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Four seasons (chop suey)

A large bowl of chop suey with chopsticks on the side

Four seasons (chop suey)

Name: Four seasons (chop suey)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 skinless chicken breast diced; 1 tsp sesame oil; 1 tbsp shaoxing wine; 1 tsp light soy sauce; ¼ tsp sugar; 1 tbsp cornflour; 2 garlic cloves smacked and diced; 3 slices of ginger smacked and diced; ½ onion peeled and cut into chunks; small handful of soaked and rehydrated wood ear mushrooms; 2 broccoli florets halved; small handful of bamboo shoot slices; 2 water chestnuts sliced; 4 baby corns sliced into quarters; ¼ carrot sliced into circles on a diagonal; 2 button mushrooms quartered; 1 chinese leaf quartered; ¼ each green, yellow and red peppers cut into chunks; 5 cooked Chinese roast duck slices; 5 cooked char siu slices; 5 king prawns peeled and deveined; pinch of white pepper; 2 tbsp oyster sauce; 1 tsp sesame oil to serve; 1 tsp MSG (optional); 1 tbsp cornflour mixed with 1 tbsp of water until combined

Angela Hui

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins - 15 mins

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Roast duck, chicken, prawns and crisp veggies, all bound in a starch-thickened sauce in this harmonious stir-fried dish

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Make Angela Hui's four seasons (chop suey), then try her Chinese wontons, Chinese steamed sea bass, pork ribs and claypot rice. You can find more British Chinese recipes and read Angela's memoir about growing up in a Chinese takeaway here.

Angela says, "Four seasons was our take on the ubiquitous chop suey, but with added extras. It was the signature special dish at Lucky Star and the first number on our menu, which had it all and represented all the elements: land, sea and air. Char siu pork, chicken, prawn and beef mixed with veggies such as carrots, water chestnuts, bamboo shoots and celery. It’s bound in a starch-thickened sauce that clings on and coats everything in this harmonious stir-fried dish. Chop suey is probably the most adapted cuisine in the world – this style of Chinese food is the history of survival, ingenuity and cultural identity. It is a British Chinese takeaway classic created and tailored for western palates."