Spring Chop Suey

Ingredients

• 1/4 c yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 c chard, strips
• 1/2 c fava beans, cooked
• 1 c artichokes, cooked and quartered
• 1 c water chestnuts, cooked
• 1 c bamboo shoots, or 1 cup bean sprouts
• 3 tbsp soy sauce
• 3 tbsp oyster sauce
• 1 tbsp granulated sugar
• 1/4 c green onions
• 1 tbsp cornstarch dissolved in 2 tbsp water
• 3 tbsp oil, for sautéing

Preparation

1. Heat oil in a wok or saute pan. Add onions, garlic and ginger when oil is hot. Cook until soft; do not brown. Add chard strips. Add soy sauce, oyster sauce and sugar; stir. You may add two tablespoons of water if it’s too dry. Mix in the rest of the vegetables, stirring as you add each ingredient. Add cornstarch mixture and stir until sauce is thickened. Turn heat off, then add green onions. Serve on top of brown rice.

• Servings: 2
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 8 - ISSUE 2 • SPRING 2020
• Tags: Dinner, Entrée, Lunch
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