The thing I don’t like about Chop Soui is the bean sprouts. I don’t like the taste and weird I don’t like the way it looks LOL My mother made Chop Soui when I was young. I ate it but didn’t like. And then, older, when I was a teenager, I said no to it and ate something else. Maybe her recipe was not so great.
I saw this recipe of Chop Soui in the magazine of Ricardo. I always love his recipes. I decided to try it but for my boyfriend. I tasted it. In fact, it’s the better Chop Soui I have ever tasted. But again, I leave it for him for his lunches of the week LOL I’m so generous 😀 And he’s happy. So everyone’s happy. That’s great!
- 2 onions, chopped
- 2 celery root, diced
- 1 carrot, finely diced
- 1/4 cup peanut oil (I used only 1 tablespoon in a large non-stick skillet)
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 3/4 lb lean ground beef (I had 1 lb)
- 6 cups bean sprouts
- 3 tablespoons soy sauce
- salt and pepper
- In a large skillet or a wok, stir-fry the onions, celery and carrot in half the oil until onion begins to brown. Add garlic and ginger. Stir-fry 1 minute. Remove from the skillet and set aside.
- In the same skillet, stir-fry the beef in remaining oil at high heat, breaking it until it’s completely cooked and cooking liquid has evaporated.
- Add the cooked veggies and bean sprouts. Add soy sauce and reheat well. Adjust seasoning.