Chop suey and holy mole chili

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Chop suey and holy mole chili

Since we just finished the leftovers from last week, I’m (again) overdue for posting the recipes. So here they are! These aren’t veggie-friendly as they stand but look for the ***astericks*** under the recipe for swaps!

 First on the list, chop suey. Chop suey literally means “assorted pieces” and it’s a stir-fry dish often consisting of a few types of meat and/or seafood and veggies. Because of this, it is very easy to customize chop suey to your taste preference or dietary restrictions.

 Chop suey

Adapted from a recipe at Angsarap

Ingredients:

  • 3 baby bok choy, cleaned
  • 1 cup shredded carrots
  • 12 pieces baby corn
  • ½ head of broccoli
  • 6 oz sliced mushrooms
  • 4 oz water chestnuts
  • 4 oz bamboo shoots
  • ¾ lb shelled shrimps
  • ½ lb pork belly, diced
  • 10 oz chicken breast
  • 6 cloves garlic
  • 1 small red onion
  • ½ red pepper
  • 3 tsp cornstarch (dissolved in ¼ cup water)
  • ¾ cup chicken stock
  • salt, pepper
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2-3 tbsp sriracha hot sauce
  • 2-3 tbsp soy sauce
  • 1 tbsp fish sauce

 Directions:

1) Start by chopping everything and grouping them accordingly:

  • Chop garlic and red onion; add to the same bowl and set aside (we’re going to call this Bowl #1, or B1for short).

  • Chop broccoli, baby corn (if desired), and mushroom; set aside in same bowl (B2).

  • Chop bok choy and red pepper and add to same bowl; add water chestnuts, carrots, and bamboo shoots to bowl as well (B3). Set aside.

  • Chop shrimp, pork belly, and chicken.

2) Heat up a wok to high heat; add oil and B1 and sauté for 5 minutes.

3) Add pork and chicken; stir fry for 2 minutes.

4) Add B2 and continue to stir fry for 2 minutes.

5) Add B3 and shrimp and keep stir-frying for 2 more minutes.

6) Add chicken stock, soy sauce, sriracha, fish sauce and dissolved cornstarch; bring to a rapid boil.

7) Turn stove to simmer; add sugar, salt and freshly ground black pepper. Simmer 5 minutes or until you’re satisfied with the look/smell/taste of the chop suey. Serve over jasmine rice.

***To make this recipe vegetarian friendly, simply omit the meat and substitute vegetable broth for the chicken broth. You could use extra firm tofu in this recipe or faux chicken breast or you could just add more veggies to make up for the lack of meat. Easy peasy.***

I enjoyed a nice, cold Saranac pumpkin ale while I was making dinner. That is a nice thing about NY state: lots of local breweries.

The other recipe I made this week was chili. This one was significant because I have never made chili by myself. I have only made my mom’s chili recipe which is awesome (and given to her by an old lady in the supermarket) and I wanted to try something different. So I stumbled across this chili mole recipe using ground turkey and it sounded like something fit for folks with adventurous appetites.

 Holy Mole Turkey Chili

Adapted from a recipe at Gonna want seconds

 Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • Oregano, ground cumin, chili powder, red pepper flakes, salt, black pepper, cinnamon to taste
  • 1 pound lean ground turkey
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon brown sugar
  • 14 oz can whole tomatoes
  • 1 ½ cups beef stock
  • 4 oz tomato sauce
  • 14 oz cans small white beans, rinsed, drained
  • 6 oz mushrooms
  • 1 red pepper, chopped
  • Oregano, ground cumin, chili powder, red pepper flakes, salt, black pepper, cinnamon to taste
  • Optional Toppings
  • Chopped fresh cilantro
  • Plain Greek yogurt
  • Chalula hot sauce

Directions:

1) Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.

2) Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey, mushrooms, and red pepper; stir until the turkey is no longer pink, breaking up with back of spoon.

3) Stir in chili powder, red pepper flakes, cocoa powder, salt, black pepper, brown sugar and cinnamon.

4) Add tomatoes with their juices, breaking up with back of spoon.

5) Mix in stock and tomato sauce; bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

6) Add beans to chili and simmer until flavors blend, about 10 minutes longer. For best results: refrigerate overnight; remove fat before warming over medium-low heat.

7) Ladle chili into bowls; add cilantro, a few drops of Chalula hot sauce, and a tablespoon of Greek yogurt to bowls.

***This is a super easy recipe to vegify: use veg-friendly ground-beef replacement instead of ground turkey and swap veg stock for beef stock. Bam! Done.***

Review:

This chili was really easy to make and it was a big hit. I wish the chocolate flavor would have been stronger but it was still delicious. I have never added sour cream to chili before (I was raised on a “cheddar cheese in our chili” family) so I was pleasantly surprised by how yummy it was. And by using Greek yogurt instead of sour cream, I saved myself the fat and the calories. Yay! I love cilantro so I was a big fan of adding it to the bowls (another first for me!).

And now I think I am finally caught up on all of the recipes! It might be a few days before I cook anything interesting: a friend of ours just moved in with us! We haven’t seen him in a while so we are doing a lot of catching up and hanging out and eating out. But I want to establish a more normal posting schedule so that readers can know for sure when I’ll have a new blog up. So that’s what I’m working on. Until next time!

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