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

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