Chop Suey is ‘as you please’ so you can add whatever you like to this dish. When I visit the Asian stores, I often buy a few packs each of fried fishcakes, five-spice tofu, beef balls & fish balls. When I get home, I throw them in the freezer until ready to use – goes wonderfully with noodles or a simple stir fry with vegetables.
Recipe is as follow:
- Spicy fried fish cake, sliced (available from Asian store – fridge section, I use the Hakka brand)
- Five spice ‘dry’ bean curb, sliced (available in Asian store – fridge section; It has a similar texture as the fish cake, e.g. not actually ‘dry’)
- 3 inches of leek, white part, sliced
- 1 chili, chopped
- 2 rashers of bacon, sliced
- 1 carrot, skin peeled, julienne
- 1/2 cup of green peas
- 1 tsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1/2 cup of coriander, roughly chopped
- sesame seeds, toasted, to garnish
- 1 tbsp cooking oil
Heat oil in a frying pan until hot; add chilli, leek, bacon, fish cake, and bean curb; stir fry for 3-5 minutes until the leek is nearly cooked; add green peas, carrot, oyster sauce, fish sauce, sesame oil; stir fry for approx 2-3 more minutes or until the peas warm through. Turn off heat, add coriander, toss. Transfer all ingredients to a serving dish, garnish with sesame seed.