Chopsuey Recipe

INGREDIENTS:

  • 2 to 3 tablespoons cooking oil
  • 1 medium onion, peeled and thinly sliced
  • 1 tablespoon minced garlic
  • 200 grams Pork kasim, cubed
  • 200 grams chicken liver, cubed (optional)
  • 1 dozen Quail eggs, boiled and shelled
  • 2 cups of water
  • 1 medium Carrot, sliced diagonally
  • 1 medium Chayote, sliced diagonally
  • 12 pieces Young corn, sliced diagonally
  • 1 Cauliflower, cut the florets only
  • 1 Brocolli, cut the florets only
  • 1 medium Pechay Baguio, sliced
  • 2 stalks of Celery, sliced diagonally
  • 100 grams Snow peas
  • 100 grams Green or Red Bell pepper, cubed

Sauce:

  • 1 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame seed oil (optional)
  • 1 teaspoon cornstarch, dissolved on 2 tablespoons water
  • Salt and pepper to taste


INSTRUCTIONS:

  1. Saute the garlic and onion.
  2. Add the pork and saute for 1 minute or until the redness of pork is gone.
  3. Add the chicken liver and quail eggs. Let it cook for a minute or two.
  4. Pour in the water and bring to a boil. Cover and simmer for 2 minutes.
  5. Add the oyster and soy sauce, then simmer for 2 minutes.
  6. To thicken the sauce, pour the cornstarch mixture in the wok. Add the salt and pepper then mix well.
  7. Put-in all the veggies then remove from heat.
  8. You can now add the sesame oil and serve immediately.

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