Chop Suey

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 jar bamboo shoot(s), cut into strips (175 g drained weight)
• 1 jar mung bean seedlings (175 g drained weight)
• ½ red bell pepper(s)
• ½ bell pepper(s), yellow
• 1 leek(s)
• 1 pack of white mushrooms
• 1 small broccoli
• 2 carrots
• 1 onion(s)
• 60 ml soy sauce, light
• 60 ml water, lukewarm
• ½ tbsp brown sugar
• ½ tbsp salt
• 1 tbsp cornstarch
• 1 tsp, levelled pepper, hot
• 1 tbsp sesame oil
• 2 cloves garlic

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

First, mix the marinade. Wash the meat, pat dry, and cut into thin strips. Add the meat to the marinade and cover with cling film or a lid. Refrigerate for at least 2 hours. In the meantime, wash and chop the vegetables. Cut the peppers into half strips, the carrots into thin sticks, the leek into rings, the mushrooms into quarters, the broccoli into quartered florets, and roughly chop the onion. In another bowl, prepare double the amount of meat marinade and add hot pepper, sesame oil, and garlic. Set aside. Sear the meat in a large pot or wok with a little oil. Then set aside and reheat the oil. Cover and fry the peppers, carrots, and broccoli. Reduce the heat, stirring occasionally. After about 5 minutes, add the remaining vegetables and the drained sprouts. Add the prepared sauce to the pot and bring everything to a boil briefly. Add the meat back in and stir. Serve with sticky rice.