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Recipe Name: American Chop Suey Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Carrot
10 Runner beans, 10 to 12
1 Tablespoon(s) Cabbage
1 Tablespoon(s) Beansprouts, optional
1 Onion
1 Potato
Salt to taste
1 Tablespoon(s) Oil or butter
1 Cup(s) Tomato puree
1 Tablespoon(s) Cornflour
2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Ginger & garlic paste, Ginger & garlic paste
1/2 Teaspoon(s) Red chilli powder or paste
1 Tablespoon(s) Tomato sauce
Fried noodles
1 Tablespoon(s) Butter
For Gravy: Melt fat add all pastes and stir. Add puree, bring to a
boil. Add 1 1/2 cups water, boil for 5 minutes. Make paste of
cornflour with 2-3 tablespoon of water. Keep aside. Add chilli, salt,
sauce, sugar, stir. Add cornflour paste, continuously stirring to
avoid lumps. Add 1/4 of noodles. Boil for 2-3 minutes, keep aside.
For Veg.stirfry: Cut vegetables into thin julienne strips. Heat fat
in a nonstick or heavy pan. Add vegetables and stirfry on high till
crisp. Add salt, stir. Just before serving, add to the boiling gravy.
Pour into serving dish, spread the fried noodles on top. Serve piping
hot. Note For quick fried noodles, dry roast hakka or instant noodles
till light. Deep fry in hot oil till crisp. Or blanch in boiling
water till limp. Drain and towel dry. Deep fry till crisp. Making
time: 30 minutes Makes: 2-3 servings Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 646
Calories From Fat: 210
Total Fat: 23.8g
Cholesterol: 32.2mg
Sodium: 1179.5mg
Potassium: 2504.7mg
Carbohydrates: 102.7g
Fiber: 15.2g
Sugar: 26.8g
Protein: 11.8g

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