Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce. In short what many of us call stir-fry.
When we have parties, fiestas or other events we always order Chop Suey from the local Chinese restaurant or we cook it at home. We will be making some for our town fiesta this coming May 15, 2016.
The combination of vegetables and meat/seafood is perfect and the taste is fantastic. Most of my family is vegetarian so we make this with just veggies. I make it for my grandmother and she loves it. But for now I will give you my version of Chop Suey with Pork. You’re definitely gonna love this!
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. corn starch
salt and pepper, to taste
1 to 1-1/2 cup chicken broth or water
2 tbsp. oyster sauce
2 tbsp. corn starch
1/2 tsp. sugar
3 stalks celery, cut diagonally into 1 inch long
15 to 20 pcs. snow peas, trimmed
1/4 cup vegetable oil
3 cloves garlic, minced
1/2 cup chopped red bell pepper
1-1/2 cup baby carrots, halved
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
1 onion, chopped
Cut the pork into thin strips.
Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
Remove immediately from heat after heated through.
I recently started seeing pins of “Earthquake” Cakes on Pinterest. They looked yummy! I made me curious, what exactly is an “Earthquake” Cake?
I read descriptions about how delicious these cakes were and looked at recipes for various flavors. The “original” seems to be a chocolate cake with shredded coconut and chopped pecans, sort of like a German Chocolate cake without the icing. There was also a recipe for a pumpkin earthquake cake that I may try for Thanksgiving.
After looking at recipes and reading the raves people have posted about these cakes I gathered that the reason for the name is because the cake is made with a cream cheese concoction that will seep into the cake batter as it bakes. This is what gives the top surface an uneven churned look, sort of like the sidewalk upheaval after a fairly strong earthquake. This also results in the sweet gooey yumminess when you cut into the cake. The name could also be due to the fact that this cake is so good it will rock your world!
I decided I should make one of these cakes, it quite easy. But I didn’t want to make it using the recipes I found online, basically because my family does not like shredded coconut in anything, and think that pecans belong solely in their beloved Pecan Pie. The pumpkin flavored cake wasn’t going to work for me either, the only one who likes anything pumpkin is my younger daughter and she lives in another state. Besides, I was hungry for something with bananas and chocolate!
To make a long story short I made up my own version of the Earthquake cake. It’s very simple to make using Duncan Hines Supreme Banana cake mix. Instead of water I use sour cream for a moist rich cake. The cream cheese mixture that’s layered on the cake batter seeps into the batter during baking resulting in a cake with a sweet gooey center that is oh so good!
Here’s my recipe, enjoy!
1 Duncan Hines Supreme Banana Cake Mix
1/3 cup vegetable oil
1 cup sour cream – softened to room temp
1 stick of butter
1 package of cream cheese
1 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees
2. Generously spray a 9 x 13 baking pan with cooking spray
3. Melt butter on the stovetop using a heavy saucepan. You can melt it in the microwave as well, but I feel I have more control on the stovetop.
4. Remove from heat and stir in softened cream cheese until it mostly melts.
5. Stir in white chocolate chips. Chips don’t have to melt completely. Set aside.
6. Put cake mix in a mixing bowl. Add eggs, oil, and sour cream. Mix until smooth.
7. Spread cake batter evenly in oiled baking pan.
8. Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.
9. Sprinkle chocolate chips over all.
10. Bake for 50 minutes. Don’t over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.
Serve warm or cold, it’s delicious either way. My son loves it with a scoop of vanilla ice cream!
Rock Your World with this Banana Chip Earthquake Cake!
Generously spray a 9 x 13 baking pan with cooking spray
Melt butter on the stovetop using a heavy saucepan. You can melt it in the microwave as well, but I feel I have more control on the stovetop.
Remove from heat and stir in softened cream cheese until it mostly melts.
Stir in white chocolate chips. Chips don't have to melt completely. Set aside.
Put cake mix in a mixing bowl. Add eggs, oil, and sour cream. Mix until smooth.
Spread cake batter evenly in oiled baking pan.
Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.
Sprinkle chocolate chips over all.
Bake for 50 minutes. Don't over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.
Serve warm or cold, it's delicious either way. My son loves it with a scoop of vanilla ice cream!
Here’s a really easy lemon cake recipe. It’s really moist and yummy! Hard to believe it’s from a boxed cake mix!
The recipe makes 6 mini loaves. I like to make them in mini loaf pans but you can make them in 2 large loaf pans if you prefer. I make them mini so I’m not tempted to eat too much, they’re that good! I freeze the cakes and thaw them as needed.
Lemon Chip Mini Loaf Cakes Pre-heat oven to 350 degrees
1 box lemon cake mix
1/2 cup vegetable oil
1 cup plain yogurt
2 cups white chocolate chips
1. Spray 6 mini loaf pans with baking spray.
2. Dump all the ingredients in a bowl and mix very well. Be sure you have no lumps of cake mix.
3. Spoon into mini loaf pans.
4. Bake for 30 – 35 minutes or until tester comes out clean.
5. Cool for about 10 minutes and remove from pans – you may have to gently run a knife around the edge to loosen the cake.
You can drizzle it with your favorite glaze if you like, but wait until the loaves are completely cooled.