CHOP SUEY RECIPE
Do you want to load up on some delicious veggies that many adore and love because they are oh-s0-yummy? Then this chop suey recipe is perfect for you.
Servings: 4 people
Cost: $6
Equipment
- Cooking Pot
Ingredients
- 1/2 cup Pork Cut in small strips
- 1 pc Carrot chopped
- 1 pc Chayote chopped in small cubes
- 1/2 cup Broccoli florets
- 1/2 cup Cauliflower florets
- 1 pc Red and green bell peppers medium-size, chopped
- 1/2 cup baby corn
- 1/2 cup snap peas (sitsaro)
- 12 pcs Quail eggs
- 1/2 cup Cabbage chopped in small strips
- 1 pc Onion chopped
- 3 cloves Garlic minced
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 1 tsp Oyster sauce
- 1 pc Pork cubes
- 1 tbsp Corn starch
- 1/2 cup Water use to dissolve cornstarch
- 2 tbsp Cooking oil
Instructions
- Boil the quail eggs, remove the shells and set aside.
- Meanwhile, put oil in a pan under medium heat and saute pork until it becomes brown/ish. Move the pork in one side of the pan and saute onions and garlic in the same pan until translucent and aromatic. Add in black pepper, salt, oyster sauce and pork cubes.
- Add a little bit of water and add in the veggies that are harder to cook like carrots, baby corn, chayote,snap peas, green and red bell peppers. Simmer for 2-3 minutes.
- Then add in the broccoli, cauliflower, and cabbage. Simmer for 1 minute.
- Thicken the sauce by adding a tablespoon of cornstarch to 1/2 cup of water and add to the pan and mix it all together. Simmer for 1 more minute and you are done.
- Transfer to a serving dish and top with the boiled quail eggs. Enjoy!
Notes
- Use a mix of colorful veggies to make this dish appealing and appetizing.
- Do not overcook the veggies. It should remain crisp and fresh.
