Sapasui seems like a cousin to Chinese chop suey. Simple and inexpensive ingredients come together quickly for this tasty dish. You could substitute just about any protein in this dish to change it up. I will definitely be making this recipe again.
500 grams of rump steak thinly sliced into strips
250 grams vermicelli (bean thread)
Large bowl of hot water (to soak vermicelli)
Salt to season
2 tablespoons of oil
½ onion finely chopped
2 cloves garlic, crushed
2 carrots sliced into matchsticks
1 cup frozen peas, beans or mixed veggies
1 teaspoon of grated ginger
½ cup of water
¼ cup of soy sauce
coriander leaves (optional)
1. Add oil to a large lidded pot or pan on medium high heat and stir fry the onions, garlic and ginger for a couple of minutes.
2. Add the meat and stir fry until brown. Add half of the soy sauce to the meat, stir and and lower the heat, put the lid on the pan and allow to simmer until the meat is tender (about 10 minutes depending on the quality of your meat). The meat will start caramelizing and the liquid will reduce. Add a little water if required and stir occasionally.
3. In the meantime soak vermicelli noodles in hot water until soft (around 35 minutes) and set aside.
4. Add vegetables (carrots and beans or frozen mixed vegetables) to the pan after the meat is tender and increase heat to medium, stir frying the veggies until just cooked. Season with a little salt.
5. Drain the vermicelli using a strainer or colander. Using scissors cut the vermicelli into about 5 cm lengths if you want.
6. Add vermicelli to the pan and gently fold it in. Stir the remainder of the soy sauce and ½ cup of water in, put the lid on the pot and allow to cook for 2 minutes. Turn off the heat and serve garnished with coriander leaves.
Original recipe found here:
Your tempting me as chop suey is one of my favorites. Dad