I don’t know why but sometimes there are things you enjoyed at some point in your life and for some reason, they disappeared. As insignificant as that can be, I remember using this brush when cleaning my face and it felt good because of the subtle friction… it was like a gentle massage. One day when leaving for Toronto, – that’s before I finally moved there officially – I forgot to pack it. Two weeks later when I returned home, somehow I never reused it. It is until a few years ago when looking through an old bag of make-up and cleansing that I saw what used to be “my favorite” facial cleaning accessory.
Same with food and recipes… How many times did we have a favorite appetizer or main course and all of a sudden, restaurants stop offering it and we just forget about it until someone mentions it or we come across it. As well as having a favorite dish that Mom made and it slowly faded away from the family kitchen…
A few months ago, one of my subscribers kindly asked me if I had a recipe for Chop Suey. “Oh My”, I thought! Yes of course I had one but for some illogical reason, I stopped making it. I liked it a lot as did everyone who enjoyed it at my home. So why did this recipe disappear from my menu rotation?
This Chinese American recipe with uncertain origins is a simple meal that falls into the “comfort food” category. It is that kind of dish that family members sit around the dinner table to enjoy food together. What’s nice about this delicious dish is it is quick to prep and the cooking time is about 15 minutes. Now that’ a recipe you want to keep for those challenging evenings when there’s little time to cook.
I’m not too sure if my “favorite brush” and this simple but yet flavorful recipe have any connection to the time they both vanished but for sure I’m happy that I brought my Chicken Chop Suey back to my Chinese recipe list. Now when it comes to my facial brush, I let it go and replaced it with a newer version of it called Clarisonic®. I guess even your favorites can be replaced at some point…
- 2 tbsp. grapeseed oil
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- 1/2 cup sliced red pepper
- 1 tbsp. sesame oil
- 2 large chicken breasts, cut into bis-sizes cubes
- 1 tbsp. ginger, finely minced
- 2 large cloves garlic, pressed
- Freshly ground black pepper, to taste
- 4 tbsp. liquid aminos (substitute low-sodium soy sauce)
- 1/2 tbsp. rice wine vinegar
- 3 cups fresh bean sprouts, rainsed and drained
- 2-3 large green onions, sliced diagonally
- 1/2 tsp. powdered sugar *SEE FOOTNOTE #1
- 1 heaping tsp. cornstarch *SEE FOOTNOTE #2
- 1/4 cup low-sodium chicken broth *SEE FOOTNOTE #2
FOOTNOTE #1: To make your own powdered sugar, click on this link...
FOOTNOTE #2: Mix together cornstarch and chicken broth for more flavor