Chopsuey

Chopsuey is a stir-fry dish made of mixed vegetables in a thickened and perfectly seasoned light brown sauce with meat like pork, chicken and shrimp added to make it substantial. Serve with rice for a tasty, wholesome and complete meal!

Some Chopsuey sauces are colored white and look clear while others are brownish in color. This is due to the difference in the seasoning used and the amount added as well.For mine, I chose to use oyster sauce and flavored my diluted cornstarch with a bit of fish sauce so the color is darker.

The ones with a lighter sauce usually use just a tiny bit of soy sauce and perhaps more salt so the color remains whitish.

But there’s no right or wrong here, you can choose the seasoning you like and adjust it to your tastebud’s preferences! That’s what matters, right?

The addition of a few drops of toasted sesame oil brings this dish from simply tasty to totally delicious so don’t skip on it if you are able to get it.

Lastly, there’s no right or wrong as to the kind of vegetables you should use. Just use the vegetables that available in the fridge or what you have at home. That’s the beauty and versatility of this dish, you can use whatever veggies is available and as for the meat, you can opt for pork, chicken or shrimp and even go fully vegetarian!½

Ingredient:

4 tbsp cornstarch dilute it with 1/3 cup of water.

1 tbsp. soy sauce

4 cloves of garlic

1 onion sliced thinly

1 pound of chicken liver

1 pound chicken thighs debone it,sliced thinly and season it with salt and pepper.

1 cup carrots, sliced thinly

1 cup cauliflower

1 cup of green beans

1 cup young corn, sliced diagonally

2 cups water or chicken broth

2 tbsp oyster sauce, or to taste

2 cups cabbage, chopped

1 red bell pepper, chopped

salt and pepper, to taste

A few drops toasted sesame oil

Instructions:

1.In a small bowl combine the cold water and cornstarch. Season with soy sauce. Set aside.

2.Heat oil to medium in a large wok or deep skillet. Sauté the garlic briefly just until its aromatic and has turned light brown in color. Add onion and continue to stir-fry for another minute. Add the chicken and cook until the chicken turns white.

3. Add the carrots, green beans, cauliflower, and young corn. Stir-fry for 1-2 minutes. Add the water or chicken broth. Give it a quick stir. Season with oyster sauce. Cover the wok or skillet and allow to simmer for 3-4 minutes or just until the vegetables are crisp-tender (not mushy). Uncover and add the cabbage and bell pepper and cook just until the cabbage wilts.

4.Add the seasoned cornstarch to the mix. Cook just until the sauce thickens to your liking. Season with a little salt and pepper, to taste. Turn-off heat and drizzle with a few drops of sesame oil. Serve immediately with rice.