CHOP SUEY

Chop Suey

Chop suey literally means “assorted pieces” in traditional Chinese is a dish that becomes a prominent part of American Chinese, Filipino and other Asian cuisine. It is a mixture of meat (pork, chicken, beef or shrimps) and shredded vegetables such as cabbage, carrots, cauliflower, broccoli and bell peppers with thick oyster sauce. Others even added mushrooms and quail eggs, mixing all the flavors together.

Ingredients:

1/4 kg. chicken breast, sliced into small pieces
4 cloves garlic, diced
1 medium onion, diced
1 14 oz. can of chicken stock (broth)
1 cup shrimp, shelled, deveined
1 cup snow peas(chicharo)
1 cup cauliflower
1 cup cabbage
1 cup young corn
3 medium carrot, sliced
1 red bell pepper, cut into small pieces
1 green bell pepper, cut into small pieces

1 cup broccoli

1 cup spinach

1 cup asparagus stalk

1 cup Oyster Mushroom
3 tbsp fish sauce
4 tbsp Canola oil

2 tbsp Oyster Sauce 

1 tbsp Sesame Oil
salt and pepper to taste

Cooking Instructions:

1. In a wok or big skillet, heat oil over medium heat. Saute garlic and onion until softened. Add the chicken breast slices and cook, stirring regularly, until all side are done. Add the shrimps and do the same.

2. 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.

3. Add the first batch of vegetables: broccoli, cauliflower, asparagus stalks, carrots and snow peas and cook covered for about 2-3 minutes.

4. 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.

Enjoy!!