Make sure you tilt the wok so you can leave the oil in there. Once the pork has changed color, you can take it out. If the pork is fully cooked now, it will be overcooked when we mix it with the vegetables later. I know that doesnвЂ™t sound like enough time to cook the pork through, which is exactly what we want because we will cook it furthermore. Add some cooking oil and toss it around to cover the bottom of the wok. Turn the heat to high and heat the wok until it is smoking hot. Set it aside for 15 minutes.Д«efore cooking, quickly mix 2 tsp of cornstarch and 1/4В cup ofВ water. You can also use the same marinade but switch to chicken or beef. Marinate it with 1/2В tsp of salt, 1/4 tsp of baking soda, this will help to tenderize the meat В 1 tsp of soy sauce, 1.5 tsp of dark soy sauce, and some black pepper to taste.

Slice 2 cloves of garlic and 1/2 inch of ginger thinly ДЇor the protein, I am using 12В oz of pork shoulder, which I cut it into 1/8 of an inch thick slices.

I choose Chinese broccoli, carrot, snow peas, bell pepper, cauliflower, and bean sprout. Roughly cut 14 oz of vegetables into bite size.

1 tbsp of soy sauce to seasoning the vegetables.

1 tsp of soy sauce to marinate the pork.

12 oz (340 gram) of meat (beef, pork, chicken, fishвЂ¦).

There is no specific recipe for Chao Za Sui because it is an impromptu stir fry that is made with whatever ingredients you have.

Sui зўЋ mean broken it is referring to all the roughly chopped ingredients.

Chao з‚’ means stir fry, which is the most common cooking technique in Chinese cuisine.

It is the transliteration of Cantonese pronunciation of вЂњз‚’жќ‚зўЋвЂќ IвЂ™ve got so many people requesting it so I did a lot of research to find out the Chinese root of this dish turns out it does exist in China. A lot of people believe that this dish was invented in the US by Chinese Americans.

Chicken chop suey chinese