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