Chop Suey à la minute
A home-made version of a take-out classic, which only takes 15 minutes (at most) to cook.
What you need (1 serving):
- A selection of your favourite veggies such as sliced mushrooms; sliced bell pepper (whichever colour you prefer); piece of cucumber, sliced in half lengthways and deseeded, then finely sliced; sliced onion / leek / spring onion (whatever you have on hand); bean sprouts; canned bamboo strips, drained; chopped and rinsed bok choi; sliced courgette; sliced carrot; canned minicorn, drained etc etc. About 250g in total.
- 1 clove of garlic, chopped (or 1 tsp garlic paste)
- 1 tsp sambal oelek
- 2 tbsp soy sauce (I prefer ketchap manis, which is sweet instead of salty)
- approx. 75g faux chicken pieces (optional)
- salt & pepper to taste
- 1 tsp corn starch
- vegetable oil
- boiled rice, to serve (I used a package of 1-minute microwave brown rice - superfast and easy!)
Heat some vegetable oil in a wok and sauté garlic, sambal and the veggies that need to cook a bit longer than the rest such as onion, carrot, pepper etc.
Once the onion has softened, scoop the veggies to the side of the pan and add the 'chicken'. Cook the 'chicken' till it's browned and crispy. Season with some salt and pepper.
Add the soy sauce and veggies that need little cooking such as bok choi and bean sprouts. Cook briefly, move everything to the side of the pan and add a splash of water to the pan. Mix the corn starch with a bit of water in a small bowl and add to the pan. Stir the corn starch mixture through the rest of the sauce and mix with the rest of the ingredients. Cook for about 1 more minute and serve hot with rice.