I love a retro classic and Chop Suey is actually an American/Chinese dish where the ingredients are all stir fried together and it’s served with rice or noodles on the side. It’s packed with veg, super healthy and has the delicious Asian flavours that I adore. You can use this recipe loosely as a guide and add other veg you might want to use up in the fridge.
Ingredients serves 2, multiply the ingredients for more people.
8 or more king prawns, peeled and deveined
2 tbs of coconut oil
salt and pepper to taste
2 small cloves of garlic minced
1 carrot shaved into ribbons with a potato peeler
a large handful of sliced mushrooms
Chinese greens (I used one bok choy) leaves separated, washed and sliced lengthwise in half
a handful of bean sprouts
2 spring onions sliced
1 tbs oyster sauce
2 tbs of tamari
2 tsp of maple syrup
1 tsp of shao xing wine or sherry
1 tsp of corn flour
3 tbsp water
Firstly mix together all the sauce ingredients together in a small bowl and set aside.
Heat a wok or large frying pan up over a medium heat and add one tablespoon of the oil. Stir fry the prawns and garlic for a couple of minutes till the garlic is browning. Remove and set aside.
Add the rest of the oil to the pan and add the carrot and stir fry for a few minutes. Next add the bok choy and the mushrooms and continue stir frying for a couple of minutes till they are tender. I cover with a lid for a few minutes so they steam to keep them moist.
Now pour in the sauce and stir. It will start to thicken and now add the prawns, bean sprouts and spring onions. Mix together and continue to cook for a minute or two.
Transfer to a serving plate and serve straight away with plain rice or noodles. Add more soy sauce to taste.
2 thoughts on “king prawn chop suey”
As always, art and food combine to make you “taste” as you view. Beautiful, Anna – thank you. X
Thank you so much Edwina x