I prefer potato starch for thickening sauces. In the marinade, it helps keep the meat juicy and tender. Starch – Starch is used in both the marinade for the meat as well as the sauce. The sesame oil is optional, but it adds a nice nutty flavor to the dish. You can substitute black pepper for the white pepper if you want. Seasonings – The other seasonings are white pepper and sesame oil. For example, instead of 1 tablespoon of oyster sauce, you can add 1/2 tablespoon of soy sauce and a 1/4 teaspoon of sugar. If you want to make this (or any dish calling for oyster sauce) plant-based, just substitute half the called for amount with soy sauce, and add a pinch of sugar. It has a wonderful balance between savory and sweet and imparts loads of umami without making the dish taste overly fishy. Oyster Sauce – This is the primary seasoning ingredient for both the marinade as well as the sauce. If you want to make this plant-based, you can substitute a vegetable or mushroom stock instead. If you’re using tofu, be sure to use firm tofu and drain it well on a rack for about 30 minutes before you marinate it, so it doesn’t get watery.Ĭhicken Stock – The stock forms the base for the sauce, so it’s best to use a good quality chicken stock. If you want to make this vegan friendly, you substitute your favorite plant-based protein, such as firm tofu, seitan, or tempeh. For this recipe, I’ve used pork shoulder chops, but any tender, flavorful cut of meat or seafood such as chicken or shrimp will work. Protein – I usually add about 200 grams of protein to my Chop Suey. Like any stir-fry, the ingredients for this one are pretty flexible, just make sure you maintain the relative ratios of protein and veggies to sauce, and you should be good.
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