Cousin June's Trinidad Chop Suey |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This is one of my favorite recipes from my cousin June. I enjoy cooking Caribbean chop suey because it's so easy to prepare and it's healthy too. Healthy eating is the primary reason for authoring my cookbook. Ingredients:
1 lb thin spaghetti |
4 celery ribs |
2 large scallions |
2 carrots |
2 eggs |
2 cups diced cooked pork |
2 tablespoons soy sauce |
1 teaspoon sage |
2 tablespoons corn oil or 2 tablespoons sesame oil |
black pepper hot sauce |
Directions:
1. Prepare spaghetti as directed.
2. Chill covered overnight or until firm and separated.
3. Use a deep iron skillet or stovetop wok.
4. Cut up and carrots into small slanted pieces.
5. Dice scallions.
6. Heat pan over medium to high heat with half tablespoons of oil.
7. Stir oil into oil bottom and sides of pan completely.
8. Add celery and scallions together.
9. Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl.
10. Add carrots to pan.
11. Stir and turn to cook thoroughly without burning.
12. Vegetables should sizzle when cooking.
13. Remove carrots when they have cooked 7 to 10 minutes.
14. Put remaining oil into pan.
15. Add spaghetti and stir.
16. Add 2 beaten eggs.
17. Stir again.
18. Add vegetables to pan.
19. Mix well.
20. Sprinkle with soy sauce and spices to taste.
21. Continue stirring until all vegetables are completely mixed.
22. Serve immediately.
23. Serves 6-8.
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