CHOPSUEY

CHOPSUEY

INGREDIENTS

2 tbsps. oil
1 tbsp. chopped garlic
2 onions, chopped
1/2 cup diced pork
2 shrimp bouillon cubes
1 piece, kekiam, sliced
4 pieces fish ball, halved
Water or broth
1 tbsp. oyster sauce
1/4 kilo cauliflower, cuit in to flowerettes
1/2 kilo pechay, separate stems from leaves
1/4 cup cornstarch dissolved in some water
1/4 kilo sitsaro, stringed
1/2 kilo carrots, cut julienne
1/2 kilo cabbage, shredded
1/4 kilo celery, cubed
1 red bell pepper, cubed
1 can button mushrooms, drained
Crushed chicharon
Chopped kinchay


PROCEDURE

Heat the oil in a wok then saute the garlic, onions and pork. Cook until pork is tender. Add bouillon cubes, sliced kekiam and fish balls.

Add some water and the oyster sauce. Bring to a boil then add the cauliflower and sliced pechay stems. Cook for a few minutes then thicken with dissolved cornstarch. Add the remaining vegetables.

Cook until half-done. Served topped with chicharon and kinchay.