Hom Suey Gok Recipes
CHICKEN CHOP SUEY
Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.
Provided by PICCADILLIAN
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
- Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
- Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
- Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 11.9 g, Cholesterol 70.5 mg, Fat 9.7 g, Fiber 3.2 g, Protein 22 g, SaturatedFat 2.5 g, Sodium 932.3 mg, Sugar 5.8 g
HOM SUEY GOK
Make and share this Hom Suey Gok recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 1h30m
Yield 20 pieces
Number Of Ingredients 17
Steps:
- Heat wok with some oil and add in ground pork and shrimp. Stir until almost cook and add in chopped mushroom. Stir for couple minutes and salt, sugar, oyster sauce, five spicy and pepper and then add in water.
- Slowly add in cornstarch mixture to thicken sauce. Remove from heat and add in chopped onion and scallion. Stir and leave to cool.
- Place wheat starch in a large bowl and add in hot boiling water. Stir with chopsticks until dough cooked. Stir in sugar and mix well. Mix in glutinous rice flour. Stir and add in water to form dough. If dough too wet then add in just a little glutinous rice flour. Knead into dough. Divide into 20 pieces. Fatten dough in rough shape and add in fillings. Form into crescent shape.
- Heat oil on medium heat and deep fry the dumplings until golden.
Nutrition Facts : Calories 63.9, Fat 0.2, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 14.2, Fiber 0.6, Sugar 0.9, Protein 1.1
DEEP FRY THOSE FIDDLEHEAD FERNS
Found this on the net and am trying to get it posted before the season is over, so I haven't tried them yet lol
Provided by CoolMonday
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean all brown spots off ferns. Trim stems.
- Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
- Mix flour, salt and baking powder in small bowl.
- Stir in oil and milk.
- Beat to a smooth, creamy consistancy but do not overbeat.
- Heat 1/2 cup oil in small skillet over high heat.
- Dip fiddleheads in batter, then inot hot fat.
- Turn over until golden brown on both sides.
- Drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 424.1, Fat 33.2, SaturatedFat 5.4, Cholesterol 8.5, Sodium 266.6, Carbohydrate 27, Fiber 0.8, Sugar 0.1, Protein 5.2
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