George wrote:

> 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.

Ok, thanks George! I don't often cook Asian aside of refried rice. So
I would cook in the sesame oil rather than the olive oil? And how much
of the soy, cooking wine and oyster sauce would I add. Very much
appreciated!