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NZ Chop Suey

Saturday 18 June 2011
My best friend Jo made this especially for me whenever we went around to hers for dinner back home in NZ. It's one of my all time favourite dishes and I begged her for the recipe.  Everytime I cook this recipe my mind immediately transports me back to NZ, sat around Jo's table having a good natter. 

1 packet (250g) vermicelli

1 cup hot water

1 tbsp oil

1 kg diced pork or beef (with fat removed), or diced skinless chicken thighs

4 cloves garlic, crushed

1 tsp finely chopped ginger or 2 tsp ground ginger (optional)

2 onions, roughly chopped

8 cups chopped vegetables e.g. cabbage, celery, carrots, peas, beans, or frozen mixed vegetables

2 Tbsp water

1 Tbsp soy sauce (optional)
Put the vermicelli in a bowl and cover it with hot water from a just boiled kettle.  Soak the vermicelli until it goes nice and soft.  Drain it well and then cut it into 8 inch lengths with clean scissors.

Heat the oil in a large saucepan or wok.  Fry the garlic and ginger (if you're using it) for a minute or two then add the onion and cook until the onion has softened. Add the meat and keeping stirring it around the wok or pan until browned.

Add your choice of vegetables and stir fry them for about 5 minutes.  Then add the drained vermicelli, water and soy sauce.  Simmer for a few minutes or until the meat is tender.

Serve with some Rewana bread or bread rolls to soak up the juices.

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