General Yy Chop Suey

• 1 pound Tofu
• 1 pound Bean Srouts
• 3 pieces Carrots
• 1 bundle Scallion
• 8 pieces Dried Mushrooms
• 1 tablespoon Fermented Black Beans
• 1/2 piece Red & Green & Yellow Bell Pepper
• 100 grams Fresh Ginger Root
• 100 grams Bamboo Shoots
• 8 pieces Baby Corn Cobs
• 2 tablespoon Dark Sesame Oil
• 1 pound Egg Noodles
• 1 tablespoon Kurkuma / Kunjit
• 2 tablespoon Garlic Powder
• 1 pieces Red Onion
• 1 tablespoon Potato Starch
• 4 tablespoon Squid Sauce
• 2 tablespoon Oyster Sauce
• 1 teaspoon Nutmeg
• 1 teaspoon Salt
• 1 tablespoon Vetsin (Mono Sodium Glutamaat / MSG)
• 1 piece Mme Jeannette
• 200 grams Snow Peas or Sugar Snaps
• 1 kg Chicken Thighs
• 2 sticks Celery
• 1 bundle Basil

1. Soak the dried Mushrooms 10 minutes in lukewarm water and cut them in slices.
2. Cut the Carrots, Bell Peppers, Snow Peas / Sugar Snaps and Onion and steam/parboil for 1,5 minutes
3. Stir-fry at (extreme) maximum heat the Chicken, Carrots, Bell Peppers and Snow Peas / Sugar Snaps for 3 minutes.
4. Add the rest of the ingredients.
5. Dissolve an amount of potato starch in minimum cold water and bind the dish as required.
6. Cut the Celery sticks in small 1/2 cm pieces.

srouts, carrots, scallion, mushrooms, black beans, red, shoots, sesame oil, egg noodles, garlic, red onion, starch, squid sauce, oyster sauce, nutmeg, salt, vuetsin, mme jeannette, snow, chicken, celery, basil

Taken from www.epicurious.com/recipes/member/views/general-yy-chop-suey-56eb45d27c0da8dc28f3f3ff (may not work)