STAUB Wok Chicken Chop Suey




5 min.

cooking time

5 min.
  • Finely slice the ingredients or cut into small pieces.  
  • Place the wok on a high heat, add the peanut oil and heat until the oil starts to sputter.
  • Stir in the garlic and the salt, then add in the chicken and pork.
  • Sear for 2-3 minutes until the pieces are golden brown.
  • Then stir in the Soy sauce, white wine and ginger and stir thoroughly, then add the meat to the wok.
  • Simmer for 1 minute then add the celery, bamboo shoots, mushrooms, water chestnuts and the cabbage. Sear for a further 3 minutes.
  • Now add the beef broth, cover the wok and cook for 2 minutes.
  • Remove the lid, add the maize starch, pepper and sugar, simmer and stir until the sauce has thickened and is nice and smooth.
  • Serve with rice boiled in water.

1 cup chicken

1/2 cup pork

1 cup celery

1 cup cabbage

1 cup beef broth

1 tsp. sugar

1 cup bamboo shoots

1 cup mushrooms

1/4 cup water chestnuts

1 garlic clove (crushed)

2 tsp Soy sauce

1/2 tsp. ginger

1/2 tsp. salt

1 tbsp. oil

1 tsp. white wine