by Chefs Classics
Make Chop Suey more special by adding prawns! Even the kids will be munching down
their vegetables when they get a whiff of this Chinese dish with twist.
- ¼ kilo large shrimps or prawns, deveined and peeled
- ¼ kilo chicken breast fillet
- Shrimp juice, derived by crushing the head of the shrimp
- 2 cloves of garlic, minced
- 2 tsp cornstarch
- 1 tsp oyster sauce
- 2 cups sliced cabbage
- 1 cup snow peas (chicharo)
- 1 cup chicken liver, sliced
- 1 cup young corn
- 1 cup water
- 1 medium size green bell pepper, sliced
- 1 medium size red bell pepper, sliced
- 1 medium size carrots, sliced thinly
- 1 small cauliflower, cut into small pieces
- 1 large white onion, diced
- Sesame oil for sauteing
- Salt and pepper
2. Add the boneless chicken and saute for 2 minutes.
3. Put in the chicken liver and let it simmer for a minute.
4. Pour in the shrimp juice and 1 cup water. Bring mix to a boil. Cover the wok and simmer for 5 minutes.
5. Add the shrimp then season with some salt and pepper.
6. Add the oyster sauce.
7. Put in the cauliflower, young corn and cabbage then mix well.
8. Add the carrots, snow peas and bell pepper. Cover the wok and simmer for about 2 minutes. Be careful not to overcook the vegetables.
9. Dilute the cornstarch in ¼ cup water then pour the mixture into the pot. Mix well.
10. Turn off heat and serve with steamed rice.