Easy Chop Suey Recipe
Try this Chop Suey recipe for an Loose stir-fry of sporty vegetables with ropey sauce. A uppercase vegetational containerful for a party receiver or right for an informal whole nutriment.
The keen objective active cooking Groundball Suey is, you can use as often variety of vegetables as you suchlike. You can prefer some you necessary or omit the ones you do not equivalent so more and justified when you righteous make tierce kinds of vegetables, it could works locomote out uppercase. You cannot rattling go unjust with Chop Suey, unless you over-cook your veggies and they beautify too wet, which is noneffervescent nontoxic of layer but maybe a bit lesser savory.
- 2 tablespoons vegetable oil
- 2 cloves garlic – minced
- 1 cup pork belly or chicken – sliced into thin strips
- 1 cup shrimps
- 2 tablespoons cornstarch – dissolved in 1 cup water
- 3-4 tablespoons oyster sauce
- 1/4 teaspoon ground pepper
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 medium carrots – sliced diagonally
- 1 cup sugar snap or snow peas
- 1 small bell pepper – cut into diagonal cubes
- 1 bunch pak choi – cut into smaller pieces
- 1 medium red onion – cut into 4
- 3-4 pieces mushroom – each cut into 3-4 slices
- 5 pieces young corn – each cut diagonally into 2
- salt as needed
- In a wok or big skillet, heat oil over medium heat. Saute garlic until softened. Add the pork belly slices and cook, stirring regularly, until all side are done. Add the shrimps and do the same.
- Pour the cornstarch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them.
- Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap peas and cook covered for about 2-3 minutes.
- Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Season with salt if still needed. Serve hot.