American Chop Suey

Recipe Ingredients

		For Veg Stirfry
1		Carrot
10		Runner beans - (10 to 12)
1 tablespoon	15ml	Cabbage
1 tablespoon	15ml	Beansprouts - (optional)
1		Onion
1		Potato
		Salt to taste
1 tablespoon	15ml	Oil or butter
		For Gravy
1 cup	237ml	Tomato puree
1 tablespoon	15ml	Cornflour
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Ginger & garlic paste
1/2 teaspoon	2.5ml	Red chilli powder or paste
1 tablespoon	15ml	Tomato sauce
		Salt to taste
		Fried noodles
1 tablespoon	15ml	Butter

Recipe Instructions

For gravy:  Melt fat add all pastes and stir. Add puree, bring to a boil.  Add 1 1/2 cups water, boil for 5 minutes.  Make paste of cornflour with 2-3 tablespoon of water. Keep aside.  Add chilli, salt, sauce, sugar, stir.  Add cornflour paste, continuously stirring to avoid lumps.

Add 1/4 of noodles.  Boil for 2-3 minutes, keep aside.

For veg stirfry:  Cut vegetables into thin julienne strips.  Heat fat in a nonstick or heavy pan.  Add vegetables and stirfry on high till crisp.  Add salt, stir.  Just before serving, add to the boiling gravy.  Pour into serving dish, spread the fried noodles on top.  Serve piping hot.

Hints

For quick fried noodles, dry roast hakka or instant noodles till light. Deep fry in hot oil till crisp. Or blanch in boiling water till limp. Drain and towel dry. Deep fry till crisp.

Source:
A World of Curries - Dewitt & Pais

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