This chopsuey recipe is simple and delicious. The pork provides flavor to this dish, while the shrimp cube made it even tastier. The combination of flavors was amazing. I really enjoyed eating it.The key to having the best chopsuey is in the quality of your vegetables. It should be fresh and crisp. It will also be great if the veggies are not overcooked.
INGREDIENTS
1 head cauliflower, cut into florets
1 medium carrot, sliced crosswise
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
½ small cabbage, chopped into large pieces
1 medium yellow onion, sliced
4 cloves garlic, crushed and chopped
1 shrimp cube
2 tablespoons oyster sauce
1-tablespoon cornstarch
1-cup water
3 tablespoons cooking oil
Salt and pepper to taste
COOKING PROCEDURE
1.Heat oil in a pan. Sauté the garlic and onion
2.Once the onion gets soft, continue to sauté until the pork turns light brown.
3.Pour the oyster sauce. Stir-fry for 3 minutes.
4.Add the shrimp cube. Pour-in water. Let boil. Cover and cook until the water reduces to half.
5.Add the cauliflower florets. Stir and add the carrot slices. Gently stir until the ingredients are well blended.
6.Add the bell peppers and cabbage. Stir-fry for 3 to 5 minutes.
7.Sprinkle some salt and pepper. Stir and cook for 3 minutes.
8.Combine the cornstarch with ½ cup water. Stir until the cornstarch is diluted. Pour on the pan. Continue to cook while stirring until the texture of the sauce thickens.
9.Transfer to a serving plate. Serve. Share and enjoy!
