Substitutionsĭon't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this shrimp chop suey recipe. Hint: Be sure you only blanch the veggies for 30 seconds to avoid making them overly soft. Serve over rice and garnish with sesame seeds. Step 7: Finish the DishĪdd the sauce to the wok and lower the heat to a simmer. Push the sauteed vegetables to the side of the wok and add the shrimp to the center. Then, saute the blanched carrots, edamame, bell pepper, broccoli, and onions for 4 minutes. Step 5: Cook the VegetablesĪdd canola oil to a wok over medium-high heat. Then, immediately remove them with a slotted spoon and add them to the ice water. Meanwhile, prepare a large mixing bowl with ice and water.Īdd the carrots, bok choy, peppers, onion, scallions, and broccoli to the boiling water and blanch for 30 seconds. Step 4: Blanch the Vegetablesīring 3 cups of water to a boil. Remove ¼ cup of the sauce and add it to a separate bowl with the shrimp and toss to coat. Whisk all the sauce ingredients together in a bowl with a pour spout. Prepare the rice according to the package directions. Broken down, the recipe becomes very simple. InstructionsĪlthough there are several ingredients to this recipe, it's actually quite easy. See the recipe card at the end of the post for quantities. This recipe uses several ingredients, but you'll find them all easily at your local grocery store. This was inspired by my other delicious Asian recipe on this site and pairs well with this amazing egg roll recipe. I found an authentic recipe, and I have to say, it's absolutely delicious. I love it so much that I thought I'd make it myself. Whenever my husband and I go to a Chinese restaurant, I always order chop suey. It's loaded with authentic flavors that every Chinese food lover will love. This shrimp chop suey recipe brings all of the flavors of your favorite Asian restaurant home to your kitchen.
0 kommentar(er)
