1/1/2024 0 Comments Ground pork chop sueyOn this recipe, I also used Pak Choi and Sugar snaps freshly picked from my backyard garden. If you don’t want them crunchy add them the last 10 minutes of cook time. The most common vegetables used for this dish are cabbage, carrots, onions, celery, bell pepper, cauliflower, broccoli, garlic, young corn, mushrooms, beans, bamboo shoots, and bean sprouts. They will cook from the heat of the sauce as it sets. I love the crunch they give when added just before serving. Jump to Recipe Creamy ground pork and mushroom rice, otherwise known as pork chop suey by my family, is a quick and easy comfort food meal is perfect for a busy weeknight. I never cook my bean sprouts any more either. The celery and onions would almost melt in the sauce. My grandmother cooked her chop suey for several hours. If you like your vegetables on the crunchy side (but tender) I would add them the last 20 minutes of cooking time instead of at the times stated in the recipe. You can use pork stew meat but I would cook it 30 minutes before I added any vegetables to the pan. For this dish I had some thick cut sirloin pork chops and a small piece of tenderloin I needed to use. I tend to use whatever kind of pork is on sale for this. Chop Suey is so much better the second day! I’ve managed to scale this recipe back so it will feed 4 people and maybe leftovers. It is one of those dishes that can feed a crowd and it’s hard to make just a small amount of it. This recipe features in my debut cookbook Dinner.We grew up eating Grandma’s Chop Suey. More quick and easy Chinese restaurant favourites For a more practical option, use soft lettuce leaves like Butter Lettuce or Bib Lettuce (US). Lettuce wraps are a fantastic quick and easy meal that also happens to be healthy. In Chinese restaurants, it’s served with crisp Iceberg Lettuce which tends to crack when folded. ☺️ Nowadays in Australia, they are found in both the Asian section and canned vegetable section of supermarkets (Woolies, Coles etc). If you can find them, I really urge you to use Water Chestnuts. It doesn’t have a strong flavour, but the unique thing about Water chestnuts is the texture.Įven canned, it is crunchy and a bit juicy and it’s a quintessential part of the Chinese Lettuce Wrap experience. Other common ingredients which I’ve included in my recipe are:Īnd those that border more towards “Western” Chinese have all sorts of other vegetables in it, like normal corn, capsicum etc. I don’t think there are definitive rules for what goes in Lettuce Wraps, but the common ingredients I see at Chinese restaurants are:Īfter this, things get a bit blurred. I would just as happily scoff down a meat free version of this as I would a traditional pork version. And it is one of those rare recipes that is genuinely great made entirely vegetarian. Get the sauce right and you can pretty much put anything into the filling. It takes more than just a splash of soy sauce to make a truly delish Lettuce Wrap. Lettuce wraps are made with ground / mince meat and vegetable filling with a savoury Chinese sauce spooned into lettuce cups, then wrapped into a roll shape to eat.įor a great Lettuce Wrap, it all comes down to the sauce. I may not know how to spell it, but I do know you’re going to love them!! How to make Lettuce Wraps The Chinese name for Lettuce Wraps is San Choy Bow which is how it’s written in menus at Chinese restaurants here in Sydney, though the spelling varies widely from place to place and I’m yet to find a definitive answer for what the proper spelling is. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! San Choy Bow – Chinese Lettuce Wraps Also known as San Choy Bow, it’s arguably the ultimate “just happens to be healthy” food in the whole wide world …. One of my favourite Chinese starters – Lettuce Wraps with pork or chicken, loads of hidden crunchy vegetables in a tasty savoury brown sauce, bundled up in fresh lettuce.
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