Modern Chop Suey with Shallots, Ginger, and Garlic Essence
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon finely chopped peeled fresh ginger
- 1 shallot, finely chopped
- 1/2 cup canned low-salt chicken broth
- 1 large garlic clove, finely chopped
- Carbohydrate 29 g(10%)
- Fat 3 g(5%)
- Fiber 7 g(27%)
- Protein 9 g(17%)
- Saturated Fat 1 g(3%)
- Sodium 263 mg(11%)
- Calories 164
Preparation Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside. 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. Chef Joseph Poon shares his tips with Epicurious:·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.
Preparation Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside. 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. Chef Joseph Poon shares his tips with Epicurious:·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.
