![]() ![]() Transfer the vegetables back to wok and toss to combine. When it starts to shimmer, stir-fry the chicken about 2 to 3 minutes until thoroughly cooked. Reheat the wok over high heat, add 1 tablespoon of the oil. Be sure to add an additional teaspoon of oil and a pinch of salt with each vegetable cooked.Īdd the ½ cup of chicken broth, remaining tablespoon of the oyster sauce and the remaining teaspoon of the cornstarch to a small mixing bowl. When stir-frying the Bok Choy, add the rib slices first, then add leaves after 1 minute. Use this same procedure for the remaining vegetables, transferring them to the large bowl when cooked. Stir-fry for 2 minutes then transfer to the large bowl. Add another teaspoon of oil, the red bell pepper and another pinch of salt. Cook for 2 minutes, then transfer celery to a large bowl. ![]() You can use a large skillet, but a wok works best. Heat a wok over high heat until a drop of water dances and evaporates immediately. You are going to stir-fry most of the vegetables separately so they cook faster and stay crisp tender. Marinate for 15 to 30 minutes while you’re preparing the vegetables.Ĭut the vegetables and place in separate bowls. Add the chicken and stir well to coat the strips. In a medium mixing bowl, add the garlic, 1 tablespoon of the oyster sauce, the soy sauce, the Asian Accents Seasoning, 1 teaspoon of the cornstarch, and the 2 tablespoons of the water. If the breasts are thick, cut in half into two thinner pieces first.Ģ Celery Ribs Cut Diagonally into ¼” Slicesġ Red Bell Pepper Cut into ¼” Strips, then cut in halfĦ Oz Snow Peas, Ends Trimmed, Cut Diagonally Cut into ¼” Slicesģ Ribs Bok Choy (About ½ lb) Cut into ¼” Slices, Separate Leaves and Ribs to Cook Separately The result is a crisp-tender dish you’ll make over and over.ġ Tablespoon Sheffield’s Asian Accents Seasoningġ Pound Boneless, Skinless Chicken Breasts Cut Crosswise into ¼” Strips. Subgum has more celery and other vegetables and less bean sprouts. Our version is like a favorite Subgum Chop Suey Rick grew up with back in the Detroit area. Regardless of it’s origin, the combination of stir-fried vegetables, meats and a savory sauce has become a staple in all Chinese restaurants. Chop Suey is an American-Chinese dish going back to 1880’s or so, which translates to “in fine pieces”. It uses our Asian Accents Seasoning which we blended with ginger and other spices for a classic flavor. Our Chicken Subgum Chop Suey has the flavor you’ll find in the best Chinese restaurants, maybe better. ![]() Chicken Subgum Chop Suey Chicken Subgum Chop Suey ![]()
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