A Taste of Guyana
Guyanese Chop SueyServes 61 head bok choy4 carrots 2 large onions 2 stalks celery 7 scallions 2 chayotes, peeled 1 pound skinless sliced chicken breast, cubed 1 pound pork loin, diced 2 cloves garlic, minced 1/2 tablespoon sugar 1 teaspoon salt 1 teaspoon white pepper 1 tablespoon cornstarch 1 teaspoon five-spice powder 1 tablespoon water 1 tablespoon light soy sauce 3/4 cup vegetable oil 1/2 pound bean sprouts 1 pound shrimp, peeled and cleaned Wash and slice into thin julienne sections the first six ingredients. In a bowl large enough to hold the meat, mix together toroughly the garlic, sugar, salt, white pepper, cornstarch, five-spice powder (commonly available in Asian markets), water, and soy sauce. Put the chicken and pork in the bowl, mix by hand with the seasoning mixture until the meat is coated, and let stand one hour. Heat one-fourth cup of the oil in a wok or wide pan over high heat. Toss the vegetables in the wok, stir-frying until they are cooked but still crisp. Add the remaining bean sprouts, toss, and remove from the pan. Add the remaining oil to the wok, heat and add the chicken, pork, and shrimp, stir-frying until cooked. Return the vegetables to the pan and toss until completely mixed. Serve immediately with white rice.
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