Oriental Chopsuey

Oriental Chopsuey. Chopsuey is a very popular vegetable dish. We as Filipinos have come up with our own individual variation that suits our taste and the availability of ingredients. There are no exact measurements of ingredients. I myself have cooked it in several variations. How ever on this post I am presenting it with a touch of Mongolian. I have mention that there is no exact quantities of ingredients, therefore whatever ingredients that are in these recipe are items that I have on my refrigerator and cupboard at the time of cooking. You could always adjust the ingredients base on what ever available or base on your preference.

Ingredients:

150 g. pork, slice thinly
100 g. shrimp, shelled
100 g. squid balls
100 g. squid, cut into rings
100 g. crab sticks, cut in halves
100 g. green beans, sliced diagonally
12 pcs. young corn, cut diagonally
1 medium size carrot, sliced thinly
1 medium size sayote, sliced thinly
1 small size cauliflower, cut into floweret
1 small size cabbage, cut into wedges
1 small size pechay baguio, cut into wedges
1 large size red bell pepper, cut into wedges
1 stalk celery, separate leaves, stem sliced thinly
2 small size onion, chopped
1/2 head garlic, chopped
100 g. sitsaro, stringed
1/2 c. cornstarch
1/4 c. patis
1/8 c. soy sauce
1/2 c. oyster sauce
2 tbsp. hoisin sauce
1 tbsp. sugar
salt and pepper
cooking oil

Cooking procedure:

In a wok, cook pork in 1/2 c. of water until dry. Keep pork at one side of wok. Sauté garlic and onion, add pork and shrimp, stir cook for 3 to 5 minutes or until shrimps are cooked and pork turns to golden brown. Add in patis, soy sauce and pepper, stir cook for another 2 to 3 minutes. Add 3 c. of broth, squid balls, oyster sauce and hoisin sauce and sugar bring to a boil and simmer for 2 to 3 minutes. Add young corn, sayote, carrots, green beans, celery stalks and stir cook for 2 to 3 minutes. Add in cauliflower, sitsaro, cabbage, pechay baguio, bell pepper, celery leaves and crab sticks, stir cook for 2 to 3 minutes or until vegetables are just half cooked. Season with salt to taste. Thicken sauce with 1/2 c. of cornstarch diluted in 1/2 c of water cook for another minute or until sauce thickens. Serve immediately.

See other other Stirfry Recipes;

Prawn and Pork Ampalaya in Oysters Sauce 
Fish and Bok Choy with Oyster Sauce Stirfry 

Tofu with Black Fungus and Bamboo Shoot 
Oyster Mushroom and Vegetables Stirfry 
Vegetables and Tofu with Black Bean Sauce 
Vegetable Chopsuey, Vegetarian Chop Suey 
Seafood Chopsuey 
Soupy Chopsuey 
Sitaw at Tokwa 
Asparagus with Tofu