Legendary chop suey - Le Coup de Grâce
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    • Legendary chop suey

    Preparation :45 min Cooking :15 min
    Difficulty :easy
    Servings :4

    This chop suey is a recipe that reminds me of my childhood ! My mom use to prepare it often and I remember that we enjoyed it every time. I have pimped it a little, of course !

    Ingredients

    • 3 tablespoons olive oil
    • 1 big yellow onion, finely chopped
    • 2 big celery sticks, finely sliced
    • 3 big garlic cloves, finely chopped
    • 1 teaspoon fresh ginger finely grated
    • 450 g of mixed ground veal/pork/beef
    • 250 g chicken breast, diced
    • 1/2 red bell pepper, sliced
    • 1/2 green bell pepper, sliced
    • 227 g white mushrooms, cut in half
    • 1 cup brocoli cut in medium florets
    • 1/2 cup beef broth
    • 1/4 cup soya sauce
    • 1 teaspoon corn starch diluted in 1/4 cup cold water
    • 450 g bean sprouts, rinced and drained
    • Salt and ground pepper

    Preparation

    • In a big sauce pan a medium heat, add olive oil and onion, celery, garlic and ginger. Cook for 4-5 minutes while stirring to soften vegetables.
    • Crank to medium-high heat, add ground beef and chicken then generously season with pepper. Cook 3-4 minutes or until meat is lightly pink.
    • Reduce to medium heat and add bell peppers, mushrooms, brocoli, beef broth, soya sauce. Stir well, cover and cook for 2-3 minutes until brocoli are soft.
    • Add corn starch mix, stir well and cook 2 minutes to thicken a little.
    • Add bean sprouts, stir and cook for 1 minute. Serve immediately and add a ton of soya sauce !!!
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    Our wine stewards suggest

    +- 30$ Chacra Barda Pinot Noir 2015

    A legendary wine, for a legendary chop suey. A Pinot from the land of Tango! We have character, a nose of red fruit, smokiness and a touch of spice in the end. The mouth has character, a little compact, with a superb freshness.

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    Legendary chop suey

    • Preparation : 45 min
    • Cooking : 15 min
    • Servings : 4

    Ingredients

    • 3 tablespoons olive oil
    • 1 big yellow onion, finely chopped
    • 2 big celery sticks, finely sliced
    • 3 big garlic cloves, finely chopped
    • 1 teaspoon fresh ginger finely grated
    • 450 g of mixed ground veal/pork/beef
    • 250 g chicken breast, diced
    • 1/2 red bell pepper, sliced
    • 1/2 green bell pepper, sliced
    • 227 g white mushrooms, cut in half
    • 1 cup brocoli cut in medium florets
    • 1/2 cup beef broth
    • 1/4 cup soya sauce
    • 1 teaspoon corn starch diluted in 1/4 cup cold water
    • 450 g bean sprouts, rinced and drained
    • Salt and ground pepper

    Preparation

    • In a big sauce pan a medium heat, add olive oil and onion, celery, garlic and ginger. Cook for 4-5 minutes while stirring to soften vegetables.
    • Crank to medium-high heat, add ground beef and chicken then generously season with pepper. Cook 3-4 minutes or until meat is lightly pink.
    • Reduce to medium heat and add bell peppers, mushrooms, brocoli, beef broth, soya sauce. Stir well, cover and cook for 2-3 minutes until brocoli are soft.
    • Add corn starch mix, stir well and cook 2 minutes to thicken a little.
    • Add bean sprouts, stir and cook for 1 minute. Serve immediately and add a ton of soya sauce !!!

    Innkeeper, drinks!

    +- 30$ Chacra Barda Pinot Noir 2015

    A legendary wine, for a legendary chop suey. A Pinot from the land of Tango! We have character, a nose of red fruit, smokiness and a touch of spice in the end. The mouth has character, a little compact, with a superb freshness.

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