Chop suey

Vegetable should be included in the Menu for Christmas Eve. One dish I could think of is this colorful stir-fry veggies which is known as Chop suey.  The origin of this dish is from China, a popular dish in an American Chinese Cuisine. It simply means "assorted pieces". A combination of meat and vegetables. You can either use pork, chicken or sea foods like shrimp, and squid or even put them together in one dish. For the vegetables, it consists of crunchy veggies like the carrots, young corn, broccoli, cauliflower, snow peas, bell peppers and cabbage. I have tried many variation of this dish. For vegetarians, you may omit the meats and it taste just as delicious. Adding cornstarch makes the sauce sticky. One tip for this dish is not to overcook the vegetables to make it more colorful, crunchy and tasty.

You will need:

2 tsp cooking oil

1/8 kilo shrimp

¼ kilo chicken (cut into smaller pieces)

1 tsp garlic

2 tsp cornstarch

1 Tbsp oyster sauce

½ piece cabbage, quartered

1 cup sliced green bell pepper

1 cup sliced red bell pepper

1 small cauliflower 
1 small broccoli

1 cup snow peas

1 cup sliced carrots

1 cup diced onion

1 cup sliced chicken liver

Shrimp juice

1 ½ cup water

salt and pepper

Steps:

Place oil on a heated pan and saute the garlic then the onion.

Put-in the chicken and cook for 3 minutes.

Add the liver and leave it for another 3 minutes.

Pour in the shrimp juice the water.

Bring to a boil, you may cover the pot and

let it simmer for 5 minutes.

Put-in the shrimp.

Season with salt and pepper and add the oyster sauce,

simmer for 2 minutes.

Add the cauliflower and broccoli and let it cook for a minute or two

before adding the rest of the vegetables.

Simmer for 5 minutes until the vegetables are cooked.

Some wants their vegetable to be half cooked and

others want their vegetables to be fully cooked.

It’s all up to your preference.

Dilute the cornstarch in 1/2 cup of water then pour into the pot.

Combine well.

Serve hot.