This is Not a Burger: Chop Suey Something

Weeknight dinners have become pretty routine around here since I went back to work full-time. As much as I love variety and new things for dinner, the need to get food on the table before 10 p.m. limits what I can reasonably do. As a result, we've had a regular go-to list of the same items in rotation, and not much of it is something I feel the need to preserve in writing. 

The burger cookbook, though.... I've posted recipes from this one before, specifically the amazing Big Mac knock-off that has become a staple around here and black bean burgers that non-vegetarians will enjoy. This book lets me not think too hard about the grocery list but adds a lot of variety to burger night; we're well on our way to cooking every recipe in here (though I suspect the seafood section will pose some difficulty. We'll have to wait until John moves out). While cooking from this book falls into the category of Having Burgers Once a Week, it does give us an excuse to make Tater Tots on the regular and lets me try more variations on a simple theme. 

This recipe for a "chop suey burger" - the most American version of an American dish masquerading as Chinese - is a bit of a departure from the burger patty. I honestly don't know how they can justify calling it a burger when it is clearly something that needs to be ladled over hot rice and eaten with a fork. Nonetheless, it's much more delicious than I would have thought from the ingredient list, which is full of vegetables but no spices whatsoever. We doubled the recipe below so there was enough for Hungry Teenage Boy and also leftovers for lunch the next day; as written it says it makes 6 "burgers" but I really have my doubts about their math. Note that if you double the recipe you don't end up with extra bamboo shoots and water chestnuts.  

From "The Great Big Burger Book" by Jane Murphy and Liz Yeh SIngh, which I discovered at Kyrie's cottage and bought on a whim. No regrets. 

Chop Suey Something That is Definitely Not a Burger 

1 lb. ground pork
1 tsp soy sauce 
2 Tbsp oyster sauce 
1 medium yellow onion, chopped 
1 Tbsp canola oil 
1 cup chopped bok choy 
1/4 cup bamboo shoots 
4 oz white mushrooms, sliced 
1/4 cup sliced water chestnuts, drained 
1 celery stalk, sliced 
1 cup chicken broth 
2 Tbsp cornstarch 
1/4 cup water 

In a large skillet, brown the pork with the soy sauce, 1 tablespoon of the oyster sauce, and the onion until the meat is no longer pink. Transfer it to a bowl. 

Heat the skillet over high heat until it's really, really hot. Add the oil and swirl around the bottom of the pan to also make it really, really hot, then add the bok choy, bamboo shoots, mushrooms, water chestnuts, and celery. Cook until the vegetables are just softened, about 4 minutes, then add the pork and chicken stock. Bring to a boil, then reduce the heat and simmer 10 minutes. 

Make a slurry of the remaining tablespoon of oyster sauce, cornstarch, and water. Add to the skillet slowly and bring to a boil for about a minute or until the sauce is thickened. 

Serve over rice. The original recipe recommends serving it over toasted French bread but I think that's just a last-ditch effort to make it sound like this is actually a burger. I see no need to bring knives into the equation.