“Chop suey is believed to be invented in America by Chinese immigrants but its origin is uncertain, in Chinese, the name means mixed pieces”
Difficulty: ★★
Cooking time: 30 min
Servings: 4
Calories per serving: 224 kcal
Ingredients:
- Assorted shelled seafood – 400 g (14.11 oz.)
- Carrots – 200 g (7.05 oz.)
- Holland beans – 200 g (7.05 oz.)
- Cauliflower – 200 g (7.05 oz.)
- Red Bell pepper – 100 g (3.53 oz.)
- Baby young corn – 230 g (1.06 oz.)
- Chinese cabbage – 100 g (3.53 oz.)
- Onion (sliced) – 1 PC. (medium-sized)
- Garlic (chopped) – 3 cloves
- Oyster sauce – 3 tbsp.
- Extra virgin olive oil – 3 tbsp.
- Bouillon cube – 1 PC. (classic flavor)
- Black pepper powder – a pinch
- Cornstarch – 4 tsp.
Directions:
- Bring to a boil a large quantity of water in large pot.
- Add bouillon cube, carrots and boil for 5 minutes.
- Strain the carrots and add the cauliflowers then boil for 3 minutes.
- Let follows every 3 minutes baby young corn and stalks of Chinese cabbage.
- Strain and set aside all boiled vegetables as well as the vegetable stock.
- Heat a large non-stick pan or a wok.
- Add the extra virgin olive oil and sauté the onions and garlic, add seafood, Holland beans, black pepper powder, oyster sauce and simmer for 2 minutes.
- Add bell pepper and after 1 minute, add all previously boiled vegetables within some of its cooking water, keep simmering for 2 minutes.
- In a small cup, dissolve 4 tsp. of cornstarch in cold water, add to the preparation to thicken the sauce and then chop suey is ready to be served.
