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CHINESE CHOP SUEY – JAMAICAN STYLE

Chinese came to Jamaica in 1854 and bring their country traditional dishes and recipes with them. There are over 30-35,000 Chinese presently living in Jamaica. This is the Jamaican version of cooking Chinese Chop Suey.

INGREDIENTS AND RECIPES

1 lb. chicken breast (washed, diced)
1 lb. shrimp (shell, deveined, cubed or cut each in half)
1 tablespoon sugar (brown)
Salt to taste (watch sodium intake)
1/2 teaspoon black pepper
1 small onion (chop)
1 stalk scallion (minced)
1 cloves garlic (crushed)
1 tablespoon soy sauce
3 tablespoons water
Vegetable or Olive oil
1 cho-cho (peeled, washed, and cubed)
1 large carrot (scraped, washed, thinly sliced)
2 stalks pak choy (see picture above) or bok choy (washed, and coarsely chopped)
1 teaspoon corn-starch

Method

Combine the chicken breast, sugar, salt, corn-starch, black pepper, onion, scallion, soy sauce and water in a bowl and set aside.

Heat two tablespoons oil in a large skillet over low-medium heat. Add the carrot, pak choy or bok choy and cho-cho, stir fry for six minutes (the vegetables should be crisp, not soggy) then remove from heat and skillet and set aside in a dish. In the same skillet heat two tablespoons oil and add the chicken breast, stir fry for six minutes then add the marinade and the seasoning and stir. Add the shrimp and continue to stir fry until shrimp turns pink.

Add the stir fried vegetables, stir and simmer for another two minutes.