Chop Suey

Ingredients

• 400 g bean sprouts, rinsed, drained
• 3 stalks celery, thinly sliced on the diagonal
• 100 g water chestnuts, sliced
• 100 g bamboo shoots, sliced
• 200 g bok choy or napa cabbage, leaves separated or roughly shredded
• 1 medium onion, thinly sliced
• 100 g mushrooms, sliced
• 350 g pork, chicken, or shrimp, thinly sliced (pork or chicken) or peeled and deveined (shrimp)
• 3 cloves garlic, finely chopped
• 1 tsp fresh ginger, finely chopped
• 2 tbsp neutral oil, such as vegetable or groundnut
• For the sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch, dissolved in 150 ml stock before using
• 150 ml stock, chicken or vegetable
• To serve
• 4 portions steamed white rice

Method

1. 1
   Combine soy sauce, oyster sauce, sugar, and cornstarch in the stock. Stir until the cornstarch is fully dissolved and no lumps remain. Set aside. The sauce is ready when it is uniform and slightly viscous before cooking.
2. 2
   Heat the wok over the highest available flame until it begins to smoke. Add the oil and swirl to coat. Add the garlic and ginger and stir-fry for no more than 20 seconds. They are ready when fragrant but not coloured.
3. 3
   Add the protein in a single layer. Leave undisturbed for 30 seconds to sear, then stir-fry until just cooked through and lightly coloured at the edges. Remove from the wok and set aside. The protein is done when it has lost its raw appearance throughout.
4. 4
   Return the wok to high heat. Add the onion, celery, mushrooms, bok choy or napa cabbage, water chestnuts, and bamboo shoots in that order, stir-frying between each addition. This is the step on which the dish lives or dies: the wok must remain hot enough throughout to sear rather than steam — if the temperature drops, the vegetables will surrender their moisture and turn limp. Each vegetable should be tender at the edges but retain an audible crunch when pressed.
5. 5
   Return the protein to the wok. Pour the sauce over and toss to combine. The sauce will thicken within 30 to 60 seconds of hitting the hot wok. It is ready when it is glossy and lightly coats every piece of vegetable and protein without pooling at the bottom of the wok.
6. 6
   Add the bean sprouts last. Toss once or twice — no more than 30 seconds of total heat. They are done when they are just wilted at the tips but still firm through the centre.
7. 7
   Transfer immediately to a serving dish and bring to the table with steamed white rice. The dish is ready to serve when the sauce has ceased to run and sits in a thin, glossy film across the vegetables.