How To Make Vegetable Chop Suey
Vegetable chop suey is a Filipino dish that has Chinese influences. Apart from the veggies, it also comes loaded with seafood, chicken, and pork.
Prep:
10 mins
Cook:
30 mins
Total:
40 mins
Ingredients
- 7 shrimp, cleaned and deveined
- 3 fl oz pork, sliced
- 3 fl oz chicken breast, boneless sliced
- 1 ½ cup cauliflower, florets
- 1 carrot, sliced crosswise into thin pieces
- 15 snow peas
- 8 baby corn
- 1 red bell pepper, sliced into squares
- 1 green bell pepper, sliced into squares
- 1 ½ cup cabbage, chopped
- 12 quail eggs, boiled
- 1 yellow onion, sliced
- 4 garlic cloves, crushed
- ¼ cup soy sauce
- 1 ½ tbsp oyster sauce
- ¾ cup water
- 1 tbsp cornstarch, diluted in ½ cup water
- ¼ tsp ground black pepper
- 3 tbsp cooking oil
Instructions
- Heat oil in a wok or pan.
- Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
- Saute onion. Add garlic and continue to saute until the onion becomes soft.
- Add pork and chicken. Stir fry until light brown.
- Add soy sauce and oyster sauce. Stir.
- Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
- Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
- Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
- Put the pan-fried shrimp into the pot and add ground black pepper.
- Add the boiled quail eggs and cornstarch diluted in water. Toss.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Nutrition
- Sugar: 7g
- :
- Calcium: 74mg
- Calories: 330kcal
- Carbohydrates: 21g
- Cholesterol: 263mg
- Fat: 20g
- Fiber: 4g
- Iron: 3mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 4g
- Potassium: 629mg
- Protein: 19g
- Saturated Fat: 4g
- Sodium: 1094mg
- Trans Fat: 1g
- Vitamin A: 3878IU
- Vitamin C: 97mg
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