Wednesday, February 29, 2012
A STAPLE dish that is usually present in our buffet table or served by waiters, a blend of green leafy and nutritious vegetables called chop suey, is sure to delight guests who love vegetables, what else?
I should say that this particular dish has also evolved through the culinary years but has seen great changes and improvements, particularly on the major ingredients that are used to produce this delightful wonder!
Chop suey, which has many stories behind its origin but not proven so far, is nothing but an assortment of stir-fried vegetables as it is or with meats and seafoods added. Some would prefer having all vegetables (vegetarian) or with some pork beef, chicken, shrimps, meatballs and other ingredients for a more pronounced flavor and taste.
But I know that when we say chop suey, literally in our Fookien dialect, it could translate to “mixed vegetables.” There are really no strict rules in making this savory dish, meaning almost any vegetables can be used in this as long as it turns out good.
Name it, it can be added: garlic, onions, bell pepper, carrots, Chinese petchay, cabbage, snow peas, broccoli, cauliflower, string beans, mushrooms, chayote and many others. Bottom line is, whatever vegetables one have, they can be used and turned into chop suey.
For a more special flair, meats like pork, beef, or chicken are added. So, with other seafood like shrimp, fish, fish ball, sea cucumber and the like.
If one notices, this is one dish that is always present in almost everyone’s list on their menu or food line up. Why? I would say because of the ease of preparation, the availability of the basic ingredients and of course, the demand of customers.
Different restaurants or households would have their own version of this and their own type of vegetables used. And probably a few changes in their process of coming up with this dish. Again, we still would have a good turnout.
How to come up with a delectable chop suey dish? Well, start with a good wok or pan. Heat enough oil for sautéing the garlic, onions, bell pepper, meats, carrots and then the rest of your choice of ingredients.
Make sure the garlic is chopped or minced, onions, bell pepper, carrots and meats are sliced or julienned of the same size for better and even cooking.
One can use commercially prepared bouillon cube or powder for that “umami” taste with added salt and pepper if needed. Soy cause can be added for some color. If “hard-to-cook” vegetables are used, they can be pre-cook by steaming, boiling or blanching beforehand so that all one has to do later is just mix them in the wok with added water if needed.
For that “professional,” “shiny effect” and “sticky” look, add some cornstarch/water mixture towards the end and stir them well till the sauce becomes translucent.
This would be a good start for those who doesn’t like vegetables because one can at least pick up the pieces they like and maybe graduate to a more “daring” taste test later. Besides, this dish is very colorful with a range of reds, yellows, greens and is bursting with lots of flavors!
A great dish, minus the meat, for the Lenten season!
(Email: evsd@yahoo.com, website: www.potsnpans1976.weebly.com)
Published in the Sun.Star Cagayan de Oro newspaper on March 01, 2012.
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