175 g skinless chicken breast thinly sliced
½ cup celery chopped
2 - 3 spring onions shredded lengthways
½ cup green beans (French beans)
1 cup Chinese cabbage shredded (you can substitute normal white or green cabbage)
1 cup bean sprouts
1 teaspoon grated fresh ginger root
2 cloves crushed garlic
1 teaspoon cornstarch mixed to a loose paste with water
1 tablespoon soy sauce
2 tablespoons stock
1 dessertspoon rice wine
½ teaspoon ground black pepper
½ teaspoon sugar
Rice bran oil (or any other good quality vegetable cooking oil)
Sesame oil
Salt to taste
Method:
Place a good splash of cooking oil in a wok or large frying pan. Add a few drops of sesame oil and heat (sesame oil is an ingredient that will really help give your dish an authentic Chinese flavour).
Add your chicken and fry till cooked.
Remove the chicken from the pan and set aside.
Add the garlic, ginger and pepper to the oil in the pan and fry for 30 seconds, stirring to prevent burning.
Add all the vegetables and stir fry for about three minutes. The vegetables should still have some crispness to them.
Add the sugar and salt and blend well.
Add the chicken, rice wine, soy sauce and stock and stir fry for another minute or so.
Add the cornstarch paste and cook until the sauce thickens and clears.
Serve your chop suey on a bed of boiled or steamed rice.
