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Spicy chop suey with boiling potatoes
Tjap tjoy means mixed vegetable and is originally a Cantonese Chinese dish. Combined with our potatoes, you have a special AGV treat.
Main course
4 people
30 minutes
Ingredients:
- 500 g cêlavitas boiling potatoes, halved
- 2 tbsp sunflower oil
- 1 red pepper, in strips
- 1 red onion, in half rings
- 2 cloves of garlic, cleaned and sliced
- 300 g chicken breast, cut into strips
- 200 g baby corn, halved
- 250 g snow peas, cleaned
- 2 tsp sambal
- 3 tbsp salty soy sauce
- 2 tbsp cornstarch
- 400 ml water
- 1 vegetable stock cube
- 100 g bean sprouts
- Possibly fried onions, a red chilli and sliced spring onion
Preparation
Step 1:
Boil the potatoes for about 14 minutes, then steam dry.
Step 2:
Meanwhile, heat a large wok pan with 2 tbsp sunflower oil. In it, fry the red pepper strips, red onion, garlic and chicken strips over medium-high heat for about 3 minutes.
Then add the baby corn and snow peas. Fry this together for about 3 minutes as well.
Step 3:
Meanwhile, make a mixture of the sambal, salty soy sauce and cornstarch.
Deglaze the pan with 400 ml of water and add the vegetable stock cube. Add the cooked potatoes and bean sprouts to the pan and add the corn juice. Stir well and continue heating until the sauce is bound.
Serve the chop suey finished with some fried onions, red pepper and spring onion.
