Chop Suey

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  7 medium or 42g

• Pork

  BD's Mongolian Grill

  3 oz or 85g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 oz or 85g

• Cauliflower

  Raw

  1 ½ cup chopped, or 161g

• Carrots

  Raw

  1 medium or 61g

• Peas

  Edible-podded, raw

  15 pea pods or 51g

• Corn

  Sweet, yellow, raw

  800g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Cabbage

  Raw

  1 ½ cup, chopped or 134g

• Quail egg

  Whole, fresh, raw

  1.2kg

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Oyster sauce

  Ready-to-serve

  1 ½ tbsp or 27g

• Water

  Plain, clean water

  ¾ cup or 178g

• Cornstarch

  1 tbsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

Directions

1. Heat oil in a wok or pan.
2. Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
3. Saute onion. Add garlic and continue to saute until the onion becomes soft.
4. Add pork and chicken. Stir fry until light brown.
5. Add soy sauce and oyster sauce. Stir.
6. Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
7. Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
8. Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
9. Put the pan-fried shrimp into the pot and add ground black pepper.
10. Add the boiled quail eggs and cornstarch diluted in water. Toss.
11. Transfer to a serving plate. Serve.
12. Share and enjoy!
13. Recipe by: Vanjo Merano (source: https://panlasangpinoy.com/chop-suey/)

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• Chicken Chop Suey