Yes! You are reading right! This is a Chinese recipe in my Mexican blog, but if you are from Baja California or have been there, you will understand why I am posting this recipe.
In Baja there is a big Chinese community and there are a lot of Chinese restaurants and I grew up eating a lot of Chinese food and chop suey, was my favourite dish and although it is not a traditional Chinese recipe because this dish was created by the Chinese people that live in the US, for me, this is the Chinese food I knew when I was a child.
And after all, this blog is to record my Mexican food memories. And chicken chop suey always takes me back to those Sunday afternoons when my parents used to take us as a treat to a Chinese restaurant after church and I love it so much.
My dad used to make his own version and he used to add árbol chillies for a fiery taste, but I didn’t add any because my children are going to eat some as well.
It is a very easy recipe to cook and it is perfect for those days that you don’t know what to cook or you are not in the mood of cooking something very elaborated.
- 4 Chicken breasts thinly slice
- 4 celery stalks finely slice
- 1 small white onion julienne
- 2 bags bean sprouts
- 1/2 cup oyster sauce
- 3 tbsp low salt dark soy sauce
- 3 tbsp tomato catsup
- 1/2 cup water
- 1 tbsp cornstarch flour
- 3 tbsp vegetable oil
- 3 roughly chopped árbol chillies (optional)
In a wok heat the oil at medium heat and add the chicken. Fry for 8 min mixing continuously.
In the meantime mix the oyster sauce, soy sauce and catsup and leave aside.
Then add the celery and the onion and continue cooking for further 5 min.Then add the bean sprouts.
Add the sauce and mix. Then add the cornstarch to the water mix it until is dissolve and add it to the food.
Continue mixing until the veggies are slightly cooked. They need to be a bit crunchy, but not raw.
And just at the end add the árbol chillies if you want to have a bit of heat.
Serve it with cooked white rice.