Serendipity wrote:
> We had great chicken chop suey at a Chinese restaraunt. I tried to
> duplicate it last night. It was close but something was missing. The
> result was good but just a little bland. Can anyone tell me what else I
> should have added? I'm thinking a little soy sauce or perhaps used a
> different oil.
>
> My recipe:
> 1 boneless skinless chicken breast cut into strips
> 1/2 med onion cut into strips
> ~1 c sliced mushrooms
> ~3 c sprouted (home sprouted and very fresh) mung beans
> 1 227 ml can sliced bamboo
> water
> corn starch
>
> I stir fried the chicken strips in light olive oil then added the
> vegetables. When the vegetables were ready, I added a little water then
> thickened with a water/corn starch mixture.

You are missing the ingredients that would give it the "Asian" flavor. I
would add soy sauce, sesame oil, cooking wine (such as Xiaoxing) and
maybe some oyster sauce. Also as you suggested a more neutral oil.