Completely inspired by again my dear grandmother, I love the idea of chop sueys as they are easy and quick to make. You can just throw in whatever vegetables that you like, stir fry it, and have a ready to go dish! I used regular green cabbage along with some spring bamboo in this dish.
Let me just say that there is a reason I use spring bamboo, instead of regular bamboo. The spring bamboo is often much more tender and less woody than your average fresh bamboo. However, buying already packaged bamboo works as well too, but it does taste a bit different. It’s also very important to boil all bamboo before using as this gets rid of the acids and bitterness found in the raw bamboo itself. Trust me, it does not taste, nor feel good to eat.
Now for Chop sueys themselves. I often do a lot of them, but in reality I do what most normal Chinese families do, and that is to cook whatever I have in my fridge. The word chop suey actually is derived from the Chinese of chao su which basically means cooking and mixing a bunch of different vegetables.
Bamboo chao su
This time with a little cabbage
• 1 spring bamboo, chopped and boiled
• 1/4 of a large cabbage chopped into about 1 inch pieces
• assortment of any mushrooms you would like (I used bunapi, shiitake, king oyster, and black fungus in my recipe)
• 1 1/2 tsp. Starch + equal parts water
- Heat some oil in a wok, then add in the cabbage and stir for about a minute the pour in a little bit of water and cover and let it cook for about 2 to 3 minutes
- Then add in bamboos d some soysauce and cook for another 2 minutes covered
- Add in the mushrooms along with a pinch of sugar and cook for another 3-5 minutes.
- Add in starch mixture and some salt if needed turn off the heat and serve.