Chop Suey Mauricien

What we know so far

Chop suey is a Sino-Mauritian classic, one of the dishes the island's Chinese community gave to everybody: strips of beef or chicken (or just vegetables) stir-fried in a wok and simmered briefly in a glossy sauce of oyster sauce, soy sauce, a pinch of sugar and cornflour, with cabbage, carrots, Chinese mushrooms, bean sprouts, bamboo shoots and brèdes (pak choi or brède tom pouce). It is takeaway food and home food, eaten with white rice, and the same sauce and vegetables piled on fried noodles becomes mine frite or, under a fried egg, the bol renversé.

The draft was written from 2 published sources and holds 13 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting