{"id":1000,"date":"2016-03-01T07:47:43","date_gmt":"2016-03-01T12:47:43","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=1000"},"modified":"2016-03-02T16:21:39","modified_gmt":"2016-03-02T21:21:39","slug":"chop-suey","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1000","title":{"rendered":"Chop suey"},"content":{"rendered":"<p><strong>Source :<\/strong> http:\/\/www.epicurious.com\/recipes\/food\/views\/chop-suey-106261<\/p>\n<p><strong>Note :<\/strong> J&#8217;utilise un r\u00f4ti de faux-filet ou de longe de porc que je fais cuire au pr\u00e9alable et coupe en lani\u00e8res.<\/p>\n<p>J&#8217;ajoute des cashews ou des arachides en garniture \u00e0 la fin.<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>2 garlic cloves, minced<\/li>\n<li>1 tablespoon plus 1 teaspoon oyster sauce<\/li>\n<li>1\/2 tablespoon soy sauce<\/li>\n<li><del>1 teaspoon salt<\/del><\/li>\n<li>1 1\/2 teaspoon cornstarch<\/li>\n<li>1 pound pork tenderloin, cut crosswise into 1\/8-inch-thick strips<\/li>\n<li>2 celery ribs diagonally cut into 1\/4-inch-thick slices<\/li>\n<li><del>6 oz snow peas diagonally cut into 1\/4-inch-thick slices<\/del><\/li>\n<li>1\/2 lb bok choy, cut into 1\/4-inch-thick slices (leaves and ribs separately)<\/li>\n<li>1\/4 lb mushrooms cut into 1\/4-inch-thick slices<\/li>\n<li>1 onion, halved lengthwise and into 1\/4-inch-thick strips<\/li>\n<li><del>1 green bell pepper cut into 1\/4-inch-thick strips, then halved crosswise<\/del><\/li>\n<li>1\/4 lb mung bean sprouts, rinsed and drained<\/li>\n<li><del>1 (5-oz) can sliced water chestnuts<\/del><\/li>\n<li><del>1 (5-oz) can sliced bamboo shoots<\/del><\/li>\n<li>1\/4 cup chicken broth<\/li>\n<li>Vegetable oil (olive oil)<\/li>\n<li>Water<\/li>\n<li><del>Salt<\/del> and pepper to taste<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration <\/strong><\/p>\n<ol>\n<li>Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1\/2 teaspoon cornstarch in a bowl. <del>Stir in pork and marinate 15 minutes<\/del>.<\/li>\n<li>Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, <del>seasoning with salt,<\/del> until crisp-tender, about 2 minutes. Transfer celery to a large bowl.<\/li>\n<li>Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.<\/li>\n<li>Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.<\/li>\n<li>Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.<\/li>\n<li>Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, <del>with cooked rice<\/del>.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/www.epicurious.com\/recipes\/food\/views\/chop-suey-106261 Note : J&#8217;utilise un r\u00f4ti de faux-filet ou de longe de porc que je fais cuire au pr\u00e9alable et coupe en lani\u00e8res. J&#8217;ajoute des cashews ou des arachides en garniture \u00e0 la fin. Ingr\u00e9dients 2 garlic cloves, &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=1000\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,35],"tags":[],"class_list":["post-1000","post","type-post","status-publish","format-standard","hentry","category-plats-principaux","category-porc"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1000"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1000\/revisions"}],"predecessor-version":[{"id":1007,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1000\/revisions\/1007"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}