Chop Suey

Summary

Ingredients

• 500 g beef fillet (s)
• 50 g lass noodles
• 6 mushrooms, dried Chinese
• 1 piece (s) ginger root, fresh
• 2 cloves garlic
• 3 tablespoon soy sauce
• 2 tablespoon rice wine or dry sherry
• 1 tablespoon sugar, brown
• 6 tablespoon oil (sesame oil)
• 2 onions)
• 1 carrot (s)
• 2 spring onion (s)
• 100 g celery
• 50 g bamboo shoot (s) from the can
• 50 g bean sprouts
• 125 g mushrooms
• 3 tablespoon oil (sesame oil)
• 75 ml broth
• 3 tablespoon soy sauce, dark
• 1 teaspoon sugar, brown
• 1 tablespoon cornstarch
• 4 cl sherry, dry or rice wine
• a bit salt
• some black pepper

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Instructions

1. Briefly wash the beef under running water and pat dry. With a sharp knife, cut the meat into thin strips against the grain.
2. Soak the glass noodles and mushrooms separately in cold water for about 30 minutes, then remove the glass noodles and chop them up with kitchen scissors. Quarter the mushrooms.
3. For the marinade, peel and chop the ginger and garlic cloves, place in a bowl with the soy sauce, sherry and sugar, then stir to form a marinade.
4. Place the beef strips in this marinade, cover and chill for 60 minutes, turning every now and then.
5. Pour the oil into the wok, heat it and fry the meat without the marinade for 2 minutes while stirring, then stir in the marinade, remove the meat and keep warm.
6. Peel and dice the onions; peel the carrot and cut into thin slices. Clean and wash the spring onions and cut into approx. 3 cm long oblique pieces. Clean and wash the celery and cut into strips. Drain the bamboo shoots and also cut them into strips. Wash the bean sprouts under running water, select them and let them drain. Clean the mushrooms, wash them if necessary and cut them into leaves.
7. Let the oil get very hot in the wok, add the onions, carrots, spring onions, celery, bamboo and bean sprouts, mushrooms and mushrooms and stir-fry for 2 minutes. Pour in the broth, add the glass noodles and stir-fry for 2 minutes, then add the meat. Add the soy sauce, sugar and cornstarch mixed in sherry and bring to the boil while stirring until the sauce is creamy. Season to taste with salt and pepper and serve in a preheated bowl