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

Yes, a bit of soy sauce.
Also more onion, like 2 medium cut into wedges (eigths).
And celery, 4-5 ribs cut on bias.
And bok choy, and/or nappa cabbage.
Stock instead of water. If canned 'shrooms use the liquid too.
Pinch of MSG, but generally no sesame oil in chop suey.
Garnish with green onion... perhaps a few peanuts

In NYC restaurants chop suey is typically house chow mein without the
bed of crispy noodles.