Discover the Secret to Koji Cooks' Signature Velvet Shrimp Chop Suey Recipe!

RETRO VELVET SHRIMP CHOP SUEY

This recipe brings back memories, reminiscent of La Choy but prepared fresh, akin to the Chinese American classic MOO GOO GAI PAN. The Chinese tenderizing method known as velveting makes the shrimp moist, tender, and velvety. Serve over steamed Jasmine Rice (recipe follows) with a splash of Soy and a drizzle of hot Chinese Mustard. Perfect for a Chinese New Year celebration.

INGREDIENTS: note Shrimp halved lengthwise.

THE VELVETED SHRIMP - ready to stir fry

PLATED over JASMINE RICE

VELVET SHRIMP CHOP SUEY - Recipe (serves 4)

VELVETING

1LB Shrimp, peeled, deveined, and cut in half lengthwise (refer to photo).

1/2 teaspoon Kosher Salt

1 tablespoon Dry Sherry

1 Egg white, lightly beaten with chopsticks.

1 tablespoon of cornstarch

1 tablespoon of vegetable oil plus a little extra.

A medium sized pot of water.

METHOD

Put the shrimp in a bowl and mix with the salt and sherry to coat. Add the egg white and mix to coat, then stir in the cornstarch and 1 tablespoon of vegetable oil. Let it rest in the refrigerator for 30 minutes.

Fill a medium sized pot 2/3 full of water and add the extra splash of Oil, bring to simmer over medium-high heat. Gently stir in the Shrimp and continue stirring until Shrimp turn white, drain and hold off to the side.

*VEGGIES, SAUCE & STIR FRYING

1 tablespoon of Vegetable Oil

1 carrot, peeled and cut into 1/8" diagonal slices.

24 Trimmed Snow Peas.

1 cup of sliced Mushrooms.

1 cup of cleaned red and yellow bell peppers, diced into 1/2" squares.

1 cup of thinly sliced scallions.

2 cups of Napa Cabbage cut in 1/2" pieces.

*optional extra vegetables - Celery, Bok Choy, Baby Corn, and Bamboo shoots.

SAUCE

1 cup of Chicken Stock

2 tablespoons of light soy sauce

1 tablespoon of Dry Sherry

2 teaspoons of Sugar

4 teaspoons of Cornstarch

1 teaspoon of freshly grated peeled Ginger

1/2 teaspoon minced Garlic

1/4 teaspoon kosher Salt

15 grinds of fresh Black Pepper

Combine the ingredients in a small bowl and whisk them together.

STIR FRYING

Heat a Wok or a large Pan over high heat, swirl in the Vegetable oil, add the Carrots, Snow peas, Mushrooms and Peppers and stir fry 2 minutes.

Incorporate the Napa cabbage, scallions, and velveted shrimp. Stir the sauce, add it to the mixture, and bring it to a simmer, allowing it to thicken while stirring for about 2-3 minutes.

Serve over hot Jasmine Rice, and optionally top with a drizzle of Soy Sauce and Chinese Mustard.

SIMPLE JASMINE RICE - For those who frequently prepare rice, a rice cooker is indispensable. It ensures perfect rice with each use and is relatively inexpensive. I suggest Zojirushi for its excellence, though it is pricey, whereas Panasonic provides a good, more budget-friendly option.

1 cup rinsed, drained Jasmine Rice

1-1/4 cups of Water

Place both Rice and Water in a Rice Cooker and let it do its thing.

KOJI JUST WAKING UP - GETTING READY FOR CHINESE NEW YEAR (today)