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Vegetable Chop Suey

Vegetable chop suey
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A colorful Chop Suey loaded with vegetables and tender meat—savory, nutritious, and perfect for quick stir‑fry meals.

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

  1. Heat oil in a wok or pan.
  2. Sauté onion. Add garlic and continue to sauté until the onion becomes soft.
  3. Sautee the shrimp for a minute. Remove the shrimp from the wok. Set aside.
  4. Add chicken. Stir fry until light brown.
  5. Add soy sauce, if using. Stir.
  6. Add cauliflower, carrots, and bell peppers. Stir.
  7. Add water. Cover and cook over medium heat for 10 minutes or so.
  8. Add cabbage and oyster sauce. Stir again for another 2 minutes.
  9. Add the cornstarch diluted in water. Toss.
  10. Top with pre-cooked shrimp.
  11. Transfer to a serving plate and serve.

Find it online: https://feastfulfork.com/how-to-cook-chop-suey/