Chopsuey is one of the first vegetable dish I learned to eat when I was a child, it’s so flavourful and chunky you won’t notice you are eating vegetables. This Chinese dish usually consists of mixed vegetables such as cabbage, carrots, mushrooms, broccoli, and cauliflower with different meats, usually cooked quickly in a high searing heat over a wok. A very popular dish everywhere but since it’s a generic mix any veggies dish each country have their own variation depending on the vegetables readily available on the country, an example is Philippines where we are used to adding chayote on the dish, in Polynesian countries they add vermicelli rice noodles and in Malaysia they use oyster mushrooms.
Now try it with your own variation or use the recipe below if you want to be safe.
- 1 broccoli, cut into florets
- 1 cauliflower, cut into florets
- 1 large carrots sliced thinly
- 2 stalks celery, sliced
- 1 yellow capsicum (bell pepper), sliced
- 2 small chayote, sliced
- 6 pcs dried shiitake mushrooms, rehydrated and sliced
- 300g cup pork belly, diced
- 1 block tofu, deep fried and sliced
- 6 cloves garlic, minced
- 1 red onion, chopped
- 1 tbsp cornstarch (dissolved in ¼ cup water)
- 1 cup chicken stock
- 1 tbsp sugar
- fish sauce
- freshly ground black pepper
- Heat up a wok in a very high heat, add oil and sauté garlic and onion.
- Add pork then stir fry for 2 minutes.
- Add broccoli, cauliflower, chayote, celery and shiitake mushroom then continue to stir fry for 2 minutes.
- Add capsicum and carrots then stir fry for 2 minutes.
- Add chicken stock, sugar and dissolved cornstarch, bring to a rapid boil.
- Once it boils fish sauce and freshly ground black pepper.