Chop Suey
Stir-fried veggies with a delicious sauce that pairs perfectly with rice. It’s so good and doesn’t take a lot of time to prepare.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
For the sauce:
- 2 tsp vegetable stock powder or 1 vegetable cube
- ½ cup warm water
- 1 cup room temperature water
- 1 tsp white sugar
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
For the slurry:
- 2 tbsp water
- 2 tbsp cornstarch
Others:
- Cooking oil
- 1 onion chopped
- 4 cloves garlic chopped
- 2 cups broccoli florets
- 1 carrot sliced
- 1 cup napa cabbage sliced
- 1 cup bokchoi sliced
- 1/3 cup red bell pepper sliced
- 6 young corn cut as per your liking
- 250 g chicken livers
- Quail eggs boiled
- Salt & pepper to taste
Instructions
For the sauce:
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In a bowl, add vegetable stock powder and warm water. Mix until powder is dissolved. Add the rest of the ingredients for the sauce and mix. Set aside until ready to use.
For the slurry:
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Add water and cornstarch in a bowl and mix. Set aside until ready to use.
For the Chop Suey:
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In a pan over medium-high heat, add cooking oil. Add broccoli and carrots; cook for about 2 minutes or until broccoli turns bright green. Remove from the pan and set aside.
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Add more cooking oil to the pan. Sauté garlic and onion until soft.
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Next, add fresh chicken livers and cook for 7 minutes.
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When chicken livers are cooked, add young corn, bell pepper, napa cabbage and bokchoi. Cook for 2 minutes.
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Put back the broccoli and carrots to the pan along with the sauce and slurry. If you are using quail eggs, add them at this point.
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Let it simmer until sauce is thick. Season with salt & pepper to taste.
Recipe Notes
- If you don’t like saucy Chop Suey, you can half the sauce recipe and then adjust as per your liking.
- You can add more vegetable or meat if you want.
- This recipe can be veganized – just omit the chicken livers and eggs, and replace the oyster sauce with “vegan oyster sauce”.
- The veggies can be sliced ahead.