Quick and Easy Chop Suey

300g chicken thigh, sliced
6 asparagus spears, cut into diagonal chunks
½ carrot, sliced on the diagonal
Handful beansprouts
4 to 5 shiitake mushrooms, cut into chunky pieces
6 baby corn, halved lengthways
200ml chicken stock
Vegetable oil, for stir frying

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon cornflour

The Sauce
1½ tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Drizzle sesame oil

PREPARATION

1. Slice asparagus and carrot on the diagonal. Cut baby corn lengthways and keep mushrooms chunky to retain texture.
2. Bring chicken stock to the boil in a wok. Blanch carrot for about 1 minute, then remove. Blanch beansprouts for 20 to 30 seconds and remove. Reserve the stock.
3. Mix chicken with light soy sauce, sesame oil and cornflour. Massage thoroughly to coat evenly.
4. Combine oyster sauce, light soy sauce, Shaoxing rice wine and a drizzle of sesame oil in a bowl. Stir well.

COOKING

1. Heat a wok until smoking hot and add oil. Sear mushrooms on high heat first to lock in moisture. Add a small spoon of stock if needed to help them cook through.
2. Add asparagus and baby corn. Stir fry briefly, keeping everything moving. Remove vegetables and set aside.
3. Add a little more oil if needed. Spread the chicken in a single layer and sear on one side before turning. Cook for 1 to 2 minutes until separated and lightly browned.
4. Return vegetables to the wok. Pour in the prepared sauce and allow it to boil vigorously.
5. Add the blanched carrot and beansprouts last. Toss 2 to 3 times on high heat until the sauce becomes silky and coats everything evenly.
6. Serve immediately while the vegetables are still crisp.

School of Wok Tips

• Blanch harder vegetables first to control texture.
• Sear mushrooms on high heat to keep them meaty.
• Cornflour in the marinade thickens the sauce naturally.
• Never lose your sizzle. Keep the wok hot for proper flavour.

FAQs

What is Chop Suey?
Chop Suey is a Chinese American stir fry dish created to use up leftover ingredients, typically served with a light gravy.

Why blanch the vegetables first?
Blanching speeds up cooking and ensures even texture in the final stir fry.

Can I use other proteins?
Yes? Pork, prawns or tofu work well using the same technique.