Wash the chicken filets and pat dry. Then cut into thin strips.
Dice the garlic. Wash the spring onions and the champignons and cut them as well into thin strips. Rinse the Chop Suey with cold water in a colander.
Heat up the groundnut oil in a wok or a frying pan. Sear the chicken filets, garlic and ginger. Add the spring onions and the champignons. Stir in Chop Suey and season with Teriyaki sauce and soy sauce.
Season according to taste with salt and pepper. Mix cornstarch with water and put it to the eight treasure. Bring to a boil and season with sesame oil.
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Veröffentlicht am: 31. 01 2016
You can also use bamboo shoots instead of chop suey.