Chop Suey

Our school is quite a multicultural mix with around 25 different ethnicities.  At special events where there is food one of my all time favourites is Chop Suey - the Samoan version.

Mum had lessons from some of the school mums and made some at home. It was pretty good but wasn't bang on the original one I love.

She used this recipe for amounts of ingredients. The new thing we had not added before was oyster sauce. Mum used more chicken and veges than the one at school usually has.

http://www.bite.co.nz/recipe/10391/Chop-suey/

Chop Suey

Ingredients

250 g	Vermicelli
5 cloves	Crushed garlic
1	Large onion, diced
3 cm	Fresh ginger, grated
500 g	Blade steaks, or chuck steak, trimmed and cut into thin strips (we used chicken)
⅔ cup	Soy sauce
2 Tbsp	Oyster sauce
2 cups	Mixed vegetables, fresh (we used ribbons of carrot and yellow courgette for colour)

Directions

1. Cover vermicelli in boiling water and soak until softened.
2. Heat a little oil in a deep-sided frying pan, add onion, garlic and ginger and cook until soft.
3. Turn up the heat, add the meat and fry until well coloured, then add the soy sauce and simmer for 3 minutes.
4. Drain the vermicelli and chop it roughly with kitchen scissors.
5. Add to the pan along with the oyster sauce and vegetables.
6. Simmer for 5 minutes until the vermicelli has taken on a brown colour.