Chop Suey

Chop Suey

• 1 broccoli, cut into florets
• 1 cauliflower, cut into florets
• 1 large carrots sliced thinly
• 2 stalks celery, sliced
• 1 yellow capsicum (bell pepper), sliced
• 2 small chayote, sliced
• 6 pcs dried shiitake mushrooms, rehydrated and sliced
• 300g cup pork belly, diced
• 1 block tofu, deep fried and sliced
• 6 cloves garlic, minced
• 1 red onion, chopped
• 1 tbsp cornstarch (dissolved in ¼ cup water)
• 1 cup chicken stock
• 1 tbsp sugar
• fish sauce
• freshly ground black pepper
• oil

Cooking Instructions:

1. Heat up a wok in a very high heat, add oil and sauté garlic and onion.
2. Add pork then stir fry for 2 minutes.
3. Add broccoli, cauliflower, chayote, celery and shiitake mushroom then continue to stir fry for 2 minutes.
4. Add capsicum and carrots then stir fry for 2 minutes.
5. Add chicken stock, sugar and dissolved cornstarch, bring to a rapid boil.
6. Once it boils fish sauce and freshly ground black pepper.

source : Ang Sarap

Chop Suey

Chop Suey

5 pieces legs, cut legs in half
1/2 medium onion, chopped
3 cloves garlic, minced
1 big carrot, sliced diagonal
1 celery, sliced
1/2 red pepper, cut lengthwise
1/2 green pepper, cut lengthwise
1 cauliflower
1/2 small cabbage
napa cabbage
snowpeas
2 tbsp soy sauce
2 tbsp flour
4 cups water
cooking oil
knorr chicken cube
salt
pepper

Cooking Instructions:

1. In a casserole, saute onion and garlic in oil.
2. Add the chicken. Cook until the chicken is not pinkish in color.
3. Add soy sauce, then the water and the chicken cube.
4. Simmer until chicken is cooked through. Remove scums.
5. Then add the carrots, cauliflower, celery and snowpeas. Mix well.
6. Combine flour with a little bit of water until smooth. Add to the casserole.
6. Add the remaining ingredients.
7. Cover for 2-3 minutes. Do not overcook the vegetables.
8. Season with salt and pepper according to taste.
9. Serve hot with steamed rice.