Easy Chop Suey Recipe #vegetables #asianfood

Attempt this Chop Suey formula for an Easy pan fried food of beautiful vegetables with thick sauce. An incredible vegetable dish for an evening gathering or only for a regular sound feast.

The beneficial thing about cooking Chop Suey is, you can use as much assortment of vegetables as you like. You can pick anything you desire or exclude the ones you don't care for so a lot and in any event, when you simply have three sorts of vegetables, it could at present come out extraordinary. You can't generally turn out badly with Chop Suey, except if you over-cook your veggies and they become excessively wet, which is as yet palatable obviously however perhaps somewhat lesser appealing.

I got motivated to cook this Chop Suey in light of the fact that we have such a significant number of left-over veggies in the cooler that should be cooked before long like the broccoli, cauliflower, mushrooms and a lot of pak choi. Furthermore, I just collected some sugar snap peas and included a portion of the youthful ones to the dish. Carrots and ringer peppers are stapled in our ice chest yet I need to approach Armin to search for youthful corn from the market on his way home, tragically, we just get the packaged ones here.

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INGREDIENTS

• 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

INSTRUCTIONS

1. 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.
2. 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.
3. Add the first batch of vegetables: broccoli, cauliflower, carrots and sugar snap 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.

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