Suey Choy Salad Recipes

FARMER'S CHOP SUEY (SALAD)

Steps:

• Assemble dressing in a bowl by mixing cottage cheese, sour cream and salt.
• Wash the cucumber well and slice it (peeling is optional).
• Salt the cucumber slices and place in a small bowl.
• Chill the dressing and cucumbers for 1 hour in the refrigerator.
• After chopping and slicing the veggies, drain any liquid from the cucumbers.
• Toss all veggies with the dressing, mixing well.

SUEY CHOY SALAD

Steps:

• Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
• Open the package and take out the seasoning package.
• Mix together Dressing ingredients in a small bowl, and set aside.
• Rinse and dry suey choy and chop into bite sized pieces.
• Put into large salad bowl.
• Rinse and dry bean sprouts and green onion.
• Add to bowl with suey choy.
• Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
• Add dressing and toss together.
• It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.

SUEY CHOY SALAD

Steps:

• Chop suey choy (not core) into bite sized pieces. Chop green onions and mix with suey choy. Fry noodles, sesame seeds and almonds in butter until golden brown and drain well on paper towel. Mix all ingredients for dressing together. Just before serving, combine salad and browned mixture, then toss with dressing.

KAREN'S SUI CHOY SLAW

Steps:

• Grate 5 to 6 carrots into a large salad bowl. Slice sui choy, and add to bowl. Toss carrots and sui choy with sui choy slaw dressing, and add salt and pepper to taste. Lay slaw over a bed of snow-pea shoots and tatsoi or mesclun greens.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

YU CHOY SALAD

Steps:

• Toss yu choy, bean sprouts, eggs, onion, cucumber, Cheddar-Monterey Jack cheese, and green onions together in a large bowl.
• Combine olive oil, soy sauce, lemon juice, white vinegar, white balsamic vinegar, salt, and sugar in a glass measuring cup or dressing bottle; mix well. Pour over yu choy mixture and mix until glistening.

CHOP SUEY

Steps:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.