In the Philippines, Chopsuey is considered the top vegetable dish, having originated from China. But don’t get all frowny by hearing the word vegetables, because this dish offers a savory taste – making you forget that you’re actually eating a healthy dish.
This is usually cooked with either chicken or pork, but if you want it even healthier, you can try out this recipe for it uses shrimp. The shrimp adds a different taste to the regular pork and chicken chopsuey but equally as good. Try this recipe now!
- 2 tbs Olive oil
- ¼ cup Liquid seasoning
- ½ tbs Pepper
- 1½ cups Fish (preferably: herring, tuna, blue marlin)
- small head Cabbage, cubed
- 1 cup Water
- 1 cup Fish broth
- 1 medium sized Carrots, sliced
- 1 bulb Onion, sliced
- 1 tbs Garlic, crushed
- 1 cup sliced Bean sprouts, trimmed
- 1 small head Cauliflower, cut into florets
- 1 tbs Cornstarch
- 1 medium sized Chayote, sliced
- 1 can miniature cut cobs of corn, drained
- Dissolve the cornstarch in the water, liquid seasoning and pepper.
- Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look transparent.
- Then, add the garlic until they become light brown.
- After that add the fish and cook until it’s light brown.
- Add the fish broth, chayote and carrots. Stir infrequently for 1 minute.
- Then, add the cauliflower, cabbage and bean sprouts and young corn.
- Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook until the vegetables are tender but still crispy and until the sauce is gel like.