Chop Suey Burgers
The origins of chop suey may be as mysterious as what goes in it. But we do know that nowhere in China will you find chop suey on the menu—such a dish just doesn’t exist there.
Food experts suspect it was purely a Chinese-American invention that goes back to the 1800s. Consider this version a Chinese-American sloppy joe.
Ingredients
MAKES 6 BURGERS
- pound ground pork
- teaspoon soy sauce
- tablespoons Chinese oyster sauce
- medium-size yellow onion, chopped
- 1 tablespoon canola oil
- 1 cup chopped bok choy
- 1 cup diced bamboo shoots
- ounces white mushrooms, sliced ¼ cup sliced water chestnuts, drained
- 1 celery stalk, sliced
- cup chicken broth
- tablespoons cornstarch ¼ cup water
Instructions
- In a large nonstick skillet over medium-high heat, sauté the pork with the soy sauce, 1 tablespoon of the oyster sauce, and the onion until the meat is no longer pink, 3 to 5 minutes.
- Transfer to a medium-size mixing bowl and set aside.
- Wipe the skillet clean.
- Place the skillet over high heat until it is smoking.
- Add the oil and swirl until it is very hot.
- Add the bok choy, bamboo shoots, mushrooms, water chestnuts, and celery and cook, stirring, until the vegetables are just softened, 2 to 4 minutes.
- Return the pork to the skillet and add the chicken broth.
- Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- In a small bowl, mix together the remaining 1 tablespoon oyster sauce, the cornstarch, and water.
- Add this mixture to the skillet and bring to a boil for about 1 minute, until thickened.