Editor's note:
This recipe is adapted from chef Joseph Poon. He also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Poon and Cantonese cuisine, click here.
Chop suey is an Americanized Cantonese dish that dates back to the late 1800s, when it was served in Western mining camps and in San Francisco's Chinatown. The usual components are bean sprouts, sliced celery, onions, meat, and water chestnuts, all stir-fried with soy sauce. Chef Poon updates and lightens the dish by using a sophisticated array of vegetables and tofu instead of meat, and blanching the ingredients instead of frying.
·Fresh lotus root, revered by the Chinese for its crisp texture and mildly sweet taste, is sold in the produce sections of Asian markets. The large ivory-colored root grows in three sections and averages about 16 inches in length. Because it grows in mud, it must be thoroughly rinsed and peeled with a vegetable peeler before cooking. For this recipe, halve the root lengthwise, and slice a small portion into half-moons.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Vegetables:
Shallot, Ginger, and Garlic Essence:
Preparation
Step 1
Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside.
Step 2
Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro.
