Chop Suey Nicaragüense Recipes

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

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.

CHOP SUEY NICARAGüENSE

Steps:

• Shred chicken with your fingers.
• Cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
• Heat stove at medium/high temp and add 2 Tbsp olive oil to a deep pot. Melt a stick of butter.
• Heat a second deep pot and add 2 Tbsp olive oil. Melt half a stick of butter
• Place the onion and all the peppers in pot # 2.
• Place the cabbage in pot # 1.
• Constantly stir all vegetables in both pots.
• When the onions are translucent, add the carrots.
• When the carrots are soft, add the cooked chicken.
• When all is mixed, add the ketchup and soy sauce.
• Stir frequently.
• When the cabbage is soft, combine pot # 2 with pot # 1.
• Lower the heat to medium or med/low making sure the vegetables don't get too soft.
• Add lemon juice.
• Taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
• Enjoy.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.