Chinese-American Chop Suey

Ingredients

• 1 lb chicken breast or pork loin, thinly sliced
• 1 tbsp cornstarch, plus 1 tbsp for the sauce
• 1 tbsp soy sauce, for marinating
• 3 tbsp neutral oil
• 3 stalks celery, sliced on the bias
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 3 cups fresh bean sprouts
• 1 cup sliced mushrooms
• 3 tbsp soy sauce, for the sauce
• 1 tbsp oyster sauce
• 1 cup chicken broth
• 1 tsp sugar
• 1 tsp sesame oil
• Steamed rice, to serve

Before you cook

• Toss the sliced chicken or pork with 1 tablespoon cornstarch and 1 tablespoon soy sauce and let it sit for 10 minutes.
• Slice the celery on the bias, slice the onion, mince the garlic and ginger.
• Whisk the remaining 1 tablespoon cornstarch with a splash of cold water to make a slurry.
• Stir the soy sauce, oyster sauce, chicken broth and sugar together in a small bowl for the sauce.

Steps

1. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until shimmering.
2. Add the marinated meat in a single layer and sear for 2 minutes without stirring.
3. Stir-fry the meat for another minute until just cooked through, then remove it to a plate.
4. Add the remaining 1 tablespoon oil to the wok.
5. Stir-fry the garlic and ginger for 15 seconds until fragrant.
6. Add the celery and onion and stir-fry for 2 minutes until just starting to soften.
7. Add the mushrooms and stir-fry for 1 minute.
8. Add the bean sprouts and stir-fry for 30 seconds so they stay crisp.
9. Return the cooked meat to the wok.
10. Pour in the sauce mixture and toss everything to coat.
11. Stir the cornstarch slurry again and pour it in, stirring until the sauce turns glossy and thickens.
12. Drizzle with sesame oil and toss once more.
13. Serve immediately over steamed rice.