Description
A sauteed mix of choice vegetables in light thickening sauce.
Ingredients
Scale
- 1 yellow onion sliced
- 4 cloves garlic crushed
- 1/4 kg sliced boneless chicken breast
- 1/4 kg skinless shrimp
- 1 ½ cup cauliflower florets
- 1 piece carrot sliced crosswise into thin pieces
- 1 piece red bell peppers cut into squares or diamond shape
- 1 piece green bell peppers cut into squares or diamond shape
- 1 ½ cups cabbage chopped
- ¼ cup soy sauce (optional)
- 1 ½ tablespoons oyster sauce
- ¾ cup water
- 2 tablespoons cornstarch diluted in ½ cup water
- salt and ground black pepper (to taste)
- 3 tablespoons cooking oil
Instructions
- Heat oil in a wok or pan.
- Sauté onion. Add garlic and continue to sauté until the onion becomes soft.
- Sautee the shrimp for a minute. Remove the shrimp from the wok. Set aside.
- Add chicken. Stir fry until light brown.
- Add soy sauce, if using. Stir.
- Add cauliflower, carrots, and bell peppers. Stir.
- Add water. Cover and cook over medium heat for 10 minutes or so.
- Add cabbage and oyster sauce. Stir again for another 2 minutes.
- Add the cornstarch diluted in water. Toss.
- Top with pre-cooked shrimp.
- Transfer to a serving plate and serve.
Keywords: chop suey, chop suey recipe, vegetable chop suey