250g vermicelli. Longkou vermicelli, looks like nylon guitar strings
4 tablespoons oil
125g small mushrooms
125g bean sprouts
1 red pepper
3 sticks celery
2 medium onions
SPECIAL SAUCE
1 teaspoon sugar, 1 tablespoon soy sauce
3 tablespoons cornflour, ¾ cup water
2 chicken stock cubes
2 tablespoons dry sherry
2 tablespoons oyster sauce
Instructions
Remove all fat from meat. Cut meat into very thin strips, approximately 5cm x 5cm strips. Place meat into bowl, add 1 tablespoon soy sauce, chilli sauce, satay sauce and sherry. Mix well. Allow to stand about 60 minutes.
Peel onions, cut into wedges, separate layers of onion out. Seed pepper, cut into strips., slice mushrooms. Slice celery. Add vermicelli to large quantity of boiling salted water, remove pan from heat, cover for about five minutes or until vermicelli is tender. Cut with scissors or knife to required sizes.
Heat remaining oil in pan add onions and saute for one minute. Add remaining vegetables, toss for two minutes, remove vegetables from pan. Heat extra oil in wok, add half the meat, fry quickly until meat just changes colour, remove from pan. Add remaining meat, work in the same way returning all meat to the frying pan.
Combine all ingredients for Special Sauce, add to meat, toss until sauce is boiling add vegetables, toss for a further two minutes over high heat. Return the drained vermicelli to the mixture and toss altogether. Served hot on a bed or rice. Make sure its got enough sauce or add more oyster sauce mixture.
Serving
Suggestions
Serve with 'Ota Ika or Lu Pulu with cooked bananas or taro for an authentic Tongan experience.
Originally Submitted
2/1/2013
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