VEGETABLE CHOP SUEY

Ingredients:

• 1 tsp olive oil
• 2 cloves garlic minced
• 1 tsp corn-starch (dissolved in 1 cup water)
• 1 tsp oyster sauce
• ¼ tsp ground pepper
• 75g cauliflower florets
• 75g broccoli florets
• 50g carrot – sliced diagonally
• 1 small bell pepper – cut into diagonal cubes
• 50g pakchoi – cut into smaller pieces
• 1 medium red onion – cut into 4
• 3-4 pieces mushroom – each cut into 3-4 slices
• 5 pieces young corn – each cut diagonally into 2
• salt as needed

Method:

• In a wok or big skillet, heat oil over medium heat. Sauté garlic until softened. 
• Pour the corn-starch mixture into the wok and add the oyster sauce and ground pepper and bring to a boil. Doing this from the beginning keeps the veggies crisp and helps prevents over-cooking them. 
• Add the first batch of vegetables: broccoli, cauliflower, carrots, and cook covered for about 2-3 minutes.
• Add the rest of the vegetables and cook for another 2-3 minutes or until vegetables are tender-crisp and the sauce has thickened. Add the shrimp back. Season with salt if still needed. Serve hot.

Nutrition Facts:

• Calories: 228.6 Cal
• Protein: 10.3g
• Carbs: 37.8g
• Fat: 5.9g