American Chop Suey
|Carrot||1 , parboiled|
|French beans||8 , parboiled|
|Green chili||1 , shredded|
|Capsicum||1 , shredded|
|Onion||1 , shredded|
|Shredded cabbage||3⁄4 Cup (12 tbs)|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Pepper white||1⁄2 Teaspoon|
|Tomato ketchup||4 Tablespoon|
|Soya sauce||1 Teaspoon|
|Corn flour||3 Tablespoon, dissolved in 1/2 cup water|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
To prepare crispy noodles, deep fry the noodles in two batches, in hot smoking oil until crisp and golden brown.
Scrape carrot, string french beans.
Parboil them by dropping the whole carrot and french beans in 2 cups of boiling water with 1/2 tsp salt.
Strain after half a minute.
Shred all vegetables capsicum, onion, cabbage, carrot and french beans.
Heat 5 tbsp of oil.
Add sprouts and ajinomoto.
Stir fry for 1 minute.
Add the chicken if using.
Add remaining vegetables, pepper and salt.
Stir fry for 2 minutes.
Add soya sauce, vinegar and tomato ketchup.
Cook for 1/2 minute.
Bring to a boil.
Add cornflour paste, stirring continuously.
Cook for about 2 minutes, till thick.