Chop suey

Tamara West

I love chop suey, add as many or few vegetables as you like and serve it with rice to bulk it out further.

Ingredients

250 g	Vermicelli (Main)
5 cloves	Crushed garlic
1	Large onion, diced
3 cm	Fresh ginger, grated
500 g	Blade steaks, or chuck steak, trimmed and cut into thin strips
⅔ cup	Soy sauce
2 Tbsp	Oyster sauce
2 cups	Mixed vegetables, fresh (we used ribbons of carrot and yellow courgette for colour)

Directions

1. Cover vermicelli in boiling water and soak until softened.
2. Heat a little oil in a deep-sided frying pan, add onion, garlic and ginger and cook until soft.
3. Turn up the heat, add the meat and fry until well coloured, then add the soy sauce and simmer for 3 minutes.
4. Drain the vermicelli and chop it roughly with kitchen scissors.
5. Add to the pan along with the oyster sauce and vegetables.
6. Simmer for 5 minutes until the vermicelli has taken on a brown colour.