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Chop Suey

Reviewed: May 11, 2012
I have a freezer full of frozen food- a diced celery/onion/carrot mixture, broccoli florets, and chicken breasts. Didn't know what to do and decided to find a recipe for chop suey. Random huh? I read a lot of complaints about it being bland but for me, it was perfect! Maybe because I'm big on seasoning, and I season food to my taste. I didn't have pork, so I cut up the (thawed) chicken breasts and cooked them in olive oil. The chicken was seasoned with seasoning salt, paprika, and pepper. I added my vegetables after the chicken was done and used low-sodium chicken broth as the substitute for the hot water. Added a dash of salt and pepper and even then, the mixture already tasted great. I used fresh bean sprouts instead of canned, but I'm sure that it wouldn't make a difference. Made the cornstarch mixture according to the directions, and was originally worried about the taste of the mixture. After adding it to the stirfry however...wonderful. Perfect amount of salt and sweet. (I later added red pepper flakes-- gotta have a little spicy!) It is a very simple, fast recipe and I recommend it for anyone who wants to make a restaurant-quality meal in a short time period. I think maybe using the chicken broth will help with those who said it was bland, but in the words of Chef Ramsay "Taste, taste, taste!" No recipe is perfect. Will DEFINITELY cook again!
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