today I'm making chop suey which is an American Chinese dish but not to be confused with American chop suey which is a totally different recipe altogether but with the same common name are you confused yet there are many theories on where and who created chop suey but nobody knows for sure other than a Chinese chef created it here in America in the late 20th century either way the importance of this dish is it's really easy to make and delicious so let's get started you can use any kind of meat for chop suey you like but today I'm using chicken thighs so on a large bowl combine chicken thighs with Xiao Qing Chinese cooking wine and oyster sauce then give it a good mix then add cornstarch and give it a good mix until all the cornstarch is absorbed now let this marinate for about 15 minutes or you can wrap it in plastic wrap and let it sit in the fridge for an hour or so normally I use a wok when I'm making Chinese food but I get a lot of people asking can they use a skillet instead of a wok since they don't have a wok so today I'm going to show you yes you can use a skillet and the food is going to come out exactly the same as if you use the wok the biggest benefit to a wok is the high walls you can move food around a lot easier while stir frying then you can on a skillet but if you're careful with the skillet you can keep it all in there without making a big mess in a large skillet over medium-high heat add vegetable oil and then the marinated chicken then spread it out into an even layer and don't touch it for 30 seconds if you'd like a full printable copy of this recipe with a full list of ingredients and easy to follow directions visit the wolf pit comm then add minced garlic and stir fry for about a minute after stir-fry in for a minute add sliced celery and sliced bok choy I'm just using the bottom white part right now now start fry for about a minute or a little bit longer if you like your vegetables more tender I like mine a little crisp then add green onion and I'm using the bottom white part and the middle green part slice bell pepper snow tea set up trimmed and cut in half and mushrooms then start fry for another minute or so then add thinly sliced julienne carrots and these only take about a minute or so to cook if you use bigger pieces of carrots Adam when you have the celery and onions and fresh homegrown store-bought bean sprouts straight out of the can there are three grocery stores around me and none of them ever have fresh bean sprouts if you can find fresh bean sprouts use them but in a pinch the canned ones are okay give it that real quick mix then add the top green parts of the bok choy and the green onions a little salt and white pepper give it a quick mix then add chicken broth and oyster sauce give it a good mix and bring it up to a light boil and finally let's tighten up the sauce with a little bit of cornstarch slurry which is equal parts cornstarch and cold water give it a mix and it will immediately thicken and there you have it American Chinese Chop Suey serve it over rice or noodles this recipe is not limited to the vegetables that I put in it and you certainly don't have to use all the vegetables that I did put in it think it with your favorite meat and vegetables after all you're going to be the one eating
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