Easy Sapasui - Chop Suey

Sapasui is a firm favourite at any feast. Food after all is not only made for eating, but for sharing and giving away. We know every aiga (family) will have their own version of this recipe, so feel free to mix it up. Our recipe uses lots of vegetables!

Preparation time

30 minutes

Serves

8 - 10

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What you need

• 1 large packet of vermicelli (250g)

• boiling water to soak

• 1 onion, finely chopped

• 4 cloves garlic, peeled and finely chopped OR 1 tablespoon crushed garlic

• 2 tablespoons fresh ginger, peeled and finely chopped OR 2 tablespoons minced ginger

• 1 kg lean beef, cut into strips

• 2 large carrots, sliced

• 1 head broccoli, cut into bite-sized pieces

• 1 cup frozen green beans

• 1/2 small cabbage, finely sliced

• 1/2 cup soy sauce, salt reduced

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Method

1. Place the vermicelli in a large bowl and add boiling water until just covered. Soak for 10 - 15 minutes or until the noodles have expanded.

2. Heat the oil in a large pot, add onion, garlic and ginger. Cook until onion is soft.

3. Add the beef and carrots and cook until just done.

4. Drain the vermicelli over a bowl, saving 1/2 cup of the soaking liquid.

5. Add the vermicelli and 1/2 cup of soaking liquid to the beef mix.

6. Add the broccoli, beans, cabbage and soy sauce and simmer for a couple of minutes.

7. Be careful not to stir this dish too much, or the vermicelli will become mushy.

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Variations

• Vegetables can be fresh or frozen and changed with the season.

Did you know?

• Sapasui is derived from chop suey, which was carried across the Pacific ocean to Samoa by early Chinese settlers.