Canadian Chop Suey Recipes

CANADIAN STYLE CHOP SUEY RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
• In same pot, cook sausage over medium heat until brown. Drain.
• Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through for 5 minutes. Serve.

CHOP SUEY BREAD

Steps:

• To scald the milk: In a small saucepan, heat milk to 180F (if you don't have a thermometer, heat it until it starts to steam and forms small bubbles around the outside of the pan. Set aside to cool to lukewarm.
• In a small bowl, stir together the lukewarm water, yeast and sugar. Set aside to proof while you start the dough.
• In a large bowl with a mixer or the bowl of a stand mixer fitted with the PADDLE attachment, beat together the butter and brown sugar. Test your milk to make sure it cooled to lukewarm, then add to the bowl, together with the 1/2 cup water. Add the proofed yeast mixture and stir to combine. Add the egg and vanilla and stir to combine. Add 2 cups of the flour, the cinnamon, nutmeg, mace and salt and stir until well combined.
• In a medium bowl, combine the glace mix, raisins and walnuts. Toss in 1 1/2 Tbsp of flour and set aside.
• Remove the paddle attachment and replace it with the kneading hook (or stop using an electric mixer and proceed with a large wooden spoon, then knead). Add 1 cup more flour and knead in to the mixture. Add another 1/3-1/2 cup of flour and knead in. Add the fruit mixture to the dough, together with about 1/4 cup of flour and mix until combined. Remove dough to a floured counter. Continue adding flour in small increments, kneading in, until you have a moist, but not sticky dough.
• Remove dough to a greased bowl. Cover tightly with plastic wrap and set in a warm place to rise until almost doubled, about 2 hours.
• Remove dough to a floured surface and divide into two equal pieces. Roll each piece of dough into a rectangle about 8-inches wide x 12-14 inches long. Starting from the 8-inch side, roll the dough up jelly-roll style. Pinch the seams together and place into a greased 8 1/2 x 4-inch loaf pan with the seam side down. Repeat with the other piece of dough into a second greased loaf pan.
• Brush the tops of the dough with a little vegetable oil (or spray with cooking spray) and cover pans with plastic wrap. Allow to rise until doubled, about 1 1/2 - 2 hours.
• Preheat oven to 350F. (not fan assisted).
• When loaves are ready, place into preheated oven and bake for 40-45 minutes, or until a thermometer inserted in the centre of the loaf registers about 195F. (If top of loaf looks like it may over-brown, loosely cover the top with a sheet of aluminum foil for the last part of baking).
• Remove loaf from pans to cool completely on a cooling rack.
• For the icing: Add icing sugar to a small bowl. Add 2 Tbsp of milk and stir to combine. Continue adding milk in very small increments, until you have an icing that is not so thick that it's spreadable, but just thin enough to drop off a spoon in a stream. Spoon icing down the centre of the loaf, gently coaxing it towards the edges slightly, so that it move across the top and down the sides a bit. Allow to set-up before slicing bread. (Once set, you can freeze without messing it up).

CANADIAN CHOP SUEY

Steps:

• 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain.
• 2. In same pot, saute onion and pepper over medium heat until softened. Remove from pan.
• 3. In same pot, cook sausage until browned. Drain.
• 4. Combine onions & peppers, pasta, sausage, and stewed tomatoes and heat through. We like to put Parmesan cheese on top too.

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.

EASY GENERAL TSO'S CHICKEN

Steps:

• Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
• Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
• Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
• Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
• Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.