Chop Suey (from Eat, Shrink and Be Merry)

I love Chinese take-out but usually do not have much success with recreating things like chicken chow main or ginger beef.  This recipe is an exception.  It turned out really well and I definitely will be making it again.  I had to use a can of bean sprouts because I couldn't find fresh ones at my grocery store but will be using fresh next time.  Here's how I made the recipe:

Make a marinade:  1 tsp corn starch, 1 tsp chopped garlic, 2 tsp grated ginger, 1 tbsp soy sauce and 1 tbsp hoisin sauce.  Mix together in a medium sized bowl that will hold your meat.

Add 1 medium pork tenderloin, cut into strips.  (I think it would work with chicken or beef... maybe even tofu).   Stir the mixture to coat the meat evenly with the marinade. Cover and refrigerate until ready to use.

Make a sauce of 1/2 cup broth (I used chicken), 3 tbsp hoisin sauce, 1 tbsp soy sauce, 2 tsp grated ginger, 2 tsp corn starch, 1 tsp sesame oil and 1/2 tsp red pepper flakes.  Whisk and set aside.

Chop an insane amount of veggies:

1 small container of mushrooms, sliced
4 ribs of celery cut on diagonal
1 cup onions, chopped
1 head of bok choy, sliced (couldn't find baby bok choy, sadness)
1 red pepper, sliced  (Randall's addition.  Otherwise everything was going to be green and brown)

You will also need 1 small package of snow peas, 1 can of bean sprouts (drained) and 1 small can of water chestnuts (also drained).

Take a break and have a glass of wine.   You can also compulsively tidy your too-small/too-hot kitchen if you're me.

Heat your Ikea wok until the smoke alarm goes off.  Deploy your husband to fan the smoke alarm with a dish towel while you comfort the cats.  Finish your glass of wine.  Start with the meat and cook it most of the way through.  Remove it from the pan to a clean bowl and wipe out your pan.  Add 1 tbsp oil and the mushrooms, celery and onions.  Cook 5 minutes.  Add bok choy and red pepper and cook an additional 3-4 minutes.  Re-add your meat and the sauce you made earlier.  Throw in your water chestnuts and bean sprouts.

Garnish with chopped green onion and shredded basil.  Leftovers are excellent the next day.