![]() ![]() This recipe makes four very generous servings but you could stretch it to 6 if you have planned appetizers and/or desserts. Our family prefer mildly spiced dishes but you can add more curry if you would like a bit more heat. If necessary, use cornstarch to thicken (mix with water in a separate bowl and add to chop. Simmer for 1 hour (more or less, depending on the quality of the beef). Add rest of oil, then add celery and onion. Fry beef in 2 tablespoons oil, stir constantly 2 minutes and remove and keep hot (hot pie). You can also adjust the amount of curry powder to suit your taste. Add beef broth, soy sauce, ginger and mustard mix well. Mix together soy, broth, molasses, cornstarch, salt and pepper. ![]() Feel free to cook the cabbage more or less to your liking. I like it to be wilted down a bit but for the cabbage to still have a bit of crunch. I add it right at the end and then simmer it for a few minutes. Sapasui is not an authentically traditional Samoan dish, it was derived from chop suey which was carried across the Pacific ocean to Samoa by early Chinese settlers. The recipe is designed so that you can cook the cabbage as little or much as you like. Shredding the cabbage is the most work required for this dish, but let’s face it, that isn’t very hard either! There is not a lot of vegetable prep for this one so I will normally relax and sip on a glass of wine as I cook. This Chow Mein is one of my favourite dishes to prepare because it comes together so easily. Instead of noodles we add lots of shredded cabbage! You will probably say that it is not really Chow Mein if it doesn’t have noodles but what does it matter what it’s called as long as it tastes good I say! Chow Mein is technically a Chinese noodle stir fry dish but in our household it as always been made without the noodles.
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