Print

Harvey Moy's Shrimp
Subgum Chop Suey

Recipe Ingredients

6 tablespoons corn oil or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups Napa cabbage (diced stalks only, no leaves)
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots or 1 package (about 8 ounces) sliced mushrooms
6 cups chicken broth (divided)
4 tablespoons granulated sugar
4 tablespoons sesame oil
1/2 cup cornstarch mixed with 3/4 cup warm water
1/2 to 3/4 pound sliced roasted almonds (optional)



Method

Heat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok. Immediately add salt, then shrimp and stir-fry 30 seconds. Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook. Gradually stir in cornstarch mixture until sauce is thickened to consistency of thick gravy. If needed, additional cornstarch/water can be added to thicken. Sprinkle with almonds and serve immediately with white rice.

Makes 6 servings.

Source: Harvey Moy's Chinese & American Restaurant - N89-W16754 Appleton Avenue, Menomonee Falls, Wisconsin

>> Restaurant Recipes


Contact

Maricopa, Arizona

Never closed!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. You will find everything from regional American favorites to recipes from around the world.