Sunday, April 24, 2011

American Chopsuey

It's a cliche. Everyone knows it now that American Chopsuey doesn't feature in any of the American Chinese restaurants. Just like General Tso's chicken is Americanized version of Chinese, American Chopsuey is Indianized version of Chinese food. We absolutely love it. I sneak in whole wheat spaghetti or Angel hair pasta instead of noodles to add more fiber.

American Chopsuey
4 servings cooked wheat spaghetti, cooked per directions
1 1/2 tbsp oil

Grind to paste
3-4 kashmiri chilies, soaked in water for 1 hour
3 fat garlic cloves
1" ginger, peeled & chopped

Whisk together
Chili-ginger-garlic paste
salt to taste
1/4 cup tomato ketchup (I use Indian version which is without high fructose corn syrup)
1/2 tsp turmeric powder
Few splashes of soy sauce

Cut into thins slices
1/2 of red onion
1/2 of red, orange, yellow, green pepper each
1/2 of zucchini
2 carrots, peeled

For making an omelet, whisk
2 eggs
1/2 tsp turmeric powder
salt to taste

oil for frying

2 spring onions, chopped (use green part)

1. Heat oil in a wok. Add all the veggies. Stir fry on a high flame.
2. As the veggies wilt, add cooked pasta. Mix it together.
3. Stir in the ketchup mixture. Mix to incorporate.
4. Heat a small saucepan. Add whisked eggs mixture. Adding oil as needed, cook an omelet.
5. When it cools down, cut into strips.
6. Serve cooked pasta topped with egg strips.
7. Garnish with chopped spring onions (green part)

Note -
1. You can sprinkle some freshly ground black pepper or hot sauce like Sriracha if you like.
2. Egg or egg-free noodles can be substituted instead of pasta.You can also use whole wheat capelini or angel hair pasta. Just adjust the cooking time per instructions on the pack.

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