.

- 2 packages of Japanese Soba Noodles
- 4 boneless chicken thighs sliced into thin strips
- 1 lb extra large prawns (peeled and deveined)
- Sesame oil
- Mirin
- 10-15 medium sized shitake mushrooms
- 1 medium yellow onion chopped
- 4 staks of baby bok choy (separate the leaves from one another and clean)
- 2 handfuls of bean sprouts
- Kosher salt and freshly ground black pepper to taste.

The sauce

- 1 can of chicken broth
- 2 tbsp molasses
- 2 tbsp Mirin
- 3 tsp fish sauce
- 3 garlic cloves minced
- 1 tbsp soy sauce
- 1 tbsp chopped fresh ginger
- 2 tbsp cornstarch

For the sauce mix all ingredients together, whisk to incorporate the cornstarch and set aside. Boil the water and cook the soba noodles and set aside.

I sauteed each of the veggies separately (except for the bok choy and sprouts) and set aside. Before sauteeing I would put a little bit (1 tbsp) of sesame oil on the bottom of the wok and while cooking douse the veggie with a little bit of mirin to deglaze the pan (about 1/2 cup) and steam the veggie. Cook the chicken and shrimp together and when almost done add in the sauce, bok choy and sprouts. The sauce will thicken. Once the bok choy has wilted and the sauce is thick taste and add salt and pepper to your liking. Serve over the soba noodles.

Comments

[Nan]

Hey thanks for the email reminder - I've been so busy being enthralled with my new grandson that I've neglected my blog reading considerably! The recipe sounds good - I've been wanting to make Pho...got one for that? I may adapt your recipe to fit my needs - the sauce sounds like it might be just the ticket! Thanks!